Print

Moist Sourdough Discard Cornbread (Sweet & Tangy)

Close-up of a golden slice of sourdough cornbread topped with melting butter on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your sourdough discard in this easy recipe for moist and fluffy cornbread. It balances the sourdough tang with a touch of sweetness, making it a perfect side dish for chili or holiday meals.

Ingredients

Scale
  • 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 melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and lightly flour an 8×8 inch baking pan or line it with parchment paper.
  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, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Immediately after removing the cornbread from the oven, brush the top evenly with the 2 tablespoons of melted butter.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a sweeter cornbread, increase the sugar to 1/2 cup.
  • If you prefer a savory cornbread, reduce the sugar to 1 tablespoon and add 1/2 cup of shredded cheddar cheese to the batter.
  • This recipe works well when baked as muffins; adjust the baking time to 15-18 minutes.

Nutrition

Find it online: https://flavorvista.com/sourdough-cornbread-moist-discard-recipe/