Sourdough Discard Cornbread

cornbread stacked on top of each other with butter and honey on top.

Sourdough Discard Cornbread

This sweet sourdough discard cornbread uses sourdough discard, honey, and yellow cornmeal fora classic, sweet and moist cornbread. The discard adds a subtle tanginess that pairs perfectly with rich honey flavor of this cornbread. This easy one-bowl recipe comes together in just a few minutes, making it the perfect side dish.

Course Appetizers & Side Dishes

Cuisine American

Prep Time 10

Cook Time 22

Total Time 16

Servings servings

Calories 178

Author Alyssa--In Fine Taste

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.

Notes

Can I use freshly fed sourdough starter?

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!

Nutrition