1. 1. Prepare your oven and pan: Preheat your oven to 400 F (200 C). Lightly grease a mini muffin tin or a regular muffin tin (for larger bites) with butter or cooking spray.

2. 2. Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.

3. 3. Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, buttermilk, melted butter, and egg until smooth.

4. 4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in a tender texture. If using, fold in the shredded cheese and chopped chives at this stage.

5. 5. Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. For mini muffin tins, a small cookie scoop works great.

6. 6. Bake until golden: Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a bite comes out clean. The exact time will depend on your oven and the size of your muffin tin.

7. 7. Cool and serve: Let the cornbread bites cool in the tin for a few minutes before transferring them to a wire rack to cool slightly further. They are best served warm.