Description
This Jalapeño Popper Sourdough Discard Cornbread is everything you love about jalapeño popperscheesy, spicy, creamy baked into a golden, tender skillet cornbread that’s anything but boring! A cozy, craveable way to use up that extra sourdough discard.
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
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or a 10-inch cast-iron skillet and set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sourdough discard, eggs, milk, and melted butter until well combined.
- Pour wet ingredients into the dry and stir just until combined—don’t overmix.
- Gently fold in the shredded cheddar, cubed cream cheese, and chopped jalapeños.
- Pour the batter into the prepared dish or skillet. Top with extra jalapeño slices if desired.
- Bake for 25–30 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing. Serve warm with honey, butter, or alongside your favorite chili!
Notes
-
For a milder version, remove all seeds and ribs from the jalapeños—or swap them for canned green chiles.
-
Use buttermilk for extra tang and tenderness.
-
Try pepper jack or Colby for a twist on the cheese blend.
-
This cornbread freezes beautifully—wrap individual slices for easy reheating!
Keywords: jalapeño popper sourdough discard cornbread, sourdough discard cornbread, spicy sourdough cornbread, jalapeño cheddar cornbread