Sourdough Discard Cornbread
The most tender and delicious cornbread you'll ever make, with melted butter, honey, sour cream, and sourdough discard providing flavor and moisture to this versatile side dish.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: cornbread, easy, quick bread, sourdough discard
Servings: 12 servings
Author: Karie Kirkpatrick
- 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
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.