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Ultimate Moist Sourdough Discard Cornbread (Sweet & Tangy)

A close-up of a moist, golden slice of sourdough cornbread resting on a white plate.
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Use your sourdough discard to make this incredibly moist and flavorful sourdough cornbread. It balances a gentle sourdough tang with honey sweetness, creating the perfect side dish for chili or BBQ.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.
  3. In a separate bowl, whisk together the sourdough discard, buttermilk, honey, melted butter, and eggs until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the hot skillet and swirl to coat the bottom and sides.
  6. Pour the cornbread batter immediately into the hot, buttered skillet.
  7. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the sourdough cornbread cool in the skillet for 10 minutes before slicing and serving warm.

Notes

  • Baking this in a preheated cast iron skillet gives you those desirable crispy, buttery edges.
  • If you prefer a less sweet cornbread, reduce the honey to 1/3 cup.
  • This recipe works well with active sourdough starter if you do not have discard, but the tang will be slightly less pronounced.

Nutrition

Find it online: https://sundayflavor.com/sourdough-cornbread-recipe-moist-tangy/