Sourdough cornbread muffins

4.96 from 150 votes

Delicious cornbreadfor your soup or chili dinner here it aprefect and easy one to make with touch of sourdough starter, you can use yourdiscard too.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Keyword: Cornbread muffins, Sourdough discard recipes, Sourdough muffin recipes

Servings:

Calories: 205kcal

Preheat the oven to 375°F/ 190°C and line the muffin tin with 6 liners or grease the muffin tin well so that it will not get stick and set aside.
In a medium bowl, mix, flour, baking powder, cornmeal and salt and mix well and set aside.
In a large bowl add both granulated sugar and honey , melted butter, milk , egg , and mix well then add sourdough starter and combine once again.
Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it
Transfer the dough to prepared muffin tin.
Bake at 375°F/ 290°C for 18-20 minutes or until toothpick comes out clean.
Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
Enjoy with cup of coffee or tea.