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Sourdough Cornbread pieces using discard

Sourdough Cornbread & Cornbread Croutons

A perfectly moist, fluffy & sweet cornbread recipe using sourdough discard! Perfect for soups, stews and savory meals! Make sourdough cornbread croutons with the leftovers to have the best topping for salads and soups!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings16 servings

Ingredients  

  • 1 cup cornmeal I like Bob's Red Mill cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoons fine sea salt
  • 1/2 cup cane sugar
  • 2 eggs
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/3 cup avocado oil
  • 1 cup sourdough discard
  • 1/2 cup whole milk

Instructions 

  1. Preheat the oven to 400°F. Line an 8×8-inch pan or a 10-inch cast iron skillet with parchment paper.
  2. Whisk the eggs, sugar and vanilla extract together in a large mixing bowl. Pour in the melted butter and avocado oil. Whisk again. Add the sourdough discard and mix again until combined.
  3. In a separate bowl, combine the flour and cornmeal. Sift the baking powder, baking soda and salt on top of the flour and cornmeal mixture. Use fork to mix thoroughly.
  4. Add dry mixture to the wet ingredients and use a wooden spoon or spatula to incorporate gently. When combined, pour in milk and mix until just absorbed. Pour into prepared dish.
  5. Bake for 20-22 minutes. The top should be golden brown and a toothpick will come out clean when ready.
  6. Cool in the pan for 8 to 10 minutes. If using a 8×8-inch pan, remove the cornbread bread by picking up the parchment paper underneath and finish cooling on a wire rack. If using a cast iron skillet, I like to serve directly from the pan!
  7. Enjoy!

Notes

1. This cornbread batter can be made in advance. If you want to bulk ferment the batter, combine all the ingredients except for the baking powder, baking soda & salt. Let it sit on counter for a few hours before moving to refrigerator until ready to bake. Sift and whisk in baking powder, baking soda and salt right before baking. Follow baking instructions above.
2. Skillet cornbread: For crispier edges, preheat the cast iron skillet in the oven before adding the cornbread batter to bake. 
3. Storage: once completely cooled, store cornbread in airtight wrap or a glass container. Keep at room temperature for up to a few days, freeze after this time. Serve at room temperature or reheat wrapped in foil at 250°F for 8 to 10 minutes until warm.
4. Croutons: Refrigerating the leftover cornbread will help when it comes time to cut the bread. To make croutons, cut leftover cornbread into 3/4 to 1 inch cubes. Line a baking sheet with parchment paper. Space the cubes out on the lined baking sheet and lightly coat them with oil (I like using avocado oil or olive oil) and a sprinkle of sea salt. You can add other seasonings as well. Toss with hands until evenly coated. Bake at 350°F for 15 t0 20 minutes until golden. Serve croutons warm or cool on salads and soups! You can freeze these croutons up to 2 months.