Sourdough Cornbread

This is a simple, easy, and delicious cornbread recipe. The sourdough discard adds some moisture, which helps the cornbread stay soft. It is not dry and crumbly. It can be baked in an 8x8-inch baking dish or as muffins in a muffin tin. My family loves this cornbread with chili or as a snack with butter and honey.

Sourdough Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup buttermilk
• 1 cup all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• ¼ cup butter, melted
• ½ cup sourdough discard

Instructions

1. Preheat oven to 350°F.
2. In a small bowl, combine cornmeal and buttermilk. Let sit for at least 15 minutes.
3. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
4. Add the cornmeal mixture to the flour mixture, followed by eggs, melted butter, and sourdough discard.
5. Stir until well combined.
6. Pour batter into a greased 8×8-inch pan or divide into a greased or lined muffin tin.
7. Bake for 25–30 minutes (8×8 pan) or 15–20 minutes (muffins).
8. Serve warm.