Vanilla and Bean · by Traci York
Buttery Sourdough Discard Cornbread
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 8%
CARBS 22G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 8G42% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and tender cornbread made with sourdough discard and medium cornmeal, baked in a hot buttered pan for golden, crispy edges. Not overly sweet, it has a delicate crumb and subtle depth.
sideamericanbaked good🍳 skillet🌡️ thermometer⚡ microwave🔥 ovenvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3/4 cup + 2 tablespoons (120 grams) Unbleached All Purpose Flour
- 1 cup (155 grams) Medium Grind Cornmeal (preferably stone ground)
- 1/4 cup (55 grams) Organic Cane Sugar
- 1 3/4 teaspoons Baking Powder (non aluminum)
- 1/4 teaspoon Baking Soda
- 1 1/4 teaspoons Fine Sea Salt
- 1 cup (230 grams) Whole Milk (or Unsweetened Cashew Milk)
- 9 tablespoons (127 grams) Unsalted Butter (divided )
- 2 Whole Eggs
- 1/2 cup (145 grams) Sourdough Discard (100% hydration)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 8%
CARBS 22G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 8G42% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 314mg
- Total sugar
- 4g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.