Sourdough Discard Cornbread Recipe

4.77 from 21 votes

With its soft, fluffy texture and delicate sweetness this moist sourdough cornbread recipe will be the star of your next get-together.

Prep Time10

Cook Time25

Course: Side Dish

Cuisine: American

Servings: slices

Calories: 214kcal

Prep: Preheat the oven to 400 F with the rack in the middle. Line a 9 by 13 inch baking pan with parchment paper. Set aside.
Make the batter: In a large bowl, cream the dry ingredients with the sugar and butter until the mixture resembles wet sand.
240 grams all-purpose flour, 160 grams yellow cornmeal, ¼ teaspoon baking soda, 10 grams baking powder, 6 grams salt, 150 grams cane sugar, 113 grams unsalted butter
Add the eggs into the mixture on at a time waiting until each one is incorporated before adding the next.
2 eggs
Stir in the sourdough discard, milk and oil until the mixture looks smooth.
113 grams cooking oil, 113 grams sourdough discard, 282 grams whole milk
Bake: Pour the batter into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is a light golden brown.
Set the pan on a wire rack to cool for 5 minutes before slicing.
Enjoy and store: Slice and serve the cornbread warm with a pat of butter and drizzle of honey. Store leftover cornbread slices in an airtight container at room temperature for up to 3 days.

Use any brand of fine or medium-grain cornmeal for this recipe.

Substitute your favorite non-dairy milk of choice.

If you don't have your own sourdough starter, simply add 56 grams of water and 56 grams of flour to the recipe.

You can bake this cornbread in a glass baking dish or 12-inch cast-iron pan.

Both sourdough discard and active sourdough starter will work in this recipe.