Description
Moist, savory, and just the right amount of spicy these sourdough discard jalapeño cornbread muffins turn your leftover starter into golden bites of bold comfort.
Ingredients
1 cup cornmeal
¾ cup all-purpose flour
1 tbsp sugar (optional)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sourdough discard (100% hydration)
½ cup buttermilk (or whole milk + 1 tsp vinegar)
1 large egg
¼ cup melted butter or neutral oil
1 jalapeño, diced (seeded for less heat)
½ cup shredded cheddar cheese (optional)
Optional: ¼ cup corn kernels or scallions
Instructions
1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add sourdough discard, buttermilk, egg, and melted butter. Stir to combine.
4. Fold in jalapeños, cheese, and any optional add-ins.
5. Scoop batter evenly into muffin cups.
6. Bake for 16–18 minutes or until golden brown and a toothpick comes out clean.
7. Cool in tin for 5 minutes, then transfer to wire rack. Serve warm.
Notes
Use discard that’s not overly sour (ideally less than 7 days old).
Swap in pickled jalapeños or add a spoonful of honey for a sweet-spicy version.
Store up to 2 days at room temp or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: sourdough discard, cornbread muffins, jalapeño muffins