How To Make Sourdough Cornbread

This moist and slightly sweet sourdough cornbread has a complex,  slightly tangy flavor that you will love. It's not your everyday  cornbread!

– 1 cup sourdough discard – 1 cup milk – 1 cup cornmeal – ½ cup all-purpose flour – ⅓ cup whole wheat flour – ¼ cup honey – 2 eggs – ½ cup unsalted butter, melted – 1 teaspoon salt – 1 teaspoon baking powder – ½ teaspoon baking soda

Ingredients Needed

Essentially, it is the excess sourdough starter that you remove before  each feeding. I keep mine in a covered bowl in the refrigerator, and use it anytime I bake something and want to add an element of tanginess, or a more  complex flavor, to a recipe.

What Is Sourdough Discard?

Step 2. Preheat oven to 350 degrees F. Butter an 8" cast-iron skillet or 9" round cake pan. Set aside.

Step-By-Step Instructions

Step 3. In a small bowl, whisk together the honey, eggs, melted butter, and salt. Pour into sourdough mixture and stir to combine.

Step-By-Step Instructions

Step 4.  Add baking powder and baking soda, and mix well. (It will start to bubble up a bit. This is good!).

Step-By-Step Instructions

Step 5. Bake for 35-40 minutes, until golden brown and toothpick inserted into center comes out clean. Serve warm.

Step-By-Step Instructions

* You can easily turn this cornbread into muffins! This recipe makes around 12 sourdough cornbread muffins. * Add 1 diced jalapeño to give your cornbread some heat, or ½ cup grated cheddar for cheesiness!

Recipe Notes