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A golden-brown Sourdough Discard Cornbread sits in a metal baking pan on a white marble surface, with a blue floral napkin partially underneath. The cornbread's top is slightly cracked, hinting at its tender crumb beneath.
5 from 1 vote

Rustic Sourdough Discard Cornbread

This rustic sourdough discard cornbread is soft, lightly sweet, and made with simple pantry ingredients. The sourdough discard adds moisture and depth without any sour flavor, making this an easy, comforting side for soups, stews, and everyday meals.
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Bread, comfort food, quick bread, Side Dish
Cuisine: American, farmhouse, rustic
Keyword: cornbread with sourdough discard, easy cornbread recipe, farmhouse cornbread, rustic cornbread, sourdough discard cornbread
Servings: 9 slices

Equipment

  • 8x8-inch baking pan
  • Large mixing bowl
  • Measuring Cups
  • Measuring spoons
  • Whisk or wooden spoon
  • Rubber spatula
  • Wire cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • ¾ cup granulated sugar
  • ½ cup butter melted
  • 2 large eggs
  • ½ cup sourdough discard
  • 1¼ cups whole milk

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 400°F with the rack in the middle. Grease an 8×8-inch baking pan and set aside.
  2. Mix the dry ingredients: In a large bowl, stir together the flour, cornmeal, baking powder, salt, and sugar until evenly combined.
  3. Add the wet ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the melted butter, sourdough discard, and milk. Mix just until combined.
  4. Bake the cornbread: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
  5. Cool and serve: Let the cornbread cool for about 5 minutes before slicing. Serve warm with butter and honey.

Notes

  • Do not overmix the batter to keep the cornbread soft and tender.
  • Let melted butter cool slightly before adding to avoid scrambling the eggs.
  • Thicker sourdough discard may require an extra splash of milk.