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.

Looking for more sourdough discard recipes? Check these out:

• Sourdough Discard Cheese Crackers
• Sourdough Discard Almond Cacao Crisps
• Rustic Sourdough Pita Crisps
• Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices

Print Recipe

Sourdough Discard Cornbread Crisps

Transform your sourdough discard into a delightful snack with this Sourdough Discard Cornbread Crisps recipe. These thin, crunchy crisps blend the tangy flavor of sourdough with the sweet, comforting taste of cornbread. Quick and easy to make, they're perfect as a savory snack on their own, or served alongside your favorite dips and spreads. This innovative use of sourdough discard not only reduces waste but adds a unique twist to traditional cornbread, resulting in a snack that's sure to impress.

Course: Snack

Keyword: crackers, sourdough, sourdough discard

Equipment

• baking sheet
• silicone baking mat

Ingredients

• 60 g sourdough discard
• 25 g greek yogurt
• 15 g vegetable oil
• 15 g granulated sugar
• 40 g honey
• 1/4 tsp 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.