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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 375°F (190°C). Grease and line a 9×13-inch pan with parchment paper.
Step 2
In a small saucepan, melt the butter over low heat. Try not to rush this part—the slower the melt, the richer the flavor. Butter is the heart of this recipe, so let it shine. Once melted, set it aside to cool slightly.
230 g Unsalted butter
Step 3
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and golden. Slowly pour in the melted butter, whisking continuously so everything stays smooth and velvety.
4 Eggs
140 g Granulated sugar
2 tsp Pure vanilla extract
Step 4
Then, bring in the sourdough discard. Pour it in and mix again. You’ll see the batter transform, taking on a silky richness that promises a soft, tender crumb.
200 g Sourdough discard
Step 5
In a separate bowl, combine the flour and cornmeal. Then, sift the baking powder, baking soda, and sea salt directly over the top. Give everything a good mix to make sure the leavening agents are evenly distributed—this is what gives your cornbread that beautiful lift in the oven.
250 g All-purpose flour
160 g Medium grind cornmeal
4 tsp Baking powder
1 tsp Baking soda
2 tsp Fine sea salt
Step 6
Working in batches, gently fold the dry ingredients into the wet mixture. Use a wooden spoon to incorporate everything without overmixing—overworked batter leads to tough cornbread, and nobody wants that.
Step 7
Slowly pour in the cream or half & half, stirring until fully absorbed. The batter should be thick but pourable. To check, dip a spoon into the batter and let it drizzle down—if slow ribbons form, you’re good to go. If the batter seems too thick (which can happen if your sourdough starter is on the dense side), just add a splash more liquid until it reaches the perfect consistency.
240 ml Cream or half and half
Step 8
Pour the batter into your prepared 9×13-inch pan, smoothing out the top with a spatula. Then, slide it into the oven and let the magic happen. Bake for 25-28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. At this point, your kitchen will smell heavenly—but resist the urge to slice into it right away. Good things take time.
Step 9
Once baked, let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack. And then? It’s time to enjoy. Slice into golden squares of buttery perfection. Serve warm with an extra pat of butter, a drizzle of honey, or—if you’re feeling indulgent—a slather of homemade jam.
For
8
M
I
230
g
Unsalted butter, because more butter is always a good idea
4
Eggs, large
140
g
Granulated sugar, increase to 200 g or just under 1 cup if you like it sweeter, but trust me—this version is perfect as is!
2
tsp
Pure vanilla extract, the secret ingredient that makes this cornbread extra special
200
g
Sourdough discard, because good things should never go to waste!
250
g
All-purpose flour, or substitute up to 1/4 of the flour with fresh-milled soft white wheat for added depth and nutrition—trust me, it’s worth it!
160
g
Medium grind cornmeal, Bob’s Red Mill gives the best texture, but any good-quality cornmeal will do
4
tsp
Baking powder
1
tsp
Baking soda
2
tsp
Fine sea salt
240
ml
Cream or half and half, because richness is key!
Per Serving
Calories
527kcal
Fat
29g
Saturates
17g
Carbs
59g
Sugar
13g
Protein
8g
Sodium
687mg
Only visible to you
Made it?
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 375°F (190°C). Grease and line a 9×13-inch pan with parchment paper.
Step 2
In a small saucepan, melt the butter over low heat. Try not to rush this part—the slower the melt, the richer the flavor. Butter is the heart of this recipe, so let it shine. Once melted, set it aside to cool slightly.
230 g Unsalted butter
Step 3
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and golden. Slowly pour in the melted butter, whisking continuously so everything stays smooth and velvety.
4 Eggs
140 g Granulated sugar
2 tsp Pure vanilla extract
Step 4
Then, bring in the sourdough discard. Pour it in and mix again. You’ll see the batter transform, taking on a silky richness that promises a soft, tender crumb.
200 g Sourdough discard
Step 5
In a separate bowl, combine the flour and cornmeal. Then, sift the baking powder, baking soda, and sea salt directly over the top. Give everything a good mix to make sure the leavening agents are evenly distributed—this is what gives your cornbread that beautiful lift in the oven.
250 g All-purpose flour
160 g Medium grind cornmeal
4 tsp Baking powder
1 tsp Baking soda
2 tsp Fine sea salt
Step 6
Working in batches, gently fold the dry ingredients into the wet mixture. Use a wooden spoon to incorporate everything without overmixing—overworked batter leads to tough cornbread, and nobody wants that.
Step 7
Slowly pour in the cream or half & half, stirring until fully absorbed. The batter should be thick but pourable. To check, dip a spoon into the batter and let it drizzle down—if slow ribbons form, you’re good to go. If the batter seems too thick (which can happen if your sourdough starter is on the dense side), just add a splash more liquid until it reaches the perfect consistency.
240 ml Cream or half and half
Step 8
Pour the batter into your prepared 9×13-inch pan, smoothing out the top with a spatula. Then, slide it into the oven and let the magic happen. Bake for 25-28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. At this point, your kitchen will smell heavenly—but resist the urge to slice into it right away. Good things take time.
Step 9
Once baked, let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack. And then? It’s time to enjoy. Slice into golden squares of buttery perfection. Serve warm with an extra pat of butter, a drizzle of honey, or—if you’re feeling indulgent—a slather of homemade jam.
For
8
M
I
230
g
Unsalted butter, because more butter is always a good idea
4
Eggs, large
140
g
Granulated sugar, increase to 200 g or just under 1 cup if you like it sweeter, but trust me—this version is perfect as is!
2
tsp
Pure vanilla extract, the secret ingredient that makes this cornbread extra special
200
g
Sourdough discard, because good things should never go to waste!
250
g
All-purpose flour, or substitute up to 1/4 of the flour with fresh-milled soft white wheat for added depth and nutrition—trust me, it’s worth it!
160
g
Medium grind cornmeal, Bob’s Red Mill gives the best texture, but any good-quality cornmeal will do
4
tsp
Baking powder
1
tsp
Baking soda
2
tsp
Fine sea salt
240
ml
Cream or half and half, because richness is key!
Per Serving
Calories
527kcal
Fat
29g
Saturates
17g
Carbs
59g
Sugar
13g
Protein
8g
Sodium
687mg
Only visible to you
Made it?
Cancel
