A perfectly moist, slightly sweet, fluffy sourdough cornbread recipe with a hint of vanilla and coconut oil for depth of flavor. Can be made 1 day in advance. Excellent for festive feasts, soups, stews and more! I love it with coffee :)
- For thick-cut squares, it’s best to use an 8×8-inch square pan.
- Half and Half is equal parts milk and light cream (here in the US it’s sold as “Half & Half in the stores). You can sub with whole milk, and blend of milk and cream, cream with a splash of water etc. Buttermilk will work too.
- To make this dairy free, use plant butter and reduce the salt to 1/4-1/2 tsp. Use an unsweetened plant milk of your choice.
- To make this gluten free, swap the flour for King Arthur Measure for Measure GF flour.
- 115 g unsalted butter
- 30 ml (2 tbsp) coconut oil
- 2 large eggs
- 70 g (1/3 cup) granulated sugar (increase to 100 g or scant 1/2 cup if you like it sweeter)
- 1 tsp pure vanilla extract
- 100 g (appx. 1/2 cup) leftover sourdough discard
- 125 g (1 cup spooned & leveled) all purpose flour
- 80 g medium grind cornmeal (I used Bob’s Redmill)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 120 ml (1/2 cup) half & half (*see notes above)
- Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
- In a small saucepan, melt the butter and coconut oil over low heat. Set aside to cool slightly.
- Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter mixture; whisk well. Add the sourdough starter and mix again.
- Add the flour and cornmeal to a separate bowl. Sift the baking powder, baking soda and salt directly over the top. Mix to combine.
- Working in batches, add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
- Gradually pour in the half & half until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow “ribbons'” form the texture is correct. If it seems too thick (this could be due to the texture of your sourdough starter or the addition of too much flour) add more liquid to thin it out.
- Bake on the center rack for 25-28 minutes; the top should be golden brown when ready.
- Cool in the pan for 10 minutes. Remove the cornbread bread (still on the parchment paper) to finish cooling on a wire rack.
- Serve slightly warm or at room temperature.
Note: this cornbread can be made 1 day in advance. Once completely cool, cover in plastic wrap and keep at room temperature. Serve as is, or reheat wrapped in foil at 250 F until warm.
Keywords: homemade, sourdough discard recipe, sourdough cornbread, moist cornbread