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Easy Sourdough Discard Honey Cornbread

Close-up of a square slice of moist sourdough cornbread drizzled generously with honey or syrup.
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Make moist, tangy cornbread using your sourdough discard. This easy recipe delivers sweet and savory flavor perfect for any meal.

Ingredients

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  • 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
  • 2 tablespoons honey
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and lightly 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.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and honey until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the 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 slightly shorter, around 18-20 minutes.
  7. Immediately after removing the cornbread from the oven, brush the top evenly with the melted butter.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • This recipe works well with sourdough discard, helping you reduce food waste.
  • For a savory sourdough cornbread, reduce the sugar to 2 tablespoons or omit it entirely.
  • If you prefer muffins, this recipe yields about 12 standard-sized sourdough cornbread muffins.

Nutrition

Find it online: https://cookingbyjade.com/sourdough-cornbread-recipe-easy-moist/