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Superiorly Moist Sourdough Discard Cornbread (Skillet Baked)

Close-up of a freshly baked, golden sourdough cornbread on a white plate with one slice pulled away, showing the crumb texture.
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Bake this incredibly easy sourdough cornbread using your discard. It results in a moist, tender crumb with a slight tang, perfect for serving with chili or barbecue. Baking it in a cast iron skillet gives you desirable golden, crispy edges.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (or adjust for savory preference)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing the skillet
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon honey (optional, for extra moisture and sweetness)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats. This step helps create crispy edges.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, egg, buttermilk, and honey (if using).
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should melt immediately.
  6. Pour the batter into the hot, buttered skillet. Spread it evenly.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm with extra butter.

Notes

  • For a savory sourdough side dish, reduce the sugar to 2 tablespoons or omit it entirely.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe works well with active sourdough starter if you do not have discard, but the final texture may be slightly different.

Nutrition

Find it online: https://kingscook.com/sourdough-cornbread-recipe-moist-skillet-easy/