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Moist Sourdough Discard Honey Cornbread Baked in a Skillet

Close-up of a golden, moist slice of sourdough cornbread showing its crumb texture on a white plate.
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This recipe uses sourdough discard to create a moist, tender cornbread with a pleasant tang, balanced by the sweetness of honey. Baking it in a cast iron skillet gives you perfectly golden, crisp edges.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  3. In a separate medium bowl, combine the sourdough discard, honey, melted butter, egg, and buttermilk. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until the batter is mostly mixed. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the hot skillet and swirl to coat the bottom and sides.
  6. Pour the cornbread batter immediately into the hot, buttered skillet.
  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 10 minutes before slicing and serving warm.

Notes

  • For an extra savory touch, add 1/2 teaspoon of smoked paprika to the dry ingredients.
  • 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 cornbread pairs well with chili night sides or as a holiday side dish.

Nutrition

Find it online: https://www.unfoldrecipes.com/sourdough-cornbread-recipe-moist-skillet/