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–+ servings
slice of cornbread slathered with butter

Sourdough Discard Cornbread

Mandy Jackson
Sourdough starter discard gives this cornbread the most delicious sourdough tang! It's sweet (but not too sweet!), tender and moist, with that classic cornbread crumble. It's the perfect easy bread to go with all of your soups, chilis, and roasts this season!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch, Side Dish
Servings 10

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

Instructions
 

  • 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.
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