Sourdough Discard Cornbread Crisps

Sourdough Discard Cornbread Crisps

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.

Sourdough Discard Cornbread Crisps

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

Interested in my go-to Honey Cornbread recipe? You can check it out here.

Sourdough Discard Cornbread Crisps

Sweet & Crunchy Cornbread Crisps– vegan friendly.

Ingredients

  • 60 g sourdough discard
  • 25 g greek yogurt
  • 15 g vegetable oil
  • 15 g granulated sugar
  • 40 g honey
  • pinch salt
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 30 g cornmeal
  • 20 g all purpose flour

Instructions

  • Preheat oven to 350F.
  • Combine sourdough discard, oil, greek yogurt, honey, sugar and salt in one bowl. In another bowl, combine cornmeal, flour and baking soda. Add dry ingredients into the wet ingredients and mix until a thick batter forms.
  • Pour the batter onto a baking mat or parchment paper and spread it using a spatula into a rectangle about 1/4" thick. Let rest for about 15 minutes.
  • Bake for 8 minutes or until the batter has just set. Using a pizza cutter, cut into squares.
  • Bake another 4 minutes or until the crisps starts to harden. Break apart the crisps up and spread them evenly on the baking tray and finish baking, about another 5 minutes.
  • Enjoy! Store in an airtight container for up to 5 days.

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