Sourdough Cornbread

The weather is cooling down and I am READY for Fall 🍂 and all the yummy food that comes with this season. I love this recipe because it’s a super easy way to use sourdough discard and it makes enough to last through the week (sometimes 😅).

Preheat your oven to 350F (180C) and lightly grease the pan you want to use. I use a cast iron skillet and any pan, round or square, will work.

Dry Ingredients:
•1 + 1/3 cup cornmeal
•2/3 cup unbleached all-purpose flour
•1 tsp salt
•2 tsp baking powder
•1/2 tsp baking soda

Wet Ingredients:
•1 cup raw milk or any milk alternative (or buttermilk but I seldom have any)
•1/4 cup pure maple syrup or honey
•2/3 cup grass-fed butter, melted or avocado oil
•2 eggs
•1 cup (265g) of active sourdough starter or discard, room temperature
•any mix ins that you would want: bell peppers, cheese, corn, jalapeños, cinnamon etc.

Instructions:
* In a medium bowl, mix all of the dry ingredients together and make sure they are well combined.
* In a large bowl, combine the milk, maple syrup, eggs, and melted butter together and mix to blend them well. Add the sourdough starter and make sure it is well blended with the rest of the wet ingredients.
* Slowly add the dry ingredients to the wet ingredients combining slowly until they are fully incorporated into the batter. So not over mix the batter. It should have some lumps in there.
* This is where I would add any mix ins.
* Pour the batter into your greased pan and bake for 35-40 minutes or until a toothpick comes out clean. If you are using a smaller pan you can decrease the baking time to 30-35min.
* Allow the bread to cook slightly before you remove it from the pan.
* HARDEST PART: let the bread cool completely before you slice into it and eat it. It makes ALLLL of the difference.