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Moist Sourdough Discard Honey Cornbread Baked in a Skillet

A close-up of a golden slice of moist sourdough cornbread resting on a white plate, with the rest of the cornbread in a cast iron skillet in the background.
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A simple recipe for moist cornbread using sourdough discard, sweetened with honey, and baked in a cast iron skillet for a crisp crust.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup sourdough discard (unfed starter)
  • 1/2 cup whole milk
  • 1/4 cup honey
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, honey, melted butter, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add about 2 tablespoons of butter to the hot skillet and swirl to coat the bottom and sides evenly. The butter should sizzle.
  6. Pour the batter immediately into the hot, buttered skillet.
  7. Return the skillet to the oven and 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 5 minutes before slicing and serving.

Notes

  • For a sweeter cornbread, increase the honey to 1/3 cup.
  • If you prefer a less tangy flavor, use sourdough discard that is 12 to 24 hours old.
  • Baking in a preheated, buttered skillet creates the signature crispy edge.

Nutrition

Find it online: https://spoonfulsnap.com/sourdough-cornbread-recipe-moist-honey/