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Moist Sourdough Discard Cornbread (Sweet & Tangy)

Three squares of moist, golden sourdough cornbread drizzled with honey on a white plate.
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Use your extra sourdough discard in this easy recipe for moist and fluffy cornbread. It balances sourdough tang with just the right amount of sweetness, making it a perfect side for chili or BBQ.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup sourdough discard (unfed, room temperature)
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into your prepared baking pan and spread it evenly.
  6. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cornbread from the oven. Immediately brush the top with the 2 tablespoons of melted butter.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a sweeter cornbread, increase the sugar to 1/2 cup.
  • If you prefer a savory cornbread, reduce the sugar to 1 tablespoon and add 1/2 cup of shredded cheddar cheese or one diced jalapeno to the batter.
  • This recipe is great for using up your sourdough starter discard, making it an easy zero-waste kitchen addition.

Nutrition

Find it online: https://cookifyme.com/sourdough-cornbread-moist-discard-recipe/