- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup canned pumpkin
- 1/3 cup sourdough discard
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 cup (lightly spooned & leveled) all purpose flour
- 3/4 cup medium grind cornmeal (I used Bob’s Red Mill)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1/2 cup whole milk
- 1/2 cup grated cheddar cheese
- 1/4 cup roasted pumpkin seeds, for topping
-
Preheat the oven to 375° F. Line an 8×8-inch pan with parchment paper.
-
Whisk the eggs, sourdough starter, and sugar in a large mixing bowl. Pour in the room-temperature melted butter; whisk well. Add the pumpkin and mix again.
-
In a separate bowl, add the flour and cornmeal. Sift the baking powder, baking soda, and salt directly over the top. Mix to combine.
-
Working in batches, add the cornmeal mixture to the wet ingredients using a spatula to incorporate.
-
Gradually pour in the milk 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 adding too much flour), add more milk little by little to thin it out. Fold in the cheddar cheese.
- Pour the batter into the prepared pan and sprinkle pumpkin seeds over the top.
-
Bake on the center rack for 30 minutes; the top should be golden brown when ready. I like to brush a little melted butter over the top
-
Cool in the pan for 10 minutes. Remove the cornbread (still on the parchment paper) to finish cooling on a wire rack.
