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The Ultimate Moist Sourdough Discard Cornbread

Close-up of a golden, moist slice of sourdough cornbread on a white plate.
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This easy sourdough cornbread recipe uses your unfed sourdough discard to create a moist, tender crumb with a slight, pleasant tang. It balances sweetness with corn flavor, making it a comforting side dish for any meal.

Ingredients

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  • 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 honey (optional, for extra sweetness)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and lightly flour an 8×8 inch baking pan or coat it with cooking spray.
  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, egg, and honey (if using). Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until everything is just mixed. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared baking pan.
  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. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a richer flavor, melt 2 tablespoons of butter and pour it over the top immediately after removing the cornbread from the oven.
  • If you prefer a less tangy flavor, use discard that has been refrigerated for at least a week.
  • This recipe makes excellent sourdough cornbread muffins; bake in a lined muffin tin for 15-18 minutes.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-cornbread-ultimate-moist-recipe/