This sweet sourdough discard cornbread uses sourdough discard, honey, and yellow cornmeal for a classic, sweet, and moist cornbread. The discard adds a subtle tanginess that pairs perfectly with rich honey flavor of this cornbread. Our easy one-bowl recipe comes together in just a few minutes, making it the perfect side dish.
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Why This Recipe Works
This sourdough discard cornbread could not be any easier! I love that it is simple, and eliminates any waste from my sourdough starter. The cornbread is moist, sweet-with a honey forward flavor, and a subtle tanginess from the sourdough discard.
This recipe is perfect to take to a potluck, to serve at a barbecue, alongside soup, and it's always a hit during the holidays, like Thanksgiving or Christmas.
If you need help with your sourdough starter, take a look at our thorough guide to sourdough starter. Try out our sourdough discard sandwich bread recipe and our dutch oven sourdough bread too.
Cornbread Origins
Cornbread has a long history in the United States and has been around for thousands of years. Though the original cornbread probably did not resemble what we know as cornbread today.
Corn was a staple in the Native Americans diet and they often used finely ground corn in their diet. As the United States grew, cornbread became a staple throughout the Southeastern United States for early settlers. Then, cornbread was often just cornmeal and water mixed together and baked over an open fire.
During the 18th century, ingredients like eggs, buttermilk, leavening agents, and fats were added. Creating a quick bread that more closely resembles what we know today. Cornbread is strongly associated with southern cooking and comfort food.
Ingredient Notes
- Butter. You can use salted or unsalted butter.
- Milk. I use whole milk, but any percentage or dairy-free will work fine.
- Honey. Honey sweetens the recipe and adds a rich flavor to the cornbread.
- Oil. Oil adds moisture. I use vegetable oil, but any neutral flavored oil or olive oil is fine.
- Sourdough Starter. This recipe uses sourdough discard fed with a 1:1 of flour to water. If your sourdough discard uses a different ratio you may have different results.
- Eggs. Large chicken eggs help bind and leaven the ratio.
- Sugar. Use white, granulated sugar. Sugar goes into the batter, but a little is sprinkled on top, giving it sweet, sugar crust.
- Flour. Use white, all-purpose flour.
- Cornmeal. I use a medium-fine ground, yellow cornmeal. Most cornmeal available at the grocery store, like Quaker, are perfect.
- Salt. Salt enhances and balances the flavors in the sourdough discard cornbread.
- Baking Powder. Baking powder helps leaven the recipe, make sure your baking powder is leaven.
How to Make this Recipe
- Mix together melted butter, milk, oil, and honey until the mixture has no lumps.
- Stir in the eggs, sugar, and sourdough discard (this incorporates better if it's room temperature). Make sure it is smooth.
- Stir in the dry ingredients-flour, cornmeal, baking powder, and salt. Scrape down the sides and bottom of the bowl, ensuring the batter is homogenous, with no streaks.
- Pour into a greased 9x9-inch or 8x8-inch pan (or lined with parchment paper and spread evenly. Sprinkle the reserved sugar over top of the batter. Bake in a 9x9-inch pan for 22-26 minutes or, if using an 8x8-inch pan bake for 27-32 minutes in preheated oven.
Frequently Asked Questions (FAQs)
Yes, sourdough discard has lots of health benefits. Even though the discard is not active sourdough starter, the discard still has lots of probiotics and can benefit your digestive system.
Sourdough discard is sourdough starter that has not been fed for at least 12 hours. Whenever sourdough starter is fed, a portion of the starter is discarded to prevent the starter from getting too unwieldy in size.
A little sugar on top of the batter before baking, gives a crisp, caramelized crust.
Yes! You can use freshly fed sourdough starter instead of older sourdough discard. However, that signature tangy, "sourdough" flavor will not be quite as strong. You will still have delicious results!
Recipe Variations
Here are a few fun flavor variations to try out with your sourdough discard cornbread. Just pick one, mix it into the batter. It should not change the baking time.
- Add ½ cup whole corn kernels
- Add ⅓ cup grated or finely cubed cheddar cheese (this would be amazing with smoked cheese) an ½ cup chopped jalapeños-fresh or pickled.
- Add ⅓ cup fresh blueberries
- Add chopped green onion and ½ cup grated pepper jack, Colby jack, or cheddar cheese.
- 2-3 tablespoons of your favorite fresh herbs-like rosemary, thyme, chives, sage.
What to Serve with Cornbread
- Chili
- Gumbo
- Honey or honey butter
- Jam
- Serve it alongside any barbecued or smoked meats
- Smoked bacon wrapped jalapeno poppers
How to Store this Recipe
Let the sourdough discard cornbread cool completely before storing it. If covered and stored and room temperature it should stay fresh about 4 days.
If the cornbread starts to dry out, it is the perfect time to try making cornbread croutons or cornbread stuffing(sometimes called dressing).
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Sourdough Discard Cornbread
Ingredients
- ½ cup butter melted (113 grams)
- ⅓ cup milk
- 2 tablespoons oil
- ⅓ cup honey
- ½ cup sourdough discard (138 grams)
- 2 eggs
- ⅓ cup flour (42 grams)
- 1 cup cornmeal
- ½ cup granulated sugar (100 grams)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons sugar for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x9-inch pan or line it with parchment paper and set aside.
- In a large microwave safe bowl, melt your butter. Mix it together with milk, oil, and honey until smooth. You may need a whisk.
- Stir in eggs, sugar, and sourdough discard, make sure there are no lumps.
- Stir in flour, cornmeal, baking powder, and salt. Scrape the sides and bottom of the bowl ensuring no streaks. Pour the cornbread into the prepared pan and spread so the batter is even and level. Sprinkle 1 ½ teaspoons of sugar over top of the cornbread. If using a 9x9-inch pan bake for 22-26 minutes, if using an 8x8-inch pan bake for 27-32 minutes. Let cool for at least 10 minutes before serving.
Sue Ann says
I took a plate of this cornbread to a neighborhood chili cook off...there were multiple plates of cornbread...mine was the only one where the plate was completely empty, not even a crumb left. Others were taking their cornbread leftover home! It was a total hit! So moist. I watched as people went back to my plate for seconds and thirds.
Karen says
Ummmm this is the best cornbread I’ve ever had! ❤️ Thanks for sharing this recipe! (My oven required 5 more minutes of baking in an 8X8 but that is usual for me 👍)
Jane B. says
the honey flavor really came through. Super good!