This sourdough discard cornbread is sweet, moist, and deliciously crumbly. It’s perfect on its own or as a side with barbecue, chicken, chili, and so much more!

sourdough discard cornbread

This insanely delicious cornbread is made with sourdough discard, which helps makes it moist and slightly tangy. There are also awesome health benefits to using sourdough discard. It’s full of probiotics, which help digestion. Sourdough is also a great source of fiber.

Can you use white cornmeal instead of yellow?

You definitely can if that’s what you have on hand, but I prefer the taste of yellow.

Can I use something other than maple syrup to sweeten the cornbread?

You can replace the maple syrup with sugar, honey, or brown sugar. Many recipes for cornbread don’t have any sweetener, but I really like this particular recipe with maple syrup.

How does this cornbread have such a moist texture?

The secret to really moist cornbread is the extra egg. Two eggs helps make this recipe more of cake-y texture as opposed to dry.

sourdough discard cornbread

How To Make Sourdough Discard Cornbread

Preheat your oven and grease a 9×9 square baking pan. I like to use softened butter to grease mine.

Add all of the dry ingredients to a mixing bowl and mix them up. Stick this bowl to the side.

In a second smaller bowl, whisk the eggs with the almond milk, maple syrup, sourdough discard, and the melted butter until everything is well combined.

Make a little well in the dry ingredients and pour the egg mixture into it. Mix everything until there’s no dry flour, but try not to over mix.

Pour the cornbread batter into the baking pan and tap the pan on a counter to remove any bubbles. Bake in the preheated oven until a toothpick inserted in the middle comes out clean. I like to serve each slice warm with butter, honey, and a sprinkle of flakey sea salt!

Check out the video to see how to make this easy sourdough discard cornbread!

What else is on the menu?

Sourdough Discard Cornbread

Course Appetizer, Breakfast, Dinner, party food, Side Dish
Cuisine American
Keyword cornbread, sourdough cornbread, sourdough discard, sourdough discard cornbread


  • 9×9 metal baking pan


  • 1 cup all-purpose flour (120g)
  • 1 cup yellow cornmeal (150g)
  • 1/2 cup maple syrup (160g)
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 2 eggs
  • 1 cup almond milk (180g)
  • 120 g sourdough discard
  • 6 tbsp melted butter (80g)


  • Preheat oven to 400°F and grease a 9×9 square baking pan with softened butter.
  • Add flour, cornmeal, salt, and baking powered to a large mixing bowl. Set aside.
  • In a small bowl, whisk eggs, maple syrup, almond milk, sourdough discard, and melted butter until well combined.
  • Make a well in the dry ingredients and pour the wet into it. Mix until combined enough so there’s no dry flour, but be careful NOT to over mix.
  • Pour mix into baking pan and tap on counter to remove bubbles. Bake in preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean. Serve warm with butter, honey, and a sprinkle of flaky sea salt.

More Delicious Sides

Leave a Comment

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x