Sourdough Discard Cornbread

    Serves 5
    10 mins prep
    25 mins cook
    35 mins total

    This is the perfect pairing to a warm bowl of chili, and uses a good amount of sourdough discard in the process

    2 servings

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    1. Preheat the oven to 375 degrees, melt the butter and let cool.

    2. Whisk together sourdough discard, milk, eggs, butter, and sugar.

    3. Add in flour, cornmeal, salt, baking soda, baking powder, and mix until combined. Mix in the corn until all incorporated. 

    4. Pour batter into a greased mini loaf pan (this will make 8 mini loaves, or 12 cornbread muffins). Bake for 25-30 minutes.

    5. Melt 1 TBS of honey and 1 TBS of butter together and brush over top of the cornbread for extra flavor. Serve warm, alongside a big bowl of chili.

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