Add sourdough discard to your cornbread to give it the BEST slightly tangy flavor!
I LOVE making cornbread in the fall and winter! It is the perfect quick and easy bread side dish to go along with all the soups, chilis, and roasts of the season.
On a whim I tried adding some sourdough starter discard to my batter, and what resulted was the BEST cornbread I've ever had!
It's tender, moist, rich, with the most delicious sourdough tang and a hint of sweetness. I don't know if I will ever make it another way!
On the first day, the texture is almost cake-like. It's fluffy and moist. Slightly sweet and perfectly tangy. Crumbly, but not too crumbly.
It's delicious warm (slathered with butter and honey, thank you very much!), but I think it gets even better on the second or third day. The flavor intensifies and it gets more of that signature cornbread crumble.
Ingredients
- Butter - Melted butter gives this so much rich flavor and an amazing, tender texture.
- Sourdough starter discard - Discard gives this just a touch of sourdough tang. It is so good!
- Sour cream - Sour cream makes this rich, moist, and increases the flavor.
- Honey - This cornbread is ever-so-slightly sweet thanks to the honey. (But not too sweet!) Honey also helps to keep this cornbread moist.
- Eggs - There are four eggs in this recipe - they make it so tender!
- JIFFY corn muffin mix - My favorite way to make cornbread. It is such a simple pantry staple!
- Salt - Just a hint of salt to balance it all out.
Sourdough Discard Cornbread
Ingredients
- 1 cup unsalted butter, melted
- 1 cup sourdough starter discard
- ½ cup sour cream
- ⅓ cup honey
- 4 eggs
- 2 (8.5 ounce) boxes JIFFY corn muffin mix
- ½ teaspoon salt
Directions
- Preheat oven to 325 degrees. Grease a 9 x 13-inch baking dish. In a large bowl, whisk together the butter, discard, sour cream, honey, and eggs until smooth. Stir in the JIFFY and salt until well combined. Transfer to the prepared baking dish. Bake for 40-45 minutes, until the edges are beginning to brown and a fork inserted into the center of the cornbread comes out clean. Cool at least 10 minutes before slicing.Store leftovers in an airtight container at room temperature for up to 5 days.
RJ says
Five stars is not enough for this recipe! I made half the batch and it made nine full size and 9 mini muffins. Unbelievable flavor and texture. My new standard.
mandyjackson says
Love hearing that! Thanks for your comment 🙂
Wendy says
You made my day ! In a hurry for a recipe for cornbread using 1 jiffy mix - yay! I subbed maple syrup for the honey , but stayed on task with everything else - hubby loved it ! Will be my only recipe for cornbread again !
mandyjackson says
Yay! Love hearing this! This is the only recipe I use now, too 🙂
Pattie S Boyd says
Hi there, I just found your recipe, but I have a question. Under the ingredients it says 2 (8.5 ounce) boxes JIFFY corn mix (see note.) But I can’t find the note. What does it say? Thanks Pattie Boyd.
mandyjackson says
Just a typo! Disregard - I’ll fix it right now 🙂