If you’re looking for easy recipes to use your sourdough discard, try this Cheddar Cornbread! Here we’ve blended three quarters of a cup into this cheesy Cornbread batter to give it rich and complex flavor.
¾ cup sourdough discard
¼ cup melted Cabot Butter, cooled
½ cup milk or buttermilk
1 ½ cup cornmeal
1 tablespoon sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 ounces Cabot 2 Year Cheddar, shredded (2 cups)
PREHEAT oven to 350 degrees F.
COAT a 9-inch pie plate or 8 by 8-inch baking dish with cooking spray or grease with butter.
STIR sourdough discard, eggs and butter in a medium bowl. Add milk and stir again.
STIR cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
ADD the sourdough mixture to the cornmeal mixture, and stir until just combined.
ADD cheese and stir to combine.
SPREAD the batter in the prepared pan.
BAKE the cornbread until the center is set and springs back lightly when pressed and toothpick inserted in the center comes out clean, about 35 minutes.
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