The Best Sourdough Discard Cornbread: A Buttery, Golden Slice of Comfort

Jessica Kelly
Mar 29, 2025
7 min read

There’s something undeniably romantic about cornbread. And this sourdough discard cornbread is so much more romantic because that’s what happens when something tastes just this good. Maybe it’s the way it crumbles just so when you pull it apart, the scent of butter and vanilla curling through the air, or the way it beckons to be slathered in honey while still warm from the oven.

Cornbread has always felt like home to me. Growing up, my dad had exactly one specialty in the kitchen: cornbread and eggs. If he was cooking, you could be sure that a skillet of golden cornbread would soon be coming out of the oven. He swore by fresh-milled whole wheat flour, and no matter what anyone else thought, he always threw in some. “If you’re gonna eat, you might as well make it count,” he’d say, standing at the stove with a wooden spoon in one hand and some homemade jam in the other.

Cornbread is —well—It’s the kind of recipe that isn’t fussy—it welcomes you in like an old friend, no matter the occasion. Whether served alongside a steaming bowl of soup, crumbled into a Thanksgiving stuffing, or enjoyed all on its own with a pat of butter that melts into golden perfection, cornbread has a way of making any meal feel complete.

But not all cornbread is created equal. Some are too dry, others too crumbly. And don’t even get me started on those overly sweet versions that taste more like cake than bread. No, this cornbread is different. It’s tender yet hearty, lightly sweetened but still deeply savory, and thanks to sourdough discard, it has a subtle tang that elevates the flavor beyond the ordinary.

And the best part? It’s practically foolproof.

Why Sourdough Discard?

If you’re like me, you hate waste. There’s something almost painful about tossing away perfectly good sourdough discard, especially when you’ve nurtured that starter like a beloved pet (and let’s be honest—sometimes it’s easier to remember to feed a starter than it is to remember to feed yourself).

Sourdough discard gives this cornbread an edge—a depth of flavor that you just can’t get from regular cornbread. It adds a slight tanginess that balances out the rich butter and sweetness, creating something so much more than just a side dish.

I’ve made cornbread countless ways over the years, but this is the one I keep coming back to. And now, it’s your turn to fall in love with it.

The Perfect Sourdough Discard Cornbread Recipe

Ingredients

• 230 g (16 tbsp or 2 sticks) unsalted butter (because more butter is always a good idea)

• 4 large eggs

• 140 g (2/3 cup) granulated sugar (increase to 200 g or just under 1 cup if you like it sweeter, but trust me—this version is perfect as is!)

• 2 tsp pure vanilla extract (the secret ingredient that makes this cornbread extra special)

• 200 g (about 1 cup) sourdough discard (because good things should never go to waste!)

• 250 g (2 cups) all-purpose flour (or substitute up to ¼ of the flour with fresh-milled soft white wheat for added depth and nutrition—trust me, it’s worth it!)

• 160 g (1 cup) medium grind cornmeal (Bob’s Red Mill gives the best texture, but any good-quality cornmeal will do)

• 4 tsp baking powder

• 1 tsp baking soda

• 2 tsp fine sea salt

• 240 ml (1 cup) cream or half and half (because richness is key!)

Instructions

Step 1: Preheat & Prepare

Preheat your oven to 375°F (190°C). Grease and line a 9×13-inch pan with parchment paper.

There’s something about preheating an oven that always makes me feel like a real baker. Even if I’m just in leggings and a messy bun, a preheated oven says, “I’m doing something special today.”

Step 2: Melt the Butter

In a small saucepan, melt the butter over low heat. Try not to rush this part—the slower the melt, the richer the flavor. Butter is the heart of this recipe, so let it shine. Once melted, set it aside to cool slightly.

As the butter melts, the kitchen starts to smell warm and nutty. It’s the kind of scent that makes people wander in and say, “What are you making?” with a hopeful glint in their eyes.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and golden. Slowly pour in the melted butter, whisking continuously so everything stays smooth and velvety.

Then, bring in the sourdough discard. Pour it in and mix again. You’ll see the batter transform, taking on a silky richness that promises a soft, tender crumb.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine the flour and cornmeal. Then, sift the baking powder, baking soda, and sea salt directly over the top. Give everything a good mix to make sure the leavening agents are evenly distributed—this is what gives your cornbread that beautiful lift in the oven.

Step 5: Combine Everything

Now comes the best part: bringing it all together.

Working in batches, gently fold the dry ingredients into the wet mixture. Use a wooden spoon to incorporate everything without overmixing—overworked batter leads to tough cornbread, and nobody wants that.

Step 6: Adjust the Batter Consistency

Slowly pour in the cream or half & half, stirring until fully absorbed. The batter should be thick but pourable. To check, dip a spoon into the batter and let it drizzle down—if slow ribbons form, you’re good to go.

If the batter seems too thick (which can happen if your sourdough starter is on the dense side), just add a splash more liquid until it reaches the perfect consistency.

Step 7: Bake

Pour the batter into your prepared 9×13-inch pan, smoothing out the top with a spatula. Then, slide it into the oven and let the magic happen.

Bake for 25-28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

At this point, your kitchen will smell heavenly—but resist the urge to slice into it right away. Good things take time.

Step 8: Cool & Serve

Once baked, let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack.

And then? It’s time to enjoy.

Slice into golden squares of buttery perfection. Serve warm with an extra pat of butter, a drizzle of honey, or—if you’re feeling indulgent—a slather of homemade jam.

Make-Ahead & Storage Tips

• Make it in advance: Once completely cool, cover in plastic wrap and store at room temperature for up to one day.

• To reheat: Wrap slices in foil and warm in a 250°F oven until heated through.

• Freezing option: Cut into squares and freeze in an airtight container for up to 3 months. Simply reheat before serving!

Final Thoughts: The Cornbread That Feels Like Home

This sourdough discard cornbread isn’t just a recipe—it’s a love letter to simple, nourishing food. It’s a reminder that the best meals aren’t always the fanciest, and that sometimes, the most comforting flavors are the ones that have been with us all along.

So go ahead. Bake a batch. Share it with your loved ones. And maybe, just maybe, fall in love with cornbread all over again.