Print

Sourdough Discard Honey Cornbread

A close-up of a golden-brown loaf of sourdough cornbread, showing its moist, yellow crumb texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for moist, tangy cornbread using sourdough discard, sweetened lightly with honey.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup buttermilk
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1/4 cup honey

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour an 8×8 inch baking pan or line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, buttermilk, melted butter, egg, and honey until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan or divide evenly among muffin cups.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. For muffins, baking time may be closer to 18 minutes.
  7. Let the cornbread cool in the pan for 10 minutes before slicing or removing from the tin.

Notes

  • For a richer flavor, substitute 1/4 cup of the buttermilk with sour cream.
  • If you prefer a less sweet cornbread, reduce the granulated sugar to 2 tablespoons.
  • Brush the top with melted garlic butter immediately after removing it from the oven for a savory finish.

Nutrition

Find it online: https://savorandpin.com/sourdough-cornbread-recipe-moist-tangy/