Sourdough Skillet Cornbread

Indulge in the perfect blend of tangy sourdough flavor and rustic cornmeal goodness with this irresistible sourdough skillet cornbread. Baked to golden perfection in a cast iron skillet, it's a comforting side that pairs wonderfully with chili, barbecue, or enjoyed simply with a smear of butter.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 135kcal

Equipment

Mixing Bowl
Digital Scales
Cast Iron Skillet (mine is 12")

Ingredients

Wet Ingredients

200 g Sourdough Starter Discard or Active Starter
2 Eggs
1 Egg Yolk
60 g Vegetable Oil
100 g Buttermilk or milk or sour cream
40 g Honey
5 g Vanilla Extract

Dry Ingredients

100 g All Purpose Flour
180 g Cornmeal
10 g Baking Powder (2 tsp)
8 g Salt

Instructions

Preheat oven to 200C/390F and place your cast iron skillet inside while the oven heats up.
Mix together all of the wet ingredients. Whisk them together until they are well combined.
Now, add the dry ingredients onto the top of the wet ingredients and gently fold them altogether, being careful not to over mix (as this will give you tough cornbread).
Cornbread batter is quite thick, like a slightly thick pancake batter.
Carefully remove the preheated skillet from the oven and place the butter inside. Carefully (wearing high heat oven mitts) swoosh the butter around the pan so it melts and coats the cast iron.
Pour the cornbread batter into the buttered skillet (use a spatula to get it out of the bowl if you need to).
Bake your sourdough skillet cornbread at 200C (390F) for around 30 minutes or until golden brown on top. Watch it carefully after 20 minutes, as you don't want it to dry out.
Allow it to cool in the skillet - you can eat it straight from the skillet if you like. For an extra bit of indulgence, add a knob of butter to the top of the hot sourdough cornbread and allow it to melt into the cornbread (you can do this with whipped honey cinnamon butter if you like too). YUM!

Nutrition