Sourdough Discard Corn and Cheddar Skillet Bread

Name: Sourdough Discard Corn and Cheddar Skillet Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed (room temperature), at room temperature, no fermentation needed; 1 cup (160 g) cornmeal (polenta), medium or coarse; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (7½ g) baking powder; ½ teaspoon (2½ g) baking soda; 1 teaspoon (6 g) fine sea salt; 2 tablespoon (25 g) granulated sugar; 2 large eggs, at room temperature; ½ cup (120 ml) buttermilk; 4 tablespoon (57 g) unsalted butter, melted, melted, divided; 1¼ cup (190 g) corn kernels, fresh or frozen (thawed), patted dry if wet; 1½ cup (170 g) sharp cheddar cheese, shredded, shredded, room temperature; ½ jalapeño pepper, fresh, minced, seeds removed for less heat (optional) (optional)

From the MyKitchenBank Kitchen

A rustic, savory-sweet skillet bread that transforms sourdough discard into a tender crumb studded with corn kernels and melted sharp cheddar. The cornmeal and sourdough create a subtle tang while the cheese adds richness. Perfect warm from the skillet with butter, or alongside chili and soup.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 1 skillet bread (8 slices)

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Ingredients

8 servings

1 cup (240 ml) sourdough starter discard, unfed (room temperature), at room temperature, no fermentation needed
1 cup (160 g) cornmeal (polenta), medium or coarse
¾ cup (90 g) all-purpose flour
1½ teaspoon (7.5 g) baking powder
½ teaspoon (2.5 g) baking soda
1 teaspoon (6 g) fine sea salt
2 tablespoon (25 g) granulated sugar
2 large eggs, at room temperature
½ cup (120 ml) buttermilk
4 tablespoon (57 g) unsalted butter, melted, melted, divided
1¼ cup (190 g) corn kernels, fresh or frozen (thawed), patted dry if wet
1½ cup (170 g) sharp cheddar cheese, shredded, shredded, room temperature
½ (0.5) jalapeño pepper, fresh, minced, seeds removed for less heat (optional) (optional)

Equipment (6)

10-inch (25 cm) cast-iron skillet or 9-inch (23 cm) round cake pan
Large mixing bowl
Medium mixing bowl
Whisk
Wooden spoon or rubber spatula
Oven mitts

Steps

Before you start

Preheat oven to 400°F (200°C)
Have sourdough discard at room temperature
Shred cheddar cheese if using a block
Gather all ingredients before mixing—this batter comes together quickly

1
Heat skillet and mix dry ingredientsOven 400°F / 205°C
- Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C) for at least 10 minutes.
- Meanwhile, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Set aside.
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Ready when: Skillet is very hot and preheated
Tip: A hot skillet creates a golden crust on the bottom. Don't skip the preheating step.
2
Whisk wet ingredients
- In a medium bowl, whisk together sourdough discard, eggs, and buttermilk until combined.
- Stir in 3 tablespoons of the melted butter (reserve 1 tablespoon for the skillet).
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Ready when: Mixture is well combined and smooth
3
Combine wet and dry
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined—do not overmix.
- The batter should be slightly lumpy.
- Fold in corn kernels, sharp cheddar, and jalapeño (if using) until evenly distributed.
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Ready when: Batter is evenly mixed with visible corn and cheese throughout
Tip: Overmixing develops gluten and makes the bread tough. Stop as soon as the dry ingredients are moistened.
4
Prepare and fill hot skilletOven 400°F / 205°C
- Carefully remove the preheated skillet from the oven (use oven mitts).
- Pour the reserved 1 tablespoon of melted butter evenly around the skillet and swirl to coat.
- Pour the batter into the hot skillet, spreading it level with a spatula.
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Ready when: Batter is level and fills the skillet
Tip: The hot skillet will sizzle as the batter hits it—this is normal and creates the crispy edge.
5
Bake until goldenOven 400°F / 205°C
- Place the skillet in the 400°F (200°C) oven and bake for 28–32 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
- The sides should also be lightly browned.
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Ready when: Top is deep golden brown, toothpick comes out clean or with just moist crumbs
Tip: If the top browns too quickly before the center sets, tent loosely with foil after 20 minutes.
6
Cool and serve
- Remove the skillet from the oven and let the bread cool in the pan for 5 minutes—it will be very hot.
- Run a thin knife around the edge to loosen, then slice into 8 wedges and serve warm with butter or your favorite spread.
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Ready when: Bread holds together when sliced
Tip: Serve warm within 1–2 hours of baking for the best texture. Cold slices can be reheated in a skillet.

Good to know

Tips

Sourdough discard doesn't need to be bubbly or active—even unfed, stored discard works beautifully here. The baking soda and baking powder do the heavy lifting for rise.
If your corn is wet (fresh or thawed frozen), pat it dry with a paper towel to prevent excess moisture that can make the bread soggy.
For a crispy bottom crust, use a cast-iron skillet. A ceramic or glass pan will give a softer, more uniform crumb.
This bread is best served warm or at room temperature the day it's baked. Toasting day-old slices restores texture and brings back the flavor.

Storage & reheating

Store covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days, or freeze for up to 2 months. Reheat slices in a 350°F (175°C) oven for 8–10 minutes, or in a toasted skillet over medium heat for 2–3 minutes per side until warmed through.

Substitutions

corn kernels, fresh or frozen (thawed) → ½ cup (120 ml) diced roasted red pepper plus ¾ cup (115 g) corn kernels. For a colorful twist with sweet pepper flavor. Roast and dice the pepper before folding in.
sharp cheddar cheese, shredded → 1 cup (115 g) sharp cheddar plus ½ cup (55 g) crispy crumbled bacon. For a savory, smoky version. Add bacon at the same step as the cheese.
buttermilk → ½ cup (120 ml) plain Greek yogurt thinned with 2 tablespoon milk or water. Adds tang and a slightly denser crumb. Whisk until pourable before combining.
jalapeño pepper, fresh → ¼ teaspoon cayenne pepper or ⅛ teaspoon white pepper. For background heat without visible pepper pieces. Whisk into the dry ingredients.