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Moist Sourdough Discard Honey Cornbread

A close-up of a golden slice of sourdough cornbread topped with melting butter on a white plate.
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Make this easy sourdough cornbread using your discard. It results in a moist, sweet loaf with a slight tang, perfect for serving with chili or barbecue.

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 unfed sourdough discard (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 flour an 8×8 inch baking pan.
  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 baking pan and spread evenly.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  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.

Notes

  • This recipe works well for reducing food waste from your sourdough starter.
  • For a savory version, reduce the sugar to 1 tablespoon and add 1/2 cup shredded cheddar cheese and 1 diced jalapeño to the batter.
  • If you are planning meals for the week, this cornbread pairs well with meal planning for comfort food sides.

Nutrition

Find it online: https://cutcooktaste.com/sourdough-cornbread-recipe-moist-honey/