Sourdough Pumpkin Skillet Cornbread with Discard
This Moist Sourdough cornbread is cozy and sweet and it's sure to be your new favorite cornbread when chilly weather comes around and soup season is beckoning! This a great recipe for those looking for creative ways to use their sourdough discard, or just looking to add more sourdough recipes into their daily life.
Ingredients
- 2 cups sourdough starter 360 grams
- 1 cup cornmeal 160 grams
- 2/3 cup brown sugar 133 grams
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup pumpkin puree
- 1 stick butter
Instructions
- Preheat your oven to 400 degrees. Place a 9 inch cast iron skillet into the oven while it preheats.
- In a large bowl, add cornmeal, brown sugar, baking powder and salt. Mix dry ingredients until well combined.
- In a small bowl, add your sourdough starter, egg, and pumpkin puree. Use a fork to mix together until well combined. Add your wet ingredients into your dry ingredients and blend well.
- Place the stick of butter into the cast iron skillet in the oven and allow it to melt completely, covering the bottom of the skillet.
- Once the butter is melted, carefully remove the skillet from the oven and pour the butter into the cornbread batter. Your skillet will be well greased from the melted butter. Stir the butter into the batter and then add the entire mixture back into the skillet. Place in the preheated oven and bake for 20 minutes or until a toothpick inserted is removed clean and the edges are golden brown.
- Allow to cool for 5 minutes before serving. Sourdough pumpkin cornbread is best served with a slab of butter and maple syrup!