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Golden, buttery, and ready in just 25 minutes, this Sourdough Discard Cornbread is the perfect skillet side dish for any meal. 🍯✨
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If you have ever wondered what to do with sourdough discard, this sourdough cornbread is the perfect answer. A sourdough cornbread recipe combines the tangy flavor of starter with the buttery, golden goodness of classic cornbread.
This recipe is quick, easy, and a great way to use up extra starter without waste. Whether you call it sourdough discard corn bread or simply your new favorite skillet side, this is a must-try recipe.
⭐ Why You’ll Love This Recipe
- A sourdough discard cornbread recipe adds tangy flavor and moisture you do not get in regular cornbread.
- Ready in just 25 minutes, making it perfect for weeknight dinners or holiday meals.
- A practical way to use up sourdough discard while creating a family favorite.
- Crispy edges and soft, tender inside – everything you want in a sourdough cornbread.
🛒 Ingredients & Substitutions
- all-purpose flour – substitute with whole wheat flour for nuttier flavor, bread flour for chewier texture, gluten-free all-purpose blend, or self-rising flour (reduce baking powder and salt)
- yellow cornmeal
- baking powder
- salt
- granulated sugar – substitute with brown sugar for a richer flavor
- salted butter – substitute with unsalted butter and a pinch of extra salt
- eggs
- milk – substitute with buttermilk for extra tang
- sourdough discard starter
✨ Variations
- Add-ins: Stir in shredded cheddar cheese, Monterey Jack, or chopped green chilies or jalapeños for a spicy twist.
- Sweet version: Drizzle honey or maple syrup over slices of sourdough cornbread.
- Herb flavor: Add chopped green onions or a pinch of rosemary for savory sourdough discard corn bread.
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🔥 Tips
- Always preheat your cast-iron skillet before adding the batter for perfectly crisp edges.
- Do not add butter while preheating the skillet, or it may burn. Melt it right before adding the batter.
- Do not overmix the batter to avoid tough cornbread.
- If you are still wondering what to do with sourdough discard, this recipe is one of the simplest and tastiest answers.
❓ FAQs
Yes, you can use a 9×9 baking dish. The baking time may be slightly longer.
It has a mild sweetness from the sugar, but balances well with the tang of the sourdough discard.
Yes, double all the ingredients and bake in a 9×13 pan. Increase bake time by 5-10 minutes, checking with a toothpick for doneness.
Yes, portion the batter into muffin tins and bake at 400°F for 12-14 minutes.
It pairs perfectly with chili, soups, BBQ, or as a side to Southern-inspired meals.
🍽️ Other Recipes You May Enjoy
Sourdough Discard Cornbread
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Equipment
- 10-inch cast iron skillet (or 9×9 baking dish)
- mixing bowl (large and medium)
- rubber spatula
Ingredients
- ½ cup salted butter, (1 stick) melted
- ⅓ cup granulated sugar
- 2 large eggs
- ¾ cup sourdough discard starter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup milk
- 2 tablespoons salted butter
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk together ½ cup melted butter and granulated sugar until combined.
- Add the eggs and mix well. Stir in the sourdough discard until fully incorporated. Set aside.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add half of the flour mixture to the wet ingredients and stir until combined.
- Mix in the milk, then add the remaining flour mixture. Stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and let it melt completely.
- Pour the batter into the skillet, spreading evenly.
- Bake for 15-17 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool for 2-3 minutes before slicing. Serve warm with butter and honey, if desired.
Notes
🥡 STORAGE
- Store at room temperature for up to 2 days in an airtight container.
- Store in the refrigerator for up to 1 week.
♨️ REHEATING
- Air fryer: 300°F for 4-5 minutes.
- Oven: 325°F for 8-10 minutes wrapped in foil.
- Microwave: 20-30 seconds per piece.
- Skillet: Heat on low with a little butter until warmed through.
❄️ FREEZING
- Wrap cooled cornbread tightly in plastic wrap and foil, or store in freezer bags for up to 3 months.
- Thaw at room temperature before reheating.
💡 TIPS FOR BEST RESULTS
- Preheating the skillet helps create crispy edges.
- Do not preheat with butter in the pan – it may burn and create a bitter flavor.
- Do not overmix the batter, or the cornbread can turn tough.
- Add-ins like chopped jalapeños or green chilies, shredded cheese, herbs, or red pepper flakes give extra flavor.
🍳 ALTERNATE COOKING METHODS
- Baking dish: Use a 9×9 dish and bake 18-20 minutes.
- Muffins: Divide into muffin tins and bake at 400°F for 12-14 minutes.
- Air fryer: Pour batter into a parchment-lined 8-inch pan and cook at 350°F for 15-18 minutes.
♻️ LEFTOVERS
- Crumble leftover cornbread into chili or soups.
- Use as a base for cornbread stuffing.
- Toast slices and top with butter and jam for breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
