Moist, golden, and bursting with flavor. Now that’s what I call cornbread.
I wish I could tell you this is my take on a family classic, but, the truth is, I grew up on Jiffy. Not that there’s anything wrong with that, but, unsurprisingly, made from scratch tastes so much better. As it turns out, when made with fresh cornmeal, cornbread actually tastes like corn. With butter, buttermilk, honey, and sourdough discard, it also has a satisfying mix of sweet, tart, and savory flavors.
Adding chopped chilies is optional, but I don’t recommend skipping it if you are a spice lover. I used my backyard green and red Fresno chilies for a colorful kick, but jalapeños or Serranos would work great too.
Another key ingredient in his cornbread: the cast iron skillet. Baking cornbread in cast-iron isn’t just for the charm, it also gives it a beautiful golden-brown crust, while keeping the inside moist and buttery.
How do I serve it? Since this is a sourdough cast iron skillet cornbread, I like to lean in on the All-American motif and serve it with a roadhouse chili, baked beans, or fried chicken. Also, don’t rule out a simple smear of butter and drizzle of honey (I like it that way for breakfast). If you bring it to a potluck, you may find you’re suddenly everyones new BFF. That’s the magic of cornbread —especially when it’s this good.
-Ryne 09/07/2023
Loving this sourdough skillet cornbread?
I knew I liked you. Check out my Cornbread Waffles and Sausage & Broccoli Cornbread with Onion Gravy for more cornbready goodness. You won’t be disappointed.
Sourdough Skillet Cornbread
Ingredients
- 152 grams (1 cup) cornmeal medium grind
- 35 grams (2 tbsp) all purpose flour
- 8 grams (2 tsp) baking powder
- 1.5 grams (¼ tsp) baking soda
- 3 grams (½ tsp) fine salt
- 113 grams (1 stick/8 tbsp) unsalted butter, melted plus more for pan
- 125 grams (½ cup) sourdough discard 100% hydration
- 300 grams (1¼ cups) buttermilk or 285 gm (1 cup + 3 tbsp) whole milk mixed with 15 gram (1 tbsp) vinegar
- 1 large egg
- 42 grams (2 tbsp) honey
- 2 jalapeños or Fresno chilis (optional) chopped, and seeds removed if you prefer less heat
Instructions
- Preheat oven to 400°. Butter a 10-inch cast iron skillet.
- In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a medium mixing bowl combine melted butter, sourdough discard, buttermilk, egg, and honey. Whisk until evenly combined.
- Add wet ingredient mixture to dry ingredient mixture. Stir with a wooden spoon or spatula until incorporated (leave batter lumpy). Set aside.
- Pour cornbread batter into skillet. Scatter sliced peppers over the top, if using. Transfer to oven and bake for 25-30 minutes until top is evenly golden-brown and side have pulled away from skillet. A toothpick inserted in the center should come out clean.
- Allow cornbread to cool in the pan for 5 minutes then remove to cutting board to slice and serve.
