Sourdough Cornbread from Discard

Drizzling honey over a slice of sourdough starter cornbread.

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Sourdough Cornbread from Discard

This sourdough discard cornbread is a twist on my buttery cornbread recipe, with the added tang and depth of sourdough. It’s tender, flavorful, and easy to make in a skillet or baking dish. There’s an optional overnight ferment, so don’t be surprised if the ingredient order looks a little different than usual.

Prep Time15

Cook Time25

Total Time40

Course: Breads, Breakfast, Side Dish

Cuisine: American

Keyword: sourdough cornbread, sourdough discard cornbread

Servings: servings

Author: Dahn Boquist

Ingredients

1¼ cups cornmeal fine to medium ground; 195 grams
1 cup all-purpose flour 120 grams
2 tablespoons granulated sugar optional
1 cup whole milk room temperature (227 grams)
½ cup sour cream room temperature (113 grams)
½ cup sourdough discard about 120 grams, room temperature
8 tablespoons butter melted (113 grams)
2 large eggs room temperature
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt

Instructions

Grease a 10-inch cast-iron skillet or a 9×9-inch square baking dish.
In a medium bowl, whisk together the cornmeal, flour, and optional sugar.
In a separate large bowl, whisk together the milk, sour cream, and sourdough discard until well combined.
Stir in the cornmeal-flour mixture. Cover the bowl and let it rest in the fridge for 8 to 12 hours if you want an overnight ferment. If you prefer to bake right away, skip the resting time and move on.
When you’re ready to bake, preheat the oven to 400°F.
In a small bowl, whisk the melted butter, eggs, baking powder, baking soda, and salt together until well combined. Pour the mixture into the batter and gently fold it in until just incorporated. It’s fine if the batter looks a little lumpy.
If you’d like to add cheese, jalapeños, corn kernels, or other mix-ins, fold them in now (see notes).
Pour the batter into the prepared skillet or dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Pan Size: Fits a 10-inch cast iron skillet or a 9×9-inch baking dish. Using an 8×8-inch pan? You’ll have enough extra batter for 3 to 4 muffins.

Muffin Option: Scoop batter into a greased or lined standard muffin tin and bake at 400°F for 18–22 minutes, or until a toothpick comes out clean.

Mix-In Ideas: Fold in up to 1¼ cups of extras like corn kernels, jalapeños, shredded cheese, olives, or chopped sun-dried tomatoes. You can also swap the butter for browned butter.

Why the Ingredient Order Might Seem Backwards: The flour and cornmeal are mixed with the sourdough discard up front, and the leavening is held back to allow for an optional ferment. The eggs and butter are added later. They aren’t needed for the ferment and help the leavening mix in more evenly before baking.

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