Sourdough Discard Cornbread: A Recipe to Satisfy Your Cravings

Let me ask you something—do you have a jar of sourdough discard sitting in your fridge right now, looking a little sad and forgotten? If you’ve been baking sourdough bread (because, let’s be honest, we all got into it during the pandemic), you know the struggle of having leftover starter. Throwing it away feels wasteful, but figuring out what to do with it can feel like a challenge. Well, here’s your solution: sourdough discard cornbread.

It’s simple, comforting, and super tasty. Honestly, it’s a recipe that deserves way more hype. Not only does it help you use up that pesky discard, but it also adds an incredible tangy kick to traditional cornbread. I mean, who doesn’t love a two-for-one deal?

What Is Sourdough Discard?

If you’re new to the whole sourdough scene, let me explain. Sourdough discard is the portion of your starter that you remove before feeding it. It’s not active enough to help bread rise, but it still packs loads of flavor (and it’s perfect for recipes like pancakes, muffins, or this fabulous cornbread).

Now, before we dive in, I’ve got to say—this cornbread isn’t your average “sweet, almost-like-cake” Southern cornbread. It’s savory, slightly tangy, and hearty enough to hold its own against chili or a bowl of soup on a cold fall evening. Let’s get into it, shall we?

Why You’ll Love This Sourdough Discard Cornbread

Here’s the deal: this sourdough discard cornbread checks all the boxes for me. It’s quick, uses up that discarded starter I feel guilty about tossing, and doesn’t require any fancy ingredients. (I don’t know about you, but I hate running to the store for one item I forgot.)

Plus, it’s versatile. You can eat it fresh outta the oven with butter and honey, or pair it with your favorite stew. Hey, I even crumbled some over my eggs at breakfast last week—and wow. Just wow. Trust me, you’ll find ways to sneak it into every meal.

And here’s the kicker: the sourdough discard gives the cornbread a slight tang that’s totally unique. It’s like cornbread… but with personality. Does that make sense?

Ingredients: What You’ll Need

Let’s go over the lineup. Chances are, you’ve got most of this stuff chilling in your pantry already:

• 1 cup cornmeal (yellow or white, your call)

• 1 cup all-purpose flour (you can sub whole wheat if you’re feeling health-conscious)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt (kosher salt works best in my opinion)

• 1/4 cup sugar or honey (optional, if you like a hint of sweetness)

• 1 cup sourdough discard (straight from the fridge is fine!)

• 1/2 cup buttermilk (no buttermilk? No problem. Just mix a cup of milk with a tablespoon of vinegar and let it sit for 5 minutes)

• 2 large eggs (room temp works best)

• 4 tablespoons melted butter (plus extra for greasing your pan)

• Optional: 1 cup shredded cheddar or chopped jalapeños (feeling adventurous?)

Kitchen Tools

To make this sourdough discard cornbread, you’ll need:

• A large mixing bowl (and a smaller one for wet ingredients).
• A whisk or wooden spoon.
• A cast iron skillet or 9×9 baking dish.
• Measuring cups and spoons (precision counts, y’all).
• A rubber spatula for scraping every last bit of batter.

Let’s Talk Prep

There’s no complicated science here—this cornbread keeps it straightforward. Here’s how I (almost) always make it:

1. Preheat your oven to 400°F (because everyone knows a hot oven is key for crispy edges). If you’re using a cast iron skillet, pop it in while the oven heats up. Trust me—this’ll give you the best golden crust.

2. In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Pro Tip: Sift the flour if you’re feeling fancy, but no pressure—it works fine without it.

3. In a separate bowl, combine your wet ingredients: sourdough discard, buttermilk, eggs, and melted butter. Mix until smooth, but don’t overdo it.

4. Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Overmixing = tough cornbread, and honestly, nobody wants that.

5. Pull your cast iron skillet out of the oven (carefully—it’s HOT). Grease it with an extra pat of butter, then pour in your batter. Listen for the little sizzle—it’s music to my ears!

6. Spread the batter evenly, sprinkle some cheese or jalapeños on top if you’re getting fancy, and pop it in the oven. Bake for 20-25 minutes, or until a toothpick comes out clean.

7. Let it cool for a few minutes (if you can wait that long). Slice it up, and voilà! You’ve got some serious comfort food.

How To Serve Sourdough Discard Cornbread

Sooo… what do you eat this with? Honestly, the possibilities are endless. Personally, I love pairing it with hearty dishes like:

• Beef chili (is there anything more classic?)
• A steaming bowl of chicken soup
• BBQ ribs or pulled pork sliders
• A simple butter and jam combo for breakfast

Or—and hear me out—just chow down on it plain. A good sourdough discard cornbread doesn’t need much.

FAQs

Can I skip the buttermilk?

You can! Try subbing regular milk with a splash of vinegar or lemon juice. It’s a quick fix that works like a charm.

Can I make this recipe gluten-free?

Sure thing. Just swap out the all-purpose flour for a 1:1 gluten-free flour blend.

What’s the best way to store leftovers?

Wrap your cornbread tightly in foil or plastic wrap, and keep it on the counter for up to 2 days. For longer storage, pop it in the fridge or even freeze it for later.

Do I have to use a cast iron skillet?

Not at all! A regular baking dish or even a muffin tin works fine. Cast iron just gives you that crispy crust people rave about.

Final Thoughts on Sourdough Discard Cornbread

In a world full of wasted sourdough discard, sourdough discard cornbread is a little slice of redemption. It’s thrifty, satisfying, and seriously delicious. Plus, if you’re like me and get a kick out of breathing new life into leftovers, it’s kinda satisfying on a personal level too.

So next time you’re eyeing that sourdough discard in your fridge, don’t toss it. Turn it into this. And then come back and tell me how you jazzed it up—jalapeños? Bacon bits? A drizzle of honey butter? Whatever direction you take, I’m here for it.

Now go preheat that oven—your new favorite cornbread is calling!