• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lynn's Way of Life
  • CCPA Notice
  • Contact Us
  • Cookie Policy
  • Disclosure Policy
  • Meet Lynn
  • Privacy Policy
  • Recipe Index
  • Recipes
  • Seasonal Recipes for the Whole Family
  • Subscribe
  • Supplemental Privacy Policy for Nevada Residents
  • Web Stories
menu icon
go to homepage
  • Recipes
  • Meet Lynn
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Lynn
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sourdough Recipes » Skillet Sourdough Discard Cornbread

    Skillet Sourdough Discard Cornbread

    Published: Sep 14, 2022 by lynnswayoflife · This post may contain affiliate links

    Sharing is caring!

    51 shares
    • Facebook1
    • Twitter
    Jump to Recipe Print Recipe

    When soup season comes around, it's time to make this Sourdough Discard Cornbread recipe to serve with it! Light, fluffy, and a great use for your leftover sourdough starter, this recipe is a keeper throughout the winter!

    Two pieces of cornbread are on a fluted plate.
    Cut the cornbread into triangles or squares.

    Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases. However this is at no cost to you. Read my affiliate links full disclosure policy here.

    What is Sourdough Discard?

    Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you add equal parts flour, water, and starter to a mason jar and let it rise.

    You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.

    Two slices of cornbread are on it's side in the cast iron skillet.
    Wait for the cornbread to cool before cutting.

    How to Store Sourdough Discard

    After you've fed your sourdough starter and you have some discard left over, place it in a mason jar and cover it. It can keep in the refrigerator until you are ready to use it.

    Sometimes, a liquid forms on the top of the starter. That is just the byproduct of the yeast laying dormant in the refrigerator. Simply drain that portion out into the sink and use the thicker discard instead.

    Ingredients to Gather

    An overhead shot of the ingredients for sourdough discard cornbread
    You only need a few simple ingredients!
    • Sourdough Starter Discard- Inactive, meaning straight from the refrigerator.
    • Buttermilk- Buttermilk gives this cornbread it's fluffy texture. The baking soda mixed with the buttermilk create a really fluffy, light cornbread.
    • Cornmeal- Yellow cornmeal is classic in cornbread.
    • Flour- All-purpose flour, or standard white flour.
    • Eggs- Eggs keep the bread together and add to the rise of the muffins.
    • Sugar- Honey or maple syrup can be used instead of sugar.
    • Butter- ½ cup melted butter (or 1 stick) gives this bread it's buttery flavor, but you can use coconut oil or vegetable oil if you prefer.
    • Baking powder and baking soda- The sourdough starter gives a little rise to this bread, but 2 teaspoon of baking powder and ½ teaspoon baking soda do the majority of the work in making this bread rise.

    What Type of Cornmeal is Best?

    My favorite type of cornmeal is from Bob's Red Mill. You can find it on Amazon, or in your local grocery store. It's a yellow cornmeal, but a medium grind. That means that the corn has not been ground all the way and there is still some texture left in the cornmeal.

    Equipment You'll Need

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Cast Iron Skillet
    • Rubber Spatula

    Let's Make Sourdough Discard Cornbread

    Preheat the oven to 375 degrees. Place a cast iron skillet in the oven to preheat it.

    In a medium bowl, add the flour, cornmeal, salt, baking soda, and baking powder. Combine the ingredients and set that aside.

    Mix the dry ingredients together
    Mix the dry ingredients together.
    The melted butter and sugar are added to a bowl
    Mix together the butter and sugar.

    In a large mixing bowl, add the sugar and eggs. Add the sourdough starter, buttermilk, and butter. Mix well to combine.

    The eggs are added to the bowl
    Crack the eggs into the bowl.
    The sourdough discard is added to the bowl.
    Add the sourdough discard to the bowl.

    Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.

    The dry ingredients are added to the wet ingredients.
    Mix all the ingredients together.
    The sourdough discard cornbread batter is mixed and ready to be added to the skillet.
    It's ok if there are a few lumps in the batter.

    Carefully take the cast iron skillet out of the oven and add 1 tablespoon of butter. Let the butter melt and coat the bottom and sides of the skillet. Pour the batter into the skillet and place it in the oven. 

    Bake for 30 minutes or until a toothpick is inserted and it comes out clean.

    Allow the cornbread to come to room temperature before cutting into it.

    Lynn's Tip! If you don't have buttermilk, add 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes and you have homemade buttermilk!

    Storage Tips

    Do not refrigerate the cornbread once it is baked. The refrigerator will make the cornbread go stale and it will also promote mold growing on the cornbread.

    After the cornbread has cooled to room temperature, cut it into pieces and place it in an airtight container. Keep it on the counter up to 4 days and enjoy throughout the week.

    You can also freeze this cornbread. After it is cut, wrap it in plastic wrap and place it in a gallon sized Ziploc bag and freeze for up to 3 months. To defrost, place the bag on the counter and let it come to room temperature.

    Two pieces of sourdough discard cornbread are cut into triangles with a skillet in the background.
    So simple and so easy!

    Variations

    • Make it spicy! Add one cup of chopped jalapenos and one cup of cheddar cheese to the cornbread batter just like this sourdough jalapeno cheddar bread.
    • Give it texture! Add one 15 ounce can of drained corn kernels to the batter.
    • Make it sweet! Add ½ cup of brown sugar, and ½ cup of walnuts or pecans to the batter for a sweeter, more dessert style cornbread.
    • Make it in a baking dish! No cast iron skillet? No problem! Use an 8x8 inch baking dish that is greased well, so the batter does not stick once it is baked. For thinner pieces of cornbread, use a 9x13 inch pan.

    What to Serve with Cornbread

    Cornbread is served with all sorts of soups, stews, and chilis, but it's delicious on it's own too with lots of butter and honey!

    • Chicken Stew
    • Broccoli Cheddar Soup
    • Ham and Potato Soup
    • Roasted Broccoli and Cauliflower Soup
    • Cauliflower Soup

    You can also slather homemade jam on the cornbread! Here are some of my favorite recipes!

    • Mixed Berry Jam
    • Peach Jam
    • Blueberry Jam
    • Strawberry Jam
    • Pear Butter
    • Apple Butter
    A skillet of sourdough discard cornbread is on a wooden background.
    Top the cornbread with lots of butter!

    Frequently Asked Questions

    Can I use active starter instead of inactive starter?

    Yes! If you have active and bubbly starter, that will definitely work! You can use that exact amount in place of the inactive starter.

    Does this cornbread taste sour?

    No! The sourdough discard adds a bit of a tang to the cornbread, but it does not taste sour. The sourdough discard adds a bit of rise to the cornbread and is a great balance for the sweetness of the sugar. If you want to up the sour flavor, chill the batter in the refrigerator for a few hours, or overnight. That will enhance the sour flavor of the cornbread.

    I don't have sourdough starter, can I still make this cornbread?

    Yes! You can leave the sourdough starter out and increase the amount of buttermilk to 1 ½ cups. Since this is a sourdough cornbread recipe, I'd recommend keeping it in and taking advantage of the delicious tang it adds to the cornbread.

    More Sourdough Discard Recipes

    • Sourdough Recipes
    • Sourdough Chocolate Chip Cookies
    • Zucchini Bread with Sourdough Discard
    • Sourdough Peanut Butter Cookies
    • Blueberry Muffins with Sourdough Discard
    • Sourdough Corn Muffins
    • Sourdough Biscotti

    Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

    Two pieces of cornbread are on a fluted plate.

    Skillet Sourdough Discard Cornbread

    When soup season comes around, it's time to make this Sourdough Discard Cornbread recipe to serve with it! Light, fluffy, and a great use for your leftover sourdough starter, this recipe is a keeper throughout the winter!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: sourdough cornbread, Sourdough discard cornbread
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 10 Slices
    Calories: 311kcal
    Author: Lynn Polito

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Rubber Spatula
    • Cast Iron Skillet

    Ingredients

    • 1 cup Cornmeal
    • 1 ¼ cup All Purpose Flour
    • 2 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • 1 teaspoon Salt
    • ½ cup Butter Melted
    • ½ cup Sugar
    • 1 cup Buttermilk
    • 1 cup Sourdough Discard Inactive
    • 2 Eggs

    Instructions

    • Preheat the oven to 375 degrees. Place a cast iron skillet in the oven to preheat it.
    • In a medium bowl, add the flour, cornmeal, salt, baking soda, and baking powder.  Mix to combine and set that aside.
    • In a large mixing bowl, add the sugar and eggs. Add the sourdough starter, buttermilk, and butter. Mix well to combine.
    • Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
    • Carefully take the cast iron skillet out of the oven and add 1 tablespoon of butter. Let the butter melt and coat the bottom and sides of the skillet. Pour the batter into the skillet and place it in the oven. 
    • Bake for 30 minutes or until a toothpick is inserted and it comes out clean.
    • Allow the cornbread to come to room temperature before cutting into it.

    Notes

    • If you do not have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk.  Let it sit for 5 minutes and then use that as a buttermilk replacement.
    • Allow the cornbread to cool completely before serving.

    Nutrition

    Calories: 311kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 484mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 371IU | Calcium: 88mg | Iron: 2mg
    « Fluffy Kefir Pancakes
    Easy Apple Cobbler with Cake Mix »

    Sharing is caring!

    51 shares
    • Facebook1
    • Twitter

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Tony

      October 01, 2022 at 6:12 pm

      5 stars
      .

      Reply
    2. Cynthia

      October 23, 2022 at 7:10 pm

      Great recipe, however, I used 1 1/2 teaspoons of sugar as opposed to a 1/2 cup. It was to me, just the right balance, not too sweet, not bitter. I didn't vary on any of the other ingredients or measurements.

      Reply
      • lynnswayoflife

        October 24, 2022 at 6:15 am

        Sounds great! Thanks for making my recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

    Whether it's creating new recipes, or exploring tried and true classics, I am constantly trying to show that homemade doesn't have to be hard

    More about me →

    • Facebook
    • Instagram
    • TikTok
    • Pinterest

    People are Loving!

    • Banana Bread Recipe with Self-Rising Flour
    • Fluffy Pancakes {With Self-Rising Flour!}
    • Easy Peach Cobbler with Cake Mix
    • Instant Pot Frozen Italian Meatballs

    Big Game Recipes!

    • Sourdough Pretzel Bites
    • Cheesy Italian Meatball Sub Dip
    • Creamy 3-Ingredient Artichoke Dip (So Easy!)
    • The Best Spicy Hummus!

    Footer

    ↑ back to top

    About

    • What is Lynn's Way of Life

    Let's Connect!

    • Instagram
    • Pinterest
    • Facebook

    Contact

    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Lynn's Way of Life