The BEST Sourdough Discard Cornbread (Moist & Tangy Recipe)

If you’re a sourdough baker, you’re familiar with the daily ritual and the one inevitable byproduct: the discard. Jar after jar of it can pile up in the fridge, leaving you wondering, “Is there a delicious way to use this up instead of just tossing it out?” The answer is a resounding YES, and it comes in the form of this incredible skillet cornbread.

This is no ordinary cornbread. This Sourdough Discard Cornbread recipe transforms that tangy, bubbly discard into a baking masterpiece. It creates a cornbread with a supremely moist, tender crumb, a subtle sourdough tang that beautifully balances the sweetness, and an irresistibly crispy, golden-brown crust, thanks to the cast iron skillet. It’s the ultimate way to reduce kitchen waste while upgrading a classic comfort food into something truly special.

Ingredients

This recipe uses precise gram measurements for baking accuracy, but we’ve included cup measurements for convenience. Using softened butter and room temperature ingredients will give you the best results.

Ingredient	Amount/Quantity
Salted Butter, softened	113 grams (½ cup)
Granulated Sugar	220 grams (1 cup + 1 tsp)
Large Eggs	2
White or Yellow Cornmeal	175 grams (1 ⅓ cup)
All-Purpose Flour, sifted	140 grams (1 cup)
Baking Powder	5 grams (1 teaspoon)
Whole Milk	240 grams (1 cup)
Sourdough Discard	280 grams (1 cup + 3 Tbsp)

Timing

This is a wonderfully quick and rewarding recipe that’s perfect for a weeknight dinner side or a weekend baking project.

• Preparation Time: 15 minutes
• Cooking Time: 30-35 minutes
• Cooling Time: 10 minutes
• Total Time: Approximately 1 hour

Step-by-Step Instructions

Follow these steps to bake a perfect skillet of sourdough cornbread with a crunchy crust and a soft, tender center.

Step 1: Preheat Your Oven and Skillet

Before you begin mixing, place your 9- or 10-inch cast iron skillet into the cold oven. Now, preheat the oven to 375°F (190°C).

• Actionable Tip: Preheating the skillet along with the oven is the number one secret to achieving a super crispy, non-stick crust. The hot pan will instantly start cooking the batter when you pour it in.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Cream them together on medium speed for about 2-3 minutes, until the mixture is light, pale, and fluffy.

• Actionable Tip: Scrape down the sides and bottom of the bowl with a spatula halfway through mixing. This ensures all the butter and sugar are evenly incorporated, which is the foundation for a consistent, tender crumb.

Step 3: Add Eggs and Cornmeal

Add the eggs to the creamed mixture one at a time, mixing well after each addition. Continue to beat on medium speed for another 3 minutes until the mixture is very light and a pale yellow color. Then, mix in the cornmeal until it’s thoroughly combined.

• Actionable Tip: Taking the time to beat the eggs properly incorporates air into the batter, which acts as a natural leavener and contributes to a lighter, less dense cornbread.

Step 4: Combine Wet and Dry Ingredients

In a separate medium bowl, sift the all-purpose flour and baking powder together. In a liquid measuring cup, whisk the milk and sourdough discard until combined. Add about a third of the dry ingredients to the main mixing bowl, followed by half of the wet ingredients. Repeat this process, ending with the last of the dry ingredients. Mix only until just incorporated.

• Actionable Tip: Be very careful not to overmix! This is crucial for a tender crumb. Stop the mixer as soon as the last streaks of flour disappear. A few lumps are perfectly okay.

Step 5: Pour Batter and Bake

Using sturdy oven mitts, carefully remove the hot skillet from the oven. Pour the cornbread batter directly into the hot skillet—it should sizzle! Place the skillet back in the oven and bake for 30-35 minutes.

• Actionable Tip: The cornbread is done when a toothpick inserted into the center comes out with a few moist crumbs attached. If it comes out completely clean, it may be slightly over-baked.

Step 6: Cool and Serve

Once baked, remove the skillet from the oven and place it on a wire rack to cool for at least 10 minutes. This allows the cornbread to set, making it easier to slice. Serve warm with a generous pat of butter and a drizzle of honey.

• Actionable Tip: While tempting to dig in right away, the 10-minute rest is vital. It prevents the cornbread from crumbling when you cut into it, ensuring perfect, beautiful slices.

Nutritional Information

This is an estimate for one slice, assuming the cornbread is cut into 8 servings. Please note these values are approximate.

• Calories: 390 kcal
• Protein: 7 g
• Carbohydrates: 55 g
• Fat: 16 g
• Saturated Fat: 9 g
• Sugar: 28 g

Healthier Alternatives

This recipe is a delightful treat, but you can make a few tweaks for a healthier profile.

• Reduce Sugar: You can easily reduce the sugar by a quarter (to about 165g) for a more savory, traditional cornbread without drastically affecting the texture.
• Add Whole Grains: Replace half of the all-purpose flour with whole wheat flour or use a stone-ground whole grain cornmeal for added fiber and a nuttier flavor.
• Butter Substitute: For a different fat profile, you can swap the butter with an equal amount of neutral oil like avocado oil, or replace half the butter with full-fat Greek yogurt for added protein and moisture.

Serving Suggestions

This sourdough cornbread is incredibly versatile and feels right at home on any dinner table.

• The Classic Way: Serve a warm slice slathered with salted butter and a drizzle of honey or maple syrup. It’s simple, classic perfection.
• Hearty Meal Companion: This cornbread is the perfect partner for a bowl of spicy chili, a hearty beef stew, or a plate of smoky BBQ pulled pork. Use it to sop up every last delicious drop.
• Holiday Side Dish: Elevate your Thanksgiving or holiday spread. This cornbread is a fantastic and unique alternative to standard dinner rolls.

Common Mistakes to Avoid

For foolproof cornbread, steer clear of these common mistakes.

• Overmixing the Batter: This is the most common pitfall and is explicitly warned against in the recipe. Solution: Mix just until the flour disappears. A lumpy batter is a good batter when it comes to quick breads like cornbread.
• Using a Cold Skillet: Pouring the batter into a cold pan will rob you of that signature crispy crust. Solution: Always preheat your cast iron skillet with the oven.
• Using Cold Ingredients: Cold milk, eggs, or discard won’t incorporate as smoothly into the creamed butter. Solution: Let your refrigerated ingredients sit on the counter for about 30 minutes to come to room temperature before you start.

Storing Tips

Leftover cornbread is a wonderful treat! Here’s how to store it properly.

• Countertop: Once the cornbread has cooled completely, you can slice it and store it in an airtight container at room temperature for up to 4 days.
• Freezer: This cornbread freezes exceptionally well! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag. They can be stored in the freezer for up to 3 months.
• Thawing: When you’re ready to enjoy a slice, simply let it thaw on the counter until it reaches room temperature. You can even gently warm it in the oven or microwave.

Conclusion

This Sourdough Discard Cornbread recipe is a true testament to the magic of sourdough baking. It’s a brilliant and delicious way to ensure no discard goes to waste, turning a simple byproduct into a flavorful, moist, and satisfying side dish that will have everyone asking for the recipe. It’s proof that sustainable baking can also be incredibly delicious.

We’d love to hear how you put your sourdough discard to use! If you try this recipe, please leave a comment and a rating below. Your feedback helps other bakers, and we can’t wait to see your results! For more creative ways to use your sourdough starter, don’t forget to subscribe.

FAQs

Q1. Can I use an active sourdough starter instead of discard?

Yes, you can substitute an active, bubbly starter for the discard. However, the recipe notes that the discard provides a more pronounced, tangy sourdough flavor, which is one of the highlights of this cornbread. An active starter will result in a milder flavor.

Q2. Can I make these into cornbread muffins?

Absolutely! This recipe works perfectly for muffins. Simply line a muffin tin with paper cups and fill them with the batter. Reduce the baking time to 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Q3. What if I don’t have a cast iron skillet?

No problem! You can use a greased 8×8 or 9×9 inch square baking dish instead. You won’t be able to preheat the dish in the same way, so the crust and edges will be softer, but the cornbread itself will still be wonderfully moist and delicious.

Q4. Is sourdough discard the same as an unfed starter?

Yes, essentially. Sourdough discard is the portion of your starter that you remove before feeding it. It’s an “unfed” starter that is past its peak activity, which is what gives it a more sour, tangy flavor profile that works so well in recipes like this one.

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