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Golden freshly baked sourdough cornbread in a baking pan
Brianna D Hughes

Sweet Sourdough Discard Cornbread

This easy sourdough discard cornbread is moist, tender, and lightly sweet with a hint of sourdough tang. Made with simple pantry staples, it's ready in about 30 minutes and pairs perfectly with soup, chili, and beans. Customize the sweetness to your liking or add corn, jalapeños, or cheddar cheese for a delicious twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 Sliced
Course: Side Dish
Cuisine: American
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter melted
  • 1/3 cup milk
  • 2 TBSP oil
  • 1/3 cup honey
  • 1/2 cup sourdough discard
  • 2 Eggs
  • 1/3 cup Flour
  • 1 cup yellow cornmeal
  • 1/2 cup Granulated Sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp sugar for topping

Method
 

  1. Preheat the oven to 350°F. Grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a large microwave-safe bowl, melt the butter. Whisk in the milk, oil, and honey until smooth.
  3. Add the eggs, granulated sugar, and sourdough discard. Whisk until well combined and the mixture is smooth.
  4. Stir in the flour, cornmeal, baking powder, and salt until just combined. Scrape the sides and bottom of the bowl to ensure no dry ingredients remain.
  5. Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining 1½ teaspoons of sugar over the top.
  6. Bake for 22–26 minutes in a 9x9-inch pan, or 27–32 minutes in an 8x8-inch pan, until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  7. Let the cornbread cool for at least 10 minutes before slicing and serving warm.

Notes

Note: You can use a 9x9 baking dish and adjust the cook times to 22-26 minutes. 
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