Several times a year I am hit with a sudden craving for cornbread. That simple, sweet, crumbly and moist cornbread. And I would dish out the loaf pan and, reluctantly, make a whole loaf… for one (or occasionally for two). I’ll do a decent amount of damage– getting about half way through the loaf before the cornbread is past its prime. And when I reach that point, I am faced with the dilemma with what to do with the rest.
I go through different ways to repurpose corn bread, but my favorite is slicing them and baking them into crisps. Not only did it preserve them, but when slice up into bite size squares, they make for the perfect crunchy snack. Now I find myself occasionally craving the crisps over the cornbread. If there is a market for Brownie Brittle (essentially brownie crisps), there is definitely a market for Cornbread Crisps.
The Sourdough Discard Honey Cornbread Crisps is a great way to repurpose sourdough discard to make a sweet crispy snack to satisfy any corny cravings.
No sourdough discard?
Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk)
ex. replace 60g sourdough discard with 30g flour and 30g water
