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Sourdough Discard Cornbread Crisps

Sweet & Crunchy Cornbread Crisps-- vegan friendly.


  • 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


  • 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.