Ok, this sourdough discard cornbread is my new favorite recipe. Cornbread has always been one of my favorite baked goods, but the addition of sourdough really takes it to the next level. It’s got that delightful sourdough tang, plus the crumb is more moist and tender than ever.
I based this on a cornbread recipe I’ve been making for almost 20 years now. It was something I would make several times a week at a very popular little breakfast restaurant that I worked in. As years went by, I made just a few tiny tweaks to perfect the recipe, and it’s something that gets baked pretty often in my house. But now that I’ve adapted it to use sourdough discard, I might never make it without it again!
Recipe highlights
- So, so tender & moist thanks to the sour cream, melted butter, & sourdough discard
- Using honey instead of sugar adds a subtle floral sweetness
- Irresistible tangy flavor from the discard
- The perfect companion for soups, chili, breakfast, or snacking
- Super easy & quick to mix by hand (dinner-ready in ~35 mins!)
Recipe overview
⏱️ Prep: 5 mins • Bake: 25-30 mins • Total: ~35 mins
🍴 Yield: 8-inch round or square pan
💪 Skill level: Beginner
😋 Flavor notes: Butter, honey, corn, sourdough tang. Pairs well with: Chili, chowders, soups, honey, salted butter, Southwestern-inspired meals, eggs, bacon, jam, breakfast.
👉 If you enjoy this recipe, you might also like my Sourdough Scones with Bacon & Cheddar, Blueberry Sweet Corn Muffins, and Savory Avocado Pancakes.
Ingredient notes & substitutions
Flour: Use all purpose flour for this recipe.
Cornmeal: A classic medium grind cornmeal is great for this. Note that this is different from polenta (which is more coarse) or corn flour (which is very fine).
Sour cream: I like to thin sour cream with a little water for this recipe. You could replace this with plain Greek yogurt instead, or simply substitute ¾ cup buttermilk for the sour cream + water. I highly recommend using full-fat dairy products for this, as it provides that lovely tenderness.
Butter: You can substitute a neutral oil if you wish, but I prefer the flavor that butter provides.
Sourdough discard: Use an unfed sourdough starter (we’re not using it for leavening here, just for texture and flavor). I like to use a sourdough discard that hasn’t been fed in quite a while – I love how acidic and tangy it is!
How to make sourdough discard cornbread
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Prep: Preheat oven to 350° F. Butter the bottom and sides of an 8-inch pan.
- Melt the butter: Melt the butter on low heat, then remove from heat and add the honey, whisking to combine and allowing the honey to melt a bit.
- Whisk together wet ingredients: Mix sour cream and water together thoroughly, then whisk in melted butter, honey, sourdough discard, and egg.
- Whisk dry ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- Fold everything together: Pour wet ingredients into dry ingredients, then fold it all together gently with a spatula, just until almost combined. You don’t want to over-mix!
- Bake: Pour batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until golden around the edges and the center springs back when touched. Allow to cool at least 15 minutes before slicing and serving.
Pro baker’s tips for perfect cornbread
Mix gently! To get a super tender and light cornbread, do not over-mix your batter. Fold the dry and wet ingredients together very lightly with a spatula, and stop mixing when it’s almost combined. A few lumps and flour streaks is fine!
Use an unfed sourdough starter. We’re not using the sourdough starter to make our bread rise this time, we’re just taking advantage of its flavor and its ability to make baked goods super tender. Personally, I love an old, hasn’t-been-fed-for-weeks sourdough discard, because that tang is gold!
Use full-fat dairy products. Whether you’re using sour cream, Greek yogurt, or buttermilk for this recipe, please make it full-fat! The fat is so important for lending moisture to the cornbread. It will make your bread so tender and soft and lovely.
Take it out of the oven as soon as it’s ready. When the edges are golden and the top springs back in the middle, she’s done! Try not to over-bake your cornbread, as it will start to dry out quickly if it goes too long in the oven. If in doubt, use a digital thermometer – the internal temperature should be right around 200° F.
If baking in a cast iron pan: Here’s a little trick I like to do when I make this cornbread in a cast iron pan. I melt the butter and honey in the cast iron before adding them to the other wet ingredients. Now your pan is warmed up and lightly lined with honey butter. Delicious!
Variations
Pan size: For this recipe, you can use a round 8-inch cake pan, a square 8×8-inch pan, or an 8-inch cast iron pan. You can also double the recipe and bake it in a 13×9-inch pan.
Brush it with butter: Sometimes, I brush a tablespoon or two of salted butter on top of the cornbread as soon as it comes out of the oven. It melts and seeps into the top, and makes it even more delicious. You can also brush it with honey butter.
Take the flavor up a notch: Feel free to fold in chopped pickled jalapeños and shredded cheddar, or corn kernels, or green chilis, or roasted poblano peppers, or minced chives, or anything else you want!
Serving & storing cornbread
Cornbread can dry out over time, so make sure you keep it tightly wrapped after it cools down. (Although, I’ve noticed this sourdough version holds its moisture for longer than typical cornbread!) You can store it at room temperature for 3-4 days.
Sourdough discard cornbread is incredibly versatile. It’s delicious alongside cozy meals or simply enjoyed warm with a little butter. Serve it with any meal that has Southwestern, Tex-Mex or Southern flavors.
Here are some of my favorite ways to serve it:
With cozy soups & stews
- Chili (classic pairing!)
- Corn chowder
- Potato soup
- White bean or black bean soup
- Beef stew
- Chicken tortilla soup
As a side for comfort food
- Pulled pork or brisket
- Roast chicken
- Grilled sausages
- Smoked ribs
- With other classic Southern sides like baked beans, collard greens, mac and cheese
Sweet & simple
- Warm with salted butter & honey
- Drizzled with maple syrup
- Spread with fruit jam or preserves
- Topped with whipped honey butter
For breakfast
It’s great warmed or toasted, served with eggs, bacon or chorizo, and avocado.
Turn it into something new
If you end up with leftover cornbread, cut it into cubes for cornbread stuffing, toast and crumble pieces into salads for a crunchy topping, or use it to make cornbread croutons.Yes, that is a big list. I told you cornbread is one of my favorite savory bakes!
If you make this Sourdough Discard Cornbread, please leave a comment & star rating. It helps other readers and means a lot to me. Thank you!
Sourdough Discard Cornbread
Equipment
- 8-inch pan round or square
Ingredients
- 1 cup all purpose flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup full-fat sour cream, or plain yogurt
- ¼ cup water or milk
- 2 ounces (4 tablespoons) unsalted butter, melted
- ¼ cup honey
- ½ cup sourdough discard
- 1 egg
Instructions
- Prep: Preheat oven to 350° F. Butter the bottom and sides of an 8-inch pan.
- Melt the butter: Melt 2 oz butter on low heat, then remove from heat and add the ¼ cup honey, whisking to combine and allowing the honey to melt a bit.
- Combine with wet ingredients: Mix ½ cup sour cream with ¼ cup water or milk, whisking until thoroughly combined. Whisk in the melted butter and honey, then add ½ cup sourdough discard and egg. Mix together well.
- Combine dry ingredients: In a medium bowl, whisk together 1 cup flour, ¾ cup cornmeal, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Fold it all together: Pour wet ingredients into dry ingredients, then fold everything together gently with a spatula, just until almost combined. You don’t want to over-mix!
- Bake: Pour batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until golden around the edges and the center springs back when touched (internal temperature should be about 200° F). Allow to cool at least 15 minutes before serving.
Did you try this recipe?
Be sure to leave a comment below!
