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Simple Sourdough Cornbread

AuthorBronwyn Case
The perfect pairing for a warm autumn chili is simple sourdough cornbread! This delightful bread combines cornmeal, whole wheat flour, and just a bit of white flour to give it that fluffy texture. The addition of sourdough adds a unique depth of flavour and moisture, making it a perfect partner to fall soups and stews.
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Prep Time15 minutes
Cook Time25 minutes
Ferment 1 day
Total Time1 day 40 minutes
Servings9 squares

Equipment

  • Medium Mixing Bowl
  • Silicone spatula
  • Small Saucepan
  • 8"x 8" dish

Ingredients  

  • 140 g Lard
  • 50 g Sugar
  • 2 Eggs
  • 100 g Sourdough Discard
  • 120 g Milk
  • 50 g White Flour
  • 75 g Whole Wheat Flour
  • 100 g Cornmeal
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt

Instructions 

  1. Melt the Lard: In a medium mixing bowl, melt the lard.
  2. Combine Ingredients: Add sugar, eggs, and sourdough discard to the bowl. Mix until fully incorporated, then stir in the milk.
  3. Add Dry Ingredients: Gradually mix in the whole wheat flour, white flour, cornmeal, baking powder, baking soda, salt, and any optional additions you desire.
  4. Form the Batter: Mix all the ingredients together until a smooth batter forms. Cover the bowl and let it rest for 15 minutes at room temperature or refrigerate for 24 hours for a cold ferment.
  5. Preheat the Oven: When you're ready to bake, preheat your oven to 375°F (190°C). Prepare an 8"x 8" baking dish by greasing and flouring it or lining it with parchment paper.
  6. Pour the Batter: Pour the batter into the prepared baking dish, spreading it evenly.
  7. Bake: Bake for around 25 minutes, or until the top is golden and crisp, and a toothpick inserted in the centre comes out clean.
  8. Cool and Serve: Allow the cornbread to cool in the baking dish for 10-15 minutes. Serve warm, if you dare!