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Moist Sourdough Discard Cornbread with Honey Butter Glaze

Close-up of a square slice of bright yellow sourdough cornbread topped with a glistening honey glaze.
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A simple recipe for moist cornbread that uses sourdough discard, resulting in a slightly tangy flavor profile, topped with a sweet honey butter glaze.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
  • 2 large eggs
  • For the Glaze: 1/4 cup unsalted butter, 1/4 cup honey

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and lightly flour an 8×8 inch baking pan or line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, buttermilk, melted butter, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the glaze: In a small saucepan over low heat, melt the 1/4 cup butter. Remove from heat and stir in the 1/4 cup honey until smooth.
  8. Remove the cornbread from the oven. Immediately brush or drizzle the warm honey butter glaze evenly over the top of the hot cornbread.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Notes

  • If you prefer a less sweet cornbread, reduce the sugar in the batter to 1/4 cup.
  • For a savory side, omit the sugar entirely and add 1/2 teaspoon black pepper and 1/2 cup shredded sharp cheddar cheese to the batter.
  • This recipe works well for making 12 standard-sized cornbread muffins; bake for 18-20 minutes.

Nutrition

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