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Jalapeno Cheddar Sourdough Cornbread cut into squares with one square bitten into.

Sourdough Discard Jalapeño Cheddar Cornbread

A cornmeal-forward, not-too-sweet sourdough discard cornbread for a 9-inch square pan, sharp cheddar, well-drained pickled jalapeños, and a good scoop of discard for tang and moisture. Firm enough to hold its shape, moist enough that nobody accuses it of being cake.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Baking, Bread, Side Dish
Cuisine American
Servings 9 portions
Calories 287 kcal

Equipment

Ingredients
 
 

  • 130 g cornmeal, fine or medium-fine
  • 85 g all-purpose flour (plain flour)
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon fine salt
  • 85 g unsalted butter, melted and slightly cooled
  • 40 g light brown sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 150 g buttermilk room temperature
  • 100 g sourdough discard room temperature, 100% hydration
  • 180 g extra-mature cheddar, grated from a block, divided
  • 70 g pickled jalapeños*, very well drained, patted dry, roughly chopped

Instructions
 

  • Preheat the oven to 190°C / 375°F. Grease a 9-inch square tin and line with a strip of baking paper.
  • Whisk the cornmeal, flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside.
  • Whisk the melted butter with the brown sugar until combined (it will still be a little grainy - that's ok). Whisk in the egg and yolk, then the buttermilk and discard, until fully combined with no lumps.
  • Pour the wet mixture into the dry and fold just until no dry streaks remain. Stop as soon as it's combined, overmixing toughens the crumb.
  • Reserve 30g of the cheddar for topping. Fold the rest through the batter along with all the jalapeños.
  • Scrape into the prepared tin, level the top, and scatter the reserved cheddar over the surface.
  • Bake for 28–32 minutes, until deeply golden with the edges pulling away from the tin, and a skewer comes out with at most a few moist cheese strings, no wet batter.
  • Rest in the tin for 10 minutes before turning out and slicing. It firms up as it sits.

Video

Notes

Jalapeño amount: heat-averse Seb likes it best with 40g of finely chopped jalapeños, but I prefer it with 70g for moderate heat. 
For more heat, add a fresh diced jalapeño (seeds in) with the pickled ones, or ¼–½ teaspoon cayenne with the dry ingredients.
Using 2 whole eggs instead of egg-plus-yolk? Drop the buttermilk to around 130g to keep the liquid balance right. But I personally thing, that the texture is better with one whole egg and one yolk. 

Nutrition

Calories: 287kcalCarbohydrates: 26gProtein: 9gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 82mgSodium: 869mgPotassium: 110mgFiber: 1gSugar: 5gVitamin A: 693IUVitamin C: 1mgCalcium: 258mgIron: 2mg
Keyword Cheesy Sourdough Cornbread, Jalapeño Cheddar Cornbread, Sourdough Discard Cornbread, Sourdough Discard Cornbread Recipe, Sourdough Jalapeño Cheddar Cornbread, Spicy Sourdough Cornbread
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