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Easy Moist Sourdough Discard Cornbread with Honey Glaze

A close-up of a golden slice of moist sourdough cornbread dripping with honey on a white plate.
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Make a moist and fluffy cornbread using your extra sourdough discard. This recipe is simple to prepare and features a light tanginess balanced by a sweet honey glaze.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup fine or medium grind cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted, plus more for the pan
  • 2 large eggs
  • 1/4 cup honey, plus 2 tablespoons for glaze

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan with butter.
  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, and eggs 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 baking pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread cools slightly, combine the 2 tablespoons of honey with 1 tablespoon of melted butter (optional) to create the glaze.
  8. Brush the warm cornbread evenly with the honey glaze before slicing and serving.

Notes

  • For a savory version, reduce the sugar to 1/4 cup and add 1/2 cup shredded cheddar cheese and 1 minced jalapeño to the batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread freezes well once cooled. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://kitchnkudos.com/sourdough-cornbread-recipe/