Description
Moist, buttery, tangy—this sourdough discard cornbread is a cast iron classic, perfect for chili night, BBQs, or straight from the skillet.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sourdough discard (unfed)
2 eggs
1 cup buttermilk (or milk + 1 tbsp vinegar)
1/4 cup honey or sugar
1/4 cup melted butter (plus 1 tbsp for the skillet)
Instructions
1. Preheat oven to 425°F (220°C). Place a cast iron skillet in the oven while it heats.
2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, mix sourdough discard, eggs, buttermilk, honey, and melted butter.
4. Combine wet and dry ingredients. Stir just until mixed—do not overmix.
5. Carefully remove the hot skillet and add 1 tbsp butter. Swirl to coat.
6. Pour in the batter and smooth the top.
7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
8. Let cool slightly, then slice and serve warm.
Notes
You can use discard that’s a few days old as long as it smells fresh.
Add-ins like cheddar, jalapeños, or corn kernels are delicious variations.
To make it dairy-free, swap buttermilk with plant milk + vinegar and use oil instead of butter.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sourdough discard cornbread, skillet cornbread, sourdough starter, discard recipe, sourdough baking