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Sourdough cornbread

This easy sourdough cornbread recipe is perfect for using up that extra sourdough discard in your fridge. The result is a moist, flavorful bread with just the right amount of sweetness. This cornbread will surely become a family favorite whether you enjoy it plain, jazzed up with optional add-ins, or slathered with butter and honey.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal (medium grind works best for texture)
  • 1 cup  all-purpose flour
  • 1/3 cup granulated sugar (adjust to your taste)
  • 1 tsp baking powder – leavening agent
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup sourdough discard (straight from the fridge is fine)
  • 3/4 cup buttermilk (or regular milk + 1 tsp lemon juice)
  • 1/4 cup melted butter (or neutral oil like avocado oil)
  • 2 eggs
Optional Add-ins
  • 1 cup corn kernels (fresh, frozen, or canned
  • 1 cup  shredded cheddar cheese
  • 1 chopped jalapeño for heat

Equipment

  • 2 bowls
  • whisk
  • measuring cups and spoons
  • baking vessel- I used a cast iron skillet

Method
 

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet for extra crispy edges
    Mix Dry Ingredients
    Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk until evenly distributed.
  2. Combine Wet Ingredients
    In a separate bowl, whisk together the sourdough discard, buttermilk, melted butter, and eggs. Ensure the mixture is smooth and fully combined.
    Mix Wet and Dry Ingredients
    Gradually pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix the cornbread batter! If adding corn, cheese, or jalapeños, fold them in gently.
  3. Bake
    Pour the batter into your prepared baking dish or cast iron pan. Smooth the top with a spatula. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out cle
    Cool and Serve
    Let the cornbread cool for 10 minutes before slicing. Serve the fresh hot cornbread with honey butter, maple syrup, or alongside your favorite meal.