Mediterranean Jalapeño Sourdough Discard Cornbread
This cornbread brings together the warm heat of jalapeño, the tang of sourdough discard, and the richness of cheddar and cream cheese. The sourdough gives the crumb a softer texture and a pleasant Mediterranean-style tang that pairs well with herbs, olives, or roasted vegetables if you decide to serve it with a meal. It bakes up golden, moist, and fragrant, with pockets of creamy cheese and just enough spice to keep each bite interesting. It works as a breakfast side, a snack, or something to serve alongside soups or grilled dishes.
Total time: 40 to 45 minutes
Makes: One 8-inch pan
Ingredients
Dry Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients
1 cup sourdough discard
1/2 cup milk
1 egg
1/4 cup melted butter
Add-ins
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, cubed
1–2 jalapeños, chopped (remove seeds for a milder flavor)
Optional: 2–3 strips cooked bacon, crumbled
Instructions
Preheat the oven to 400°F (200°C). Grease an 8-inch baking pan or cast iron skillet.
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In another bowl, whisk the sourdough discard, milk, egg, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir gently until the batter comes together. Do not overmix.
Fold in the cheddar, cream cheese cubes, jalapeños, and bacon if you’re using it.
Pour the batter into the prepared pan and spread it evenly.
Add a few extra jalapeño slices on top if you want more visual appeal and flavor.
Bake for 22 to 28 minutes, or until the top is golden and a toothpick comes out clean.
Let the cornbread cool for at least 10 minutes so the cheese sets.
Slice and serve warm.
Tips
Use room-temperature ingredients so the batter mixes evenly.
If the discard is very thin, reduce the milk by a tablespoon or two.
For more heat, keep some of the jalapeño seeds or add a pinch of chili flakes.
Keep the cream cheese cubes small so you get even pockets of creaminess.
A cast iron skillet gives the cornbread a crisp bottom and edges.
Avoid overmixing or the cornbread will turn dense instead of tender.
If you prefer a sweeter cornbread, add one tablespoon of honey or sugar.
Let the baked cornbread rest before slicing so the structure holds.
To make the top more golden, brush a little melted butter on it as soon as it comes out of the oven.
Store leftovers in the fridge for up to three days. Warm briefly before serving.
Variations
Mediterranean herb twist: Add oregano, thyme, or basil to the batter.
Cheesy version: Swap cheddar for mozzarella, provolone, or a mix.
Veggie-loaded: Add diced bell peppers or chopped scallions.
Olive cornbread: Fold in chopped Kalamata olives for a deeper Mediterranean flavor.
Garlic version: Add one minced clove or a pinch of garlic powder.
Tomato twist: Add chopped sun-dried tomatoes for a richer taste.
Grain blend: Replace a quarter cup of cornmeal with whole wheat flour for a heartier crumb.
No-sour cornbread: Replace discard with yogurt if needed, adjusting milk as required.
Smoky version: Add smoked paprika or use smoked cheddar.
Extra moist: Add two tablespoons of plain yogurt or ricotta to the wet mix.
Q&A
Can I use self-rising flour? Yes, but reduce the baking powder to half.
Can I use plant-based milk? Yes. Choose an unsweetened one.
What if the batter seems too thick? Add one to two tablespoons of milk.
Can I make it without cream cheese? Yes. Add more cheddar or leave it out completely.
Can I freeze it? Yes. Wrap portions well and freeze for up to a month.
Can I double the recipe? Yes. Use a 9×13 pan and add a few extra minutes to the baking time.
What if I don’t have jalapeños? Use green chilies or bell peppers.
Can I make this gluten-free? Use a gluten-free flour blend in place of the all-purpose flour.
Can I use hot honey on top? Yes. It adds a great sweet-heat contrast.
What if my discard is very sour? Add a teaspoon of honey to balance it.
Nutrition
(per slice, 1/8 pan, estimated)
Calories: 230 to 260
Protein: about 7 g
Carbohydrates: about 23 g
Fat: about 13 g
Fiber: about 2 g
Sodium: varies based on cheese and add-ins
Conclusion
This cornbread blends tangy sourdough, warm jalapeño spice, and creamy cheese in a way that works for breakfast, lunch, or a simple snack. It’s easy to adapt, holds together well, and tastes even better the next day. You can keep it simple, lean into Mediterranean flavors, or make it extra rich with added cheese or smoky spices. It’s a great way to use sourdough discard while still ending up with something that feels fresh and full of flavor.