Sourdough Cornbread Loaf

This sourdough cornbread loaf is a deliciously hearty twist on a classic, combining the subtle tang of sourdough with the sweet, earthy flavor of cornmeal. Baked in a loaf pan, it’s perfect for slicing and serving with soups, stews, or a pat of butter.

Course Side Dish, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 40

Total Time 50

Servings People

Calories 194kcal

Equipment

Mixing Bowl
Digital Scales
Loaf Pan (I've used a 1 pound USA pan measuring 8.5" x 4.5" x 2.75")

Ingredients

Wet Ingredients

220 g Sourdough Starter (or sourdough discard)
3 Eggs (large)
65 g Vegetable Oil
120 g Buttermilk (or milk or sour cream)
40 g Honey
20 g Brown Sugar

Dry Ingredients

100 g All Purpose Flour
200 g Cornmeal
14 g Baking Powder
8 g Salt
150 g Corn Kernals (Frozen, don't need to defrost)

Instructions

Preheat oven to 200C/390F and grease a loaf pan with butter (I like to go a little heavy on the butter to keep the corn bread moist).
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). This is quite a wet dough, so don't worry if it feels a bit wetter than you're used to.
Pour the corn bread batter into the loaf pan your prepared earlier.
Bake your sourdough cornbread loaf at 200C (390F) for around 30 to 40 minutes or until golden brown on top.
Once removed from the oven, pour 20g of melted butter over the cornbread loaf while it's still in the pan. Allow to cool in the pan for around 30 minutes before transferring to a wire rack.

Notes

Sourdough Starter - like most recipes that use a leavening agent like baking powder, you can use either sourdough starter or sourdough discard to make this recipe.

Eggs - this hearty quick bread uses 3 large eggs. Mine are around 60 to 70g each. If your eggs are on the small side, I recommend using 4.

Vegetable Oil - you can substitute any light flavored oil in this recipe. I prefer it with vegetable oil, but a light flavored olive oil works too. Don't use anything with a really strong flavor though. If you're really adverse to vegetable oil, you can use butter, but it won't give you the same moisture as vegetable oil.

Buttermilk - this loaf yields delicious results with buttermilk. If you don't have any on hand, you can substitute it for whole milk or sour cream. If using milk, you can add a splash of vinegar and let it sit for 5 minutes to thicken as an easy buttermilk alternative.

Corn Kernels - I used regular frozen corn kernels. You can use draining canned kernels or even fresh if you have them!

Nutrition