Sourdough Discard Cornbread

Trust me, you’re going to want to save this cornbread recipe because it’s the perfect partner to a bowl of chili and it uses sourdough discard.

❤️ Why You’ll Love Sourdough Discard Cornbread

This cornbread recipe is so versatile, you can easily make it sweeter with more honey or take it out all together. It’ll be the perfect addition to any Thanksgiving spread, or side to a warm bowl of chili. There are so many possibilities with this cornbread which makes it a staple quick bread in our house.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour which I have learned is not only a kitchen staple, but a kitchen necessity.

Corn – Using a high quality canned corn is the best way, or you can use freshly cut corn. It adds a beautiful sweetness along with lovely texture.

Sugar – all of the sugar in this recipe can be substituted with honey.

👩‍🍳 How to Make Sourdough Discard Cornbread

Preheat the oven to 375 degrees, melt the butter and let cool. Mix together sourdough discard, milk, eggs, butter, and sugar. Add in flour, cornmeal, salt, baking soda, baking powder, and mix until combined. Mix in the corn until all incorporated. Spray a muffin tin (I used a mini loaf pan with 8 cavities). Drizzle tops with honey and bake for 25-30 minutes. Melt 1 tablespoon of butter and 2 teaspoons of honey together and brush on tops of the warm cornbread. Enjoy!

🪄 Tips and Tricks

• This isn’t a very sweet cornbread, but the sugar can easily be increased to your preference.
• I find any recipe that includes sourdough discard has a much better texture if the batter rests for 10-15 minutes after mixing.

🗒 Substitutions

There are certain things you can keep out of the batter, and things you can add more of. For example, you can substitute all of the sugar in this recipe for honey, and because this cornbread isn’t very sweet, you can add another 1/4 of a cup until you reach your preference. You can take out the canned corn entirely.

🗒 Best Served With

• Chili
• Any kind of soup
• Thanksgiving dinner

👝 How to Store Leftovers

Store the leftover cornbread in an air tight container on the counter for up to 3 days

🤔 Common Questions

5 from 4 votes

Sourdough Discard Cornbread

Print recipe

This is the perfect pairing to a warm bowl of chili, and uses a good amount of sourdough discard in the process

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Equipment

• Mini Loaf pan
• mixing bowl

Ingredients

• 1 cup sourdough discard
• 1 cup flour
• 1 cup cornmeal
• ¾ cup milk
• 8 TBS butter, melted
• 2 eggs
• ¼ cup granulated sugar
• 1 tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• 1 can of corn, drained

Instructions

• Preheat the oven to 375 degrees, melt the butter and let cool.
• Whisk together sourdough discard, milk, eggs, butter, and sugar.
• Add in flour, cornmeal, salt, baking soda, baking powder, and mix until combined. Mix in the corn until all incorporated. 
• Pour batter into a greased mini loaf pan (this will make 8 mini loaves, or 12 cornbread muffins). Bake for 25-30 minutes.
• Melt 1 TBS of honey and 1 TBS of butter together and brush over top of the cornbread for extra flavor. Serve warm, alongside a big bowl of chili.

Nutrition

Calories: 460kcal | Carbohydrates: 55g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 929mg | Potassium: 214mg | Fiber: 4g | Sugar: 12g | Vitamin A: 714IU | Calcium: 160mg | Iron: 3mg

Course: Side Dish

Cuisine: American

Keyword: Soup, Sourdough Discard

Servings: 5

Calories: 460kcal

Cost: $5