⅓ cup granulated sugar (increase to scant 1/2 cup if you like it sweeter)
1 teaspoon pure vanilla extract
½ cup sourdough discard
1 cup all purpose flour (lightly spooned & leveled)
½ cup medium grind cornmeal (Bob's Red Mill works great)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
½ cup oat milk (the og recipe uses half & half but have you even met us, jesus)
Instructions
Preheat the oven to 375°F. Line an 8x8-inch pan with parchment paper.
In a small saucepan, melt the butter and coconut oil over low heat. Set aside to cool slightly.
Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter mixture; whisk well. Add the sourdough starter and mix again.
Add the flour and cornmeal to a separate bowl. Sift the baking powder, baking soda and salt directly over the top. Mix to combine.
Working in batches, add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
Gradually pour in the half & half until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow 'ribbons' form the texture is correct. If it seems too thick (this could be due to the texture of your sourdough starter or the addition of too much flour) add more liquid to thin it out.
Bake on the center rack for 25-28 minutes; the top should be golden brown when ready.
Cool in the pan for 10 minutes. Remove the cornbread (still on the parchment paper) to finish cooling on a wire rack.
Serve slightly warm or at room temperature. Note: this cornbread can be made 1 day in advance. Once completely cool, cover in plastic wrap and keep at room temperature. Serve as is, or reheat wrapped in foil at 250°F until warm.