Sourdough · All year
Sourdough Discard Cornbread
A skillet bread for soup night. The discard is the tang. The butter in the pan is what browns the edge.
40 minutes · Serves 8 · One 10-inch skillet
“Give us today our daily bread.”
Ingredients
- 15 g butter, for the skillet
- 160 g cornmeal
- 80 g all-purpose flour
- 8 g baking powder
- 4 g fine salt
- 150 g sourdough discard, fed or unfed
- 180 g milk
- 1 egg (50 g)
- 30 g honey
- 40 g butter, melted
Method
- 1
Heat the oven to 400°F. Put the 15 grams of butter in a 10-inch cast-iron skillet and set the skillet in the oven while it heats.
- 2
Stir the cornmeal, flour, baking powder, and salt. In another bowl, whisk the discard, milk, egg, honey, and melted butter. Pour the wet into the dry and stir just until the dry streaks disappear. The batter should pour. If it stands in a heap, add 20 grams of milk.
- 3
Take the hot skillet out. Swirl the melted butter over the bottom. Pour in the batter. It should sizzle at the edge.
- 4
Bake 20 to 26 minutes, until the top is gold and a crumb from the center is cooked, not pasty. Rest 8 minutes. Cut wedges in the pan.
From the kitchen
- Unfed discard is right. This is not a risen loaf. The baking powder does the lifting.
- Butter is the fat in the pan. Do not use a seed oil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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