Sourdough Cornbread with Discard

This easy sourdough cornbread uses sourdough discard for extra flavor and a subtle tang, with honey and butter for a moist, tender crumb. It's lightly sweet, simple to make, and perfect with chili, soup, or a swipe of butter.

This sourdough discard cornbread uses a full cup of 100% hydration discard for noticeable tang and deeper flavor, while baking powder and baking soda keep the crumb light and tender.

Honey and butter add moisture and just enough sweetness, giving you cornbread that's soft in the center, lightly crumbly, and perfect alongside a bowl of chili.

Jump to:

• ⭐️ Why You'll Love This Moist Sourdough Cornbread
• 🍯 Ingredient Notes
• 🥄 How To Make Sourdough Cornbread
• 👩🏼‍🍳 Expert Tips
• Variations & Substitutions
• Storage & Freezing
• 🍽 How To Serve Cornbread with sourdough
• 🍞 More Sourdough Discard Recipes
• Sourdough Cornbread Recipe

⭐️ Why You'll Love This Moist Sourdough Cornbread

• Moist and tender: Honey, butter, and sourdough discard give the cornbread a soft center with the lightly crumbly texture you want from cornmeal.
• A great use for sourdough discard: A full cup gives the cornbread noticeable tang and deeper flavor without needing active starter.
• Sweet, but not too sweet: Honey adds subtle floral sweetness that balances the tangy discard.

🍯 Ingredient Notes

• Sourdough discard: I use 100% hydration sourdough discard, meaning it's fed with equal weights flour and water. It adds tang and moisture to the cornbread, while the baking powder and baking soda provide the rise.
• Honey - Adds mild floral sweetness and moisture. You can also use maple syrup.
• Cornmeal - Make sure that you use cornmeal and not corn flour. Cornmeal has a coarser and grittier texture, which is what we want here.

🥄 How To Make Sourdough Cornbread

*For a printable version, see recipe card below.

Preheat oven to 350 degrees F. Butter an 8"x8" square cake pan. Set aside. In a large bowl, whisk dry ingredients together.

In a small bowl, whisk together the discard, eggs, and milk. Whisk in melted butter. Pour into dry ingredients and stir to combine.

Pour into prepared pan and bake for 20-25 minutes, until golden brown and toothpick inserted into center comes out clean. Serve warm.

👩🏼‍🍳 Expert Tips

• Weigh the sourdough discard if possible. Volume can vary significantly depending on how aerated the starter is.
• Don't overmix once the flour and leaveners are incorporated. Mix just until no dry pockets remain so the cornbread stays tender.
• Bake promptly after adding the baking soda. It begins reacting with the acidic discard as soon as they're combined.
• Let the cornbread cool briefly before slicing. The crumb continues to set as it cools, so cutting immediately can make it seem more crumbly than it actually is.

Variations & Substitutions

• Jalapeño cheddar: Add diced jalapeño (or add smoky spiciness by adding roasted jalapeños!) & grated sharp cheddar.
• Cornbread muffins: Place filled muffin tin into a preheated 400 degree F. oven and bake for 15 minutes, until muffins are golden brown around the edges and toothpick inserted into the center comes out clean. Makes 12 muffins.
• Dairy-free: Use plant-based milk & dairy-free butter

Storage & Freezing

• Storage: Store cooled cornbread in an airtight container for up to 2 days.
• How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in freezer for up to 3 months. To thaw, place in the refrigerator overnight.
• How to reheat cornbread

🍽 How To Serve Cornbread with sourdough

Sourdough cornbread is especially good with hearty soups, stews, and chili. Try it with my 30-minute black bean chili, two-bean vegetarian chili, or easy black-eyed pea soup. For something simple, serve it warm with salted butter and a drizzle of honey.

You can also let it dry out for 1 to 2 days to make a delicious Thanksgiving side dish, like mushroom stuffing with sage.

🍞 More Sourdough Discard Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

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