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Moist Sourdough Discard Cornbread (Sweet & Tangy)

Close-up of a golden, moist slice of sourdough cornbread sitting on a white plate, catching sunlight.
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This easy sourdough cornbread recipe uses your unfed sourdough discard to create a wonderfully moist and fluffy loaf with a pleasant tang. It balances sweetness and acidity, making it a perfect side dish for chili, BBQ, or holiday meals.

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 with liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until combined. This is your wet mix.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula just until they are 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. For muffins, baking time may be closer to 18-20 minutes.
  7. Let the cornbread cool in the pan for 10 minutes before slicing or removing from the muffin tin. Serve warm with butter.

Notes

  • For a savory variation, reduce the sugar to 2 tablespoons and add 1/2 cup shredded cheddar cheese and 1 diced jalapeño to the batter.
  • If you prefer a richer flavor, substitute the vegetable oil with melted butter.
  • This recipe is excellent for using up your starter discard, making it a great zero-waste kitchen addition.

Nutrition

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