Sourdough Peanut Cornbread
Ah, the classic pairing of peanut butter and … corn?
Yes, that’s right folks! Peanut butter cornbread is a delicious treat.
Believe it or not, although I am openly peanut butter’s number one fan, I was never into peanut butter and jelly. Even as a kid, I would eat peanut butter sandwiches, hold the jelly.
But, peanut butter wasn’t just meant for jelly! It pairs well with so many flavors, including cornbread.
This cornbread has the added bonus of being vegan, gluten-free, and incorporating sourdough discard. WOWZA!
Although I want to take full credit for this idea, I can’t say that I thought of it myself.
I stumbled upon this when reading an excerpt and review of Tracy Morgan’s The Last OG Cookbook. (Yes, the Tracy Morgan of 30 Rock fame). I haven’t read the entire book, but, boy, did this recipe catch my eye! I took that idea and made a vegan, gluten-free, and sourdough version.
I also took the liberty of adding a little extra something: red chili flakes. This add-in is optional, but I really like that spicy sweetness. Just be sure to use a mild chili flake like gochugaru, Kashmiri, or guajillo. If you do use something intense like cayenne, be sure to only use a pinch or it will overwhelm the cornbread.
It is savory enough to eat with a meal (maybe a spicy bean chili), but, honestly, we mostly ate this as a dessert. It’s like a healthier peanut butter cake—with a little spice, of course.
I cooked this in a 9-inch cast iron skillet. If you don’t have one, you can use an 8-inch square pan. Just be aware that you may have to bake for a few minutes longer.
Vegan and Gluten-Free Sourdough Peanut Cornbread
Ingredients
- 180 grams peanut butter (3/4 cup)
- 60 grams coconut sugar or brown sugar (1/2 cup)
- 100 grams gluten-free sourdough starter (1/2 cup)**
- 350 grams water or unsweetened plant-milk (1.5 cups)
- 150 grams cornmeal (1.25 cups)
- 65 grams buckwheat flour (1/2 cup)***
- 6 grams baking powder (2 teaspoons)
- 1 gram salt (1/4 teaspoon)
- 5 grams mild red chili flakes, like gochugaru (1 teaspoon)
- 100 grams peanuts, ground (1/2 cup)
- 20 grams turbinado sugar (1.5 tablespoons)****
- 5 grams red chili flakes, like gochugaru (1 teaspoon)*****
Instructions
- Preheat your oven to 375 F. Place your cast iron skillet in the oven to preheat.
- Make the topping: grind peanuts in a nut or spice grinder (alternatively, you can chop them up fine). Leave some peanuts intact. Mix the ground peanuts with the turbinado sugar and red chili flakes. Reserve for later.
- Form the batter: In a large mixing bowl, mix together the peanut butter and coconut sugar until it forms a dough ball. Add in the sourdough starter and water/plant-milk and mix until it is all combined. Then, fold in the cornmeal, buckwheat flour, baking powder, salt, and mild red chili flakes and mix well until all is incorporated.
- Once your oven is preheated, carefully remove your cast iron skillet. Add the batter directly to the skillet. If you are afraid of sticking, you can line your skillet with parchment paper, but I have found this unnecessary. Sprinkle on the topping made in step two and place the cast iron back into the oven.
- Bake for 30 minutes at 350 F.
- After 30 minutes, remove from the oven. The cornbread should be firm to the touch. Allow to cool for at least 15 minutes or you will not get clean slices.
- Enjoy right away or store in airtight containers in the fridge for up to 5 days. You can eat them directly from the fridge, but I prefer them warmed up in the microwave or stovetop
Notes
Supplies
2.5 Quart Mixing Bowl
Fork for mixing
Kitchen Scale or Measuring Cups
9-inch cast iron skillet*
Spice grinder or sharp knife
*If you do not have a 9-inch skillet, use an 8-inch square pan and bake for a few extra minutes.
**The sourdough starter does not need to be active. You can also use rye sourdough starter if you are not worried about these being gluten-free. If you don’t have a sourdough starter, you can try replacing with two flax eggs (2 tablespoons of ground flaxseeds plus 6 tablespoons of water). However, I highly recommend creating a starter!
***You can replace buckwheat flour with whole wheat flour if you are not concerned with these being gluten-free. I have tested both versions and surprisingly liked the buckwheat version more, but both were delicious.
****I use turbinado sugar for the topping, which has large crystals and does not melt, to create a crunch factor. Using coarse or sanding sugar will give you a similar effect. You can use brown sugar, but it will not have the same texture. It will still taste great though!
*****Use a mild chili flake like gochugaru, Kashmiri, or guajillo. If you do decide to use a spicy chili, like cayenne, only use a pinch or it will overwhelm the dish.
