This Sourdough Discard Cornbread is a great transition from summer into fall. It's sweet and fluffy, with a sourdough tang. It pairs well with a summer soup, a bowl of chili, or as a side dish for a backyard barbeque.
Cornbread is also a great time to break out the honey: a warm piece of cornbread, slathered with a bit of butter and a honey drizzle.... delicious!
Jump to:
Why you'll love this recipe
- This easy recipe for comes together in under 30 minutes and needs no rise time!
- You might also love these Sourdough Discard Tortillas!
- It's great to serve with soup, chilli, as a barbecue side dish, and topped with your favorite toppings. You might also love these Sourdough Discard Breadsticks and Sourdough Discard Garlic Rolls!
- This recipe makes a sweet and fluffy cornbread with a bit of a sourdough tang.
- This is a great way to use some of your sourdough discard. You can also easily modify the recipe to use active sourdough starter if you prefer!
Ingredients
As long as you have sourdough discard, you are well on your way to making this recipe!
- Yellow cornmeal: Yellow cornmeal gives the cornbread it's color. If you only have white cornmeal on hand, that will work in a pinch!
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed the starter, it's with 1 part water and 1 part flour). If your starter uses a different ratio, you'll need to adjust some of the ingredients.
- Learn more about how to make a sourdough starter.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather make this recipe with active starter, you can! To do so, replace the sourdough discard with active sourdough starter (200g).
- Sourdough Discard Cornbread Muffins - Make a muffin version of this cornbread by dividing the batter into a lined muffin pan. Bake at the same temperature, but keep an eye on the time - they may not need to bake as long!
- Use a cast iron pan - You can use a cast iron pan for this cornbread. Let the pan heat up while the oven is coming to temperature. Carefully remove the pan from the oven and coat the sides and bottom of the pan with butter, then pour the batter into the hot pan. Keep an eye on the baking time, as it may not need to bake as long.
- Remove the egg - If you're not using eggs, replace the egg with ¼ cup of plain yogurt (dairy or non-dairy).
- You might also love my Sourdough Discard Focaccia and Sourdough Discard Garlic Pull Apart Bread!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Cornbread
This recipe comes together in just a few easy steps! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all dry ingredients in a large mixing bowl.
- Step 2: Add all wet ingredients (including sourdough discard) and whisk to combine.
- Step 3: Pour the batter into a greased 8x8-inch baking pan.
- Step 4: Bake until golden and a toothpick inserted in the center comes out clean. Slice, then serve!
Expert Baking Tips
- Mix the batter until completely smooth. Any lumps or chunks will show in the final cornbread!
- After baking, let the cornbread cool for 10-15 minutes in the pan before transferring to a cooling rack to cool fully. Slice once cooled.
- Top the cornbread with your favorite toppings - butter and honey (and even some flaky sea salt) is a classic combination!
- Serve this cornbread with this Butternut Squash and Red Pepper Soup, or this Healthy Chicken Tortilla Soup.
Storage
Room Temperature Storage: Store this cornbread in an airtight container at room temperature for up to 3 days. You can reheat it in the microwave for about 30 seconds to make it warm and soft again.
Freezer Storage: Cornbread freezes well. Let the cornbread cool fully, then add to an airtight container or bag (individual servings work well here!). Freeze for up 3 months. Reheat in the microwave for 30-60 seconds to make it warm and soft again.
Recipe FAQs
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard this (trash or compost) or use it in sourdough discard recipes like this one.
If you are new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
You can! To do so, replace the sourdough discard with active sourdough starter (200g) and continue with the recipe as written.
Yes. If you're not using eggs, replace the egg with ¼ cup of plain yogurt (dairy or non-dairy).
Sourdough Discard Cornbread is delicious to dip into soups, chilis, or serve as a barbecue side dish. It's delicious topped with a spread of butter, a drizzle of honey and a little flaky sea salt. This is also a great place to use hot honey or salted honey! Raw honeycomb is delicious on top as well!
More Sourdough Discard Recipes
If you tried this Sourdough Discard Cornbread or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Cornbread
Ingredients
- 1 cup yellow cornmeal
- ½ cup + 1 Tablespoon all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ½ cup non-dairy or regular dairy milk
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted and cooled
- 1 egg
Instructions
- Preheat oven to 400℉. Grease an 8x8-inch baking pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- Add the sourdough discard, milk, vegetable oil, melted butter, and egg and whisk until smooth.
- Pour the batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice before serving.
Autumn says
What is the adjusted time and temperature to make into muffins instead?
Jessica Vogl says
You'll still bake at 400F. I'd check on them after 20-25 minutes!
Jessica says
Amazing !!
Jordan says
Does it need to be non dairy?
Jessica Vogl says
It does not! You can use regular dairy products as well.