Gluten-Free Sourdough Cornbread

5 from 1 vote

Gluten-Free Sourdough Cornbread

This delicious gluten-free cornbread with sourdough starter discard is perfect to serve with soups, stews, or simply with some butter and honey!

Prep Time15

Cook Time25

Total Time40

Course: Bread, Cornbread

Cuisine: American

Keyword: gluten-free discard cornbread, Gluten-free sourdough cornbread, gluten-free starter cornbread

Servings: medium-large baking dish

Calories: 2372kcal

Author: Natasha Levai

Cost: 4

Ingredients

Dry ingredients

167 grams cornmeal
60 grams cornstarch, tapioca, potato, or arrowroot starch can be used instead
60 grams cornflour, you can use any other gluten-free flour instead
4 grams xanthan gum
2 teaspoon baking powder
⅓ cup sugar, you can use maple syrup or honey instead
½ teaspoon salt

Liquid ingredients

265 grams gluten-free starter discard
2 eggs, room temperature
1 cup milk, use plant-based for dairy-free
¼ cup oil, any vegetable or seed oil like olive or sunflower oil

Metric - US Customary

Instructions

Preheat the oven to 350F/175C and grease a medium-large baking dish with oil, lard, butter, or margarine.
Add all of the dry ingredients to a medium-sized bowl and stir to incorporate.
Combine all of the liquid ingredients in a large mixing bowl and whisk to incorporate.
Use room temperature ingredients for the best results.
Add the dry ingredients to the bowl with the liquid ingredients and whisk to combine.
Transfer the cornbread dough to the prepared baking dish with the help of a silicone spatula.
Smooth out the top and place the dish into the oven onto the middle rack. Back for 25 minutes and do the toothpick check. If it comes out mostly clean, then the cornbread is done!
Let it cool for about 10 minutes before serving.

Notes

Storing & freezing

Store this cornbread for up to a week in the refrigerator and for up to 3 months in the freezer.

To freeze, slice the cornbread and arrange the pieces on a tray or a piece of parchment paper. Place in the freezer for 30 minutes, then transfer the gluten-free cornbread into a ziplock bag or an air-tight container.

To reheat/defrost, simply put the cornbread into the microwave for 30-60 seconds!

Nutrition