Cornbread with Fresh Milled Flour
Sourdough Discard Option Available Below
This Cornbread with Fresh Milled Flour is my favorite everyday cornbread recipe. It is egg free and can be made with or without sourdough discard, jalapeños and cheddar cheese. This super easy cornbread is moist and tender with slightly crispy edges.
What to serve with cornbread:
Cornbread is one of those tasty breads that goes with almost everything. I have served it alongside pinto beans and ham, sheet pan gnocchi and a whole chicken in the air fryer. Any soup or casserole would be happy to accompany this cornbread to the table.
Options:
The amount of sugar can be increased according to your preference. I find 1/3 cup sugar to be the perfect level of sweetness without overpowering the delicious cornbread flavor.
Diced jalapeños are completely optional, but add superb flavor and a little heat to the cornbread. You can also throw in a little cheddar cheese. The cornbread pictured above has sliced jalapeños on top and the top was drizzled with hot honey halfway through baking.
Last minute dinner solution:
Cornbread with Fresh Milled Flour is the perfect last minute solution when you need something quick to serve with a meal. Another quick option would be these Garlic Cheddar Biscuits with Fresh Milled Flour.
The cornbread can be made in under 30 minutes, start to finish. You can place sheet pan gnocchi (with plenty of veggies) in the oven and then start this cornbread. They cook at the same oven temperature! Serve it with fruit or cottage cheese (or both) and the meal is complete!
Cornbread with Fresh Milled Flour
Ingredients
- 180 g soft white wheat
- 1 cup cornmeal 159 grams
- 1/3 cup sugar 67 grams
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1 1/4 cups milk 296 grams
- 1/3 cup canola oil 75 grams
Instructions
- Preheat the oven to 425 degrees. Spray an 8×8 inch square baking pan with cooking spray, set aside.
- Mill the wheat berries into a medium bowl. To the flour, add cornmeal, sugar, salt and baking powder. Whisk to combine.
- In a large bowl, whisk together milk and canola oil.
- Add dry ingredients to the wet ingredients, gently fold with a spatula to combine.
- Transfer batter to the prepared pan and bake 19-22 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
Sourdough Version
Cornbread with Fresh Milled Flour and Sourdough Discard
Ingredients
- 140 g soft white wheat
- 1 cup cornmeal 159 grams
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1/3 cup sugar 67 grams
- 80 grams sourdough discard
- 1 cup + 2 tablespoons milk 260 grams
- 1/3 cup canola oil 75 grams
Instructions
- Preheat the oven to 425 degrees. Spray an 8×8 inch square baking pan with cooking spray, set aside.
- Mill the wheat berries into a medium bowl. To the flour, add cornmeal, sugar, salt and baking powder. Whisk to combine.
- In a 4 cup glass measuring cup or medium bowl, combine the sourdough discard, milk and canola oil. Whisk to combine.
- Add dry ingredients to the wet ingredients, gently fold with a spatula to combine.
- Transfer batter to the prepared pan and bake 19-22 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.