Name: Sourdough Discard Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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?)

Ingredients

Scale

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?)

Instructions

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.
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.
In a separate bowl, combine your wet ingredients: sourdough discard, buttermilk, eggs, and melted butter. Mix until smooth, but don’t overdo it.
Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Overmixing = tough cornbread, and honestly, nobody wants that.
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!
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.
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.

Prep Time: 10
Cook Time: 25

Nutrition

Serving Size: Per Serving
Calories: 150-180
Sugar: 3-5g
Sodium: 200-250mg
Fat: 5-7g
Saturated Fat: 2g
Carbohydrates: 25-28g
Fiber: 1-2g
Protein: 4-5g
Cholesterol: 30-40mg

Keywords: Sourdough Discard Cornbread