Sourdough Skillet Cornbread
Sure you could use a box mix, but, with fresh cornmeal, honey, buttermilk, and sourdough discard, this sourdough skillet cornbread is supremely moist, buttery, golden-brown, and bursting with sweet, tart, and savory flavors. Serve with chili, BBQ, fried chicken, or just smear with butter and drizzle with honey.
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.