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Moist Sourdough Discard Cornbread (Sweet & Tangy)

Close-up of a golden slice of moist sourdough cornbread served on a white plate.
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Use your extra sourdough discard to make this incredibly moist and fluffy cornbread. It balances the slight tang from the starter with a touch of sweetness, making it a perfect side dish for chili or BBQ.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup sourdough discard (unfed, room temperature)
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup vegetable oil
  • 1 large egg

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into your prepared pan or divide evenly among muffin cups.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool in the pan for 10 minutes before slicing or serving warm with butter.

Notes

  • For a richer flavor, substitute half the vegetable oil with melted butter.
  • If you prefer a less sweet cornbread, reduce the sugar to 1/4 cup.
  • This recipe is excellent for using up unfed sourdough discard, making it a great zero-waste baking project.

Nutrition

Find it online: https://tasteportfolio.com/sourdough-cornbread-recipe-discard/