Honey Sourdough Cornbread (better than store-bought!)
This honey sourdough cornbread is the perfect blend of savory, sweet, and comforting! It's my version of my favorite TN BBQ restaurant's cornbread, but mine has sourdough discard! The top is salted and buttered right after baking to make it even more special. I hope you love it as much as we do!
Ingredients
- 1 egg
- 1/3 cup raw honey
- 1 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp salted butter, melted
- 1 1/4 cup milk
- 2 Tbsp sourdough discard
- 3/4 cup white or yellow cornmeal (fine or medium ground)
- 1 cup all purpose flour
- Toppings- melted butter and pinch of sea salt
Instructions
- Before you get started, if you’re using a medium or coarse ground cornmeal, place it in a food processor or blender and blend until fine. If you're using finely ground, skip this step.
- In a mixing bowl whisk together egg, honey, salt, baking powder, baking soda, melted butter, milk, and sourdough discard just until combined.
- Add in cornmeal and flour. Mix just until combined. The batter should be pourable.
- Optional – At this point you can either continue the recipe or place the batter, covered, in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
- To continue the recipe now or later, preheat the oven to 400 degrees Fahrenheit.
- Grease and flour a round cake pan.
- Pour batter into prepared pan and bake for 28-32 minutes or until fully baked. It will be golden brown on top.
- Take out of oven brush the top with melted butter and a sprinkle of sea salt. Enjoy!
Video
Notes
Please see blog post for all kinds of helpful tips and storage information.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).