Jalapeño Popper Sourdough Discard Cornbread

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Thank you so much for stopping by today—I’m thrilled to share a recipe that’s been heating up my kitchen in all the best ways. If you’ve got extra sourdough discard and a craving for something cozy with a spicy twist, this Jalapeño Popper Sourdough Discard Cornbread might just be your new favorite side dish. Packed with sharp cheddar, creamy bits of cream cheese, and the perfect kick from fresh jalapeños, this isn’t your average cornbread. It’s indulgent, comforting, and just a little bit rebellious.

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What Is Jalapeño Popper Sourdough Discard Cornbread?

This flavorful bake is a spin on classic cornbread with a few exciting upgrades. We’re taking the savory comfort of traditional cornbread and marrying it with the creamy, spicy magic of jalapeño poppers. Oh—and we’re putting that sourdough discard to delicious use, giving this bread a tender, moist texture and a subtle tang that’s completely irresistible.

Why You’ll Love This Cornbread

I promised you versatile, and here’s proof! This cornbread works just as beautifully as a standalone snack as it does on the side of a hearty chili or pulled pork sandwich. Here are a few more reasons to fall in love with it:

• Reduces food waste by using up your sourdough discard
• Bold flavor from cheese, jalapeños, and a gentle tang from the discard
• Golden, crispy crust when baked in cast iron
• Freezer-friendly and easy to reheat
• Perfect balance of creamy, spicy, and savory

What Does It Taste Like?

This cornbread is anything but boring! Imagine a rich, cheesy bite that melts in your mouth—soft and custardy in the middle thanks to the cream cheese cubes, but with a crisp golden edge. The jalapeños bring a warm heat that lingers, without overpowering. And that slight sourdough tang? It ties everything together with an extra layer of flavor that’ll have everyone reaching for seconds.

Benefits of This Recipe

• Makes use of your sourdough starter discard, cutting down kitchen waste
• Comes together in under an hour
• Customizable heat level to suit your spice preference
• A creative way to breathe new life into traditional cornbread
• Great make-ahead option for cookouts, potlucks, or cozy nights in

Ingredients

Dry Ingredients

• 1 cup cornmeal (medium grind)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt

Wet Ingredients

• 1 cup sourdough discard (unfed)
• 2 large eggs
• ½ cup milk or buttermilk
• ⅓ cup melted butter or neutral oil

Flavor Mix-Ins

• 1 cup shredded sharp cheddar cheese
• ½ cup cream cheese, cubed
• 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
• Optional: extra jalapeño slices for garnish

Tools You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• 8×8-inch baking dish or 10-inch cast-iron skillet
• Measuring cups and spoons

Ingredient Swaps and Additions

This recipe is highly forgiving and easy to tweak based on what you’ve got on hand:

• Swap the milk for buttermilk or a dairy-free option like almond milk
• Use pepper jack instead of cheddar for even more heat
• Add crumbled bacon for a smoky, savory upgrade
• Fold in scallions or corn kernels for texture and extra flavor

How to Make Jalapeño Popper Sourdough Discard Cornbread

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Grease your baking dish or skillet and set aside.
2. Mix the dry ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk together sourdough discard, eggs, milk, and melted butter until smooth.
4. Make the batter: Pour the wet mixture into the dry and stir gently until just combined. Avoid overmixing—it’s okay if it’s a bit lumpy.
5. Fold in the cheese, cream cheese, and jalapeños: Gently stir until the mix-ins are evenly distributed throughout the batter.
6. Pour and bake: Transfer the batter to your greased pan or skillet. Garnish with additional jalapeño slices if using. Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the cornbread rest for about 10 minutes before slicing. Serve warm for the best flavor and texture.

What to Serve With Jalapeño Cornbread

This cornbread pairs beautifully with:

• A bowl of hearty chili (beef, turkey, or veggie!)
• Pulled pork sandwiches or BBQ chicken
• Black bean soup or tortilla soup
• A drizzle of honey or a pat of butter for a sweet contrast

Tips for the Best Jalapeño Popper Cornbread

• Don’t skip greasing your pan—this helps get that irresistible crispy crust.
• Taste your jalapeños first—some can be surprisingly mild or very hot.
• Use room temperature eggs and discard for a smoother batter.
• Avoid overbaking to keep the cornbread moist and tender inside.

Storage Instructions

• Room temperature: Store leftovers in an airtight container for up to 2 days.
• Refrigerator: Will keep up to 5 days. Reheat in the oven or microwave.
• Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw and warm before serving.

Frequently Asked Questions

Can I make this without sourdough discard?

Yes, you can replace the discard with ½ cup of plain Greek yogurt or buttermilk to maintain the moisture and slight tang.

How spicy is this?

It depends on your jalapeños. Removing the seeds will dial back the heat significantly. For a milder version, you could also use canned green chiles.

Can I make this in muffin form?

Absolutely! Divide the batter into a muffin tin and reduce the baking time to about 15–18 minutes.

What’s the best cheese to use?

Sharp cheddar is classic, but feel free to use Monterey Jack, Colby, or even a smoky gouda.

Wrapping It Up

This Jalapeño Popper Sourdough Discard Cornbread is everything I love about baking: practical, flavorful, and just a little indulgent. Whether you’re trying to use up discard or simply want to impress at your next dinner party, this golden, cheesy, spicy bread will do the trick—and then some.

Looking for more sourdough discard magic? You’ll love these delicious creations too:

• Sourdough Discard Breakfast Pockets – a savory, portable way to start your day
• Lemonade Poppy Seed Sourdough Discard Cookies – bright, zesty, and perfect with tea
• Blueberry Lemon Sourdough Discard Scones – tender and bursting with flavor

Join the Fun!

Tried this recipe? I’d love to see how yours turned out! Leave a review below or tag your photos on Pinterest so I can cheer you on. Your kitchen wins make my day!

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