Description
A spicy, cheesy, tangy cornbread using your sourdough discard, perfect for brunch, chili nights, or cozy snacks.
Ingredients
1 cup sourdough discard
1 cup cornmeal
1 cup all-purpose flour
2 eggs
1 cup milk
1/4 cup melted butter
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup shredded cheddar cheese
4 oz cream cheese, cubed
2–3 jalapeños, sliced
Instructions
1. Preheat oven to 375°F and grease a cast iron skillet or baking dish.
2. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix eggs, milk, melted butter, and sourdough discard until combined.
4. Pour wet ingredients into dry and mix gently.
5. Fold in cheddar cheese and jalapeño slices, reserving a few for topping.
6. Pour batter into skillet, top with cream cheese cubes and remaining jalapeños.
7. Bake for 25-30 minutes until golden and a toothpick comes out clean.
8. Cool slightly before slicing and serving.
Notes
Adjust jalapeño seeds for desired heat.
Use pepper jack cheese for extra spice.
Store leftovers in fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: sourdough discard, jalapeño popper, cornbread, easy