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Moist Sourdough Discard Cornbread with Honey Butter Glaze

A close-up of a square slice of yellow sourdough cornbread drizzled with honey on a white plate.
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Make this easy sourdough discard cornbread for a moist, slightly tangy side dish perfect for chili, soup, or holiday meals. We explain the simple steps for a comforting, flavorful result.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup sourdough discard (unfed, room temperature)
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup vegetable oil
  • 1 large egg
  • For Honey Butter Glaze: 4 tablespoons unsalted butter, softened, 2 tablespoons honey

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin with liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This mixes the dry components evenly.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes the cornbread tough.
  5. Pour the batter into your prepared pan or muffin tins.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the glaze: In a small bowl, mix the softened butter and honey until smooth.
  8. Remove the cornbread from the oven. While it is still hot, spread the honey butter glaze evenly over the top.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • Using unfed sourdough discard provides the necessary tang and moisture without requiring you to feed your starter.
  • For a savory side dish, reduce the sugar to 2 tablespoons and add 1/2 teaspoon of black pepper.
  • This recipe works well for sourdough cornbread muffins; bake for 15-18 minutes.

Nutrition

Find it online: https://tastethisplate.com/sourdough-cornbread-moist-discard-recipe/