Healthy Sourdough Discard Cornbread Recipe with Greek Yogurt and No Refined Sugar 🌽🍞🍯

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Usually, I say, “Don't mess with a good thing,” but this little healthy twist on traditional cornbread with the additions of sourdough discard, honey, and greek yogurt instead of butter made a good thing EVEN BETTER. This cornbread is fluffy, moist, sweet from the honey, and has such a nice, hearty depth of flavor from the discard and whole wheat flour. This is country bread at its finest.

I use a kitchen scale when I bake to ensure accuracy and have less things to clean. 😉 It's so much more convenient for ingredients like honey and yogurt!

• Made with Whole Wheat Flour (I mill my own for maximum, nutrition - read more here!): Hearty and filling, packed with nutrients.

• Protein-Packed: Thanks to greek yogurt, eggs, and whole wheat flour, this cornbread has much more protein than traditional cornbread.

• No Refined Sugar: Sweetened with honey for a guilt-free dessert/side dish.

Author: The Honey Buckle

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Nutrition (per slice, makes 9 slices): 185 calories, 31g carbs, 6.5g protein, 5g fat

Ingredients

• Dry Ingredients:

  • 1/2 cup (60g) whole wheat flour (freshly milled or Bob's Red Mill whole wheat flour)

  • 1 cup (120g) cornmeal

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tbsp monk fruit sweetener (optional for sweeter cornbread)
    

• Wet Ingredients:

  • 2 eggs

  • 3/4 cup (170g) nonfat Greek yogurt

  • 1/3 cup (113g) honey

  • 1/4 cup (60g) milk

  • 2 tbsp (28g) melted butter

  • 1/2 cup (120g) sourdough discard
    

Instructions

1. Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet or cake pan in the oven to warm up while preheating.

2. Mix dry ingredients: In a medium-sized bowl, combine the whole wheat flour, cornmeal, baking soda, salt, and optional monk fruit sweetener.

3. Mix wet ingredients: In a large bowl, whisk together the eggs and Greek yogurt. Then, whisk in the honey, milk, sourdough discard, and melted butter.

4. Combine ingredients: Gradually add the dry ingredients to the wet ingredients, half at a time, stirring until just combined. Do not over-mix.

5. Prepare the skillet: Remove the skillet from the oven and let it cool for 5 minutes. Add some butter and spread it around the skillet, greasing all sides.

6. Bake the cornbread: Pour the batter into the hot skillet and place it back in the oven. Bake for 20 minutes or until a toothpick comes out clean.

7. Optional honey drizzle & sea salt flakes: I love to do a light honey drizzle and a few sprinkles of flaky sea salt.

8. Enjoy: This rustic, healthier (but even more delicious, IMO) version of traditional cornbread is ready to be enjoyed!

#BreadDifferent #HealthySourdoughRecipe