Recipes
Sourdough Discard Cornbread: Moist, Tangy, One Bowl
Discard gives cornbread extra moisture and a subtle tang that pairs perfectly with chili and soup. Ready in 30 minutes.
Sourdough discard cornbread is moist, tender, and lightly tangy — the discard adds richness and pairs beautifully with chili, soup, and barbecue. It's a one-bowl, 30-minute recipe with no fermentation, ideal for a cast-iron skillet.
Recipe (9-inch skillet or 8x8 pan)
- 150g cornmeal
- 150g all-purpose flour
- 50g sugar (optional; reduce for savory)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 200g sourdough discard
- 2 eggs
- 200g milk or buttermilk
- 60g melted butter
Method
- Heat oven to 400°F. Put a greased cast-iron skillet in to preheat.
- Whisk dry ingredients.
- Whisk discard, eggs, milk, and butter; stir into dry until just combined.
- Pour into the hot skillet (it should sizzle — this makes a crisp crust).
- Bake 22–28 minutes until golden and set. Cool 10 minutes.
The crisp-crust trick
Preheating the skillet with a little butter or oil gives cornbread its signature crackly, golden bottom and edges. Pour cold batter into a hot pan.
Add-ins
| Style | Add |
|---|---|
| Tex-Mex | Corn kernels, jalapeño, cheddar |
| Honey butter | Drizzle honey on the warm bread |
| Savory | Crumbled bacon + scallion |
| Spicy | Diced green chiles + pepper jack |
Frequently asked questions
Sweet or savory cornbread?
Northern style is sweeter; Southern is savory with less sugar. Adjust the sugar to your preference.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend in place of the all-purpose; texture stays good.
Why is my cornbread dry?
Overbaking is the usual cause. Pull it as soon as a toothpick comes out clean and don't skip the buttermilk option.
Cornbread is a great discard outlet, especially in soup season. SourdoughAI helps you plan discard recipes around your feeding schedule.