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A pile of golden brown, freshly baked Jiffy cornbread muffins served on a wooden plate with a side of butter.

Sourdough Cornbread Muffins

These delightful Sourdough Cornbread Muffins combine the tangy depth of sourdough discard with the sweet, hearty texture of classic cornbread, creating a perfect side for chili or a delicious breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Southern
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups yellow cornmeal medium grind
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup sourdough discard fed or unfed, 100% hydration
  • 1 cup buttermilk or milk + 1 tbsp lemon juice/vinegar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature, lightly beaten

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Standard 12-cup muffin tin
  • Paper liners
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease generously with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium mixing bowl, whisk together the sourdough discard, buttermilk, melted butter, and lightly beaten eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
Baking
  1. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cooling & Serving
  1. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  2. Serve warm with butter, honey, or alongside your favorite soup or chili.

Notes

For a richer flavor, you can add 1/2 cup of shredded cheddar cheese or 1/4 cup of finely chopped jalapeños to the batter along with the wet ingredients.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.