1. Preheat your oven to 400 F (200 C). Grease an 8×8 inch or 9×9 inch baking pan with butter, shortening, or cooking spray. A cast iron skillet of similar size also works wonderfully.

2. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and all the dry ingredients are evenly distributed.

3. In a separate medium bowl, whisk together the sourdough discard, buttermilk, melted butter, and eggs until well combined. Ensure the melted butter has cooled slightly so it doesn’t scramble the eggs when added.

4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few small lumps are perfectly fine.

5. Pour the batter evenly into your prepared baking pan. Spread it out gently if needed. Place the pan in the preheated oven.

6. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The edges should also be pulling slightly away from the sides of the pan.

7. Once baked, remove the cornbread from the oven and let it cool in the pan for about 5-10 minutes before slicing and serving.