Cornbread with Fresh Milled Flour and Sourdough Discard
Moist, tender and delicious cornbread made even better with sourdough discard.
Servings 9 servings
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 8x8 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.