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Moist Sourdough Discard Cornbread

Close-up of a golden, moist slice of sourdough cornbread on a white plate.
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A recipe for moist and tangy cornbread made using sourdough discard. This bread pairs well with chili or serves as a holiday side dish.

Ingredients

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  • 1 cup sourdough discard
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup honey (optional, for sweeter bread)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin.
  2. In a large bowl, whisk together the sourdough discard, buttermilk, melted butter, and egg until combined.
  3. In a separate medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. If using honey, whisk it into the wet ingredients now.
  4. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Pour the batter into the prepared pan or divide among muffin cups.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 18 to 22 minutes.
  7. Let the cornbread cool in the pan for 10 minutes before slicing or removing from the tin.

Notes

  • For a savory version, reduce the sugar to 1/4 cup and add 1/2 cup shredded cheddar cheese and 1 minced jalapeño to the batter.
  • Brush the top with melted garlic butter immediately after removing it from the oven for extra flavor.
  • If you prefer a tangier flavor, use cold discard straight from the refrigerator.

Nutrition

Find it online: https://epicureempire.com/sourdough-cornbread-recipe-moist-tangy/