Jalapeño Popper Sourdough Discard Cornbread 🌶️🌽🧀
If jalapeño poppers and classic Southern cornbread had a delicious baby, this would be it. This Jalapeño Popper Sourdough Discard Cornbread blends cheesy, spicy, tangy, and fluffy all in one cast iron skillet or baking pan. Cream cheese melts into creamy pockets, cheddar brings the sharpness, and fresh jalapeños give it just the right kick.
It’s the perfect companion to hearty dinners, chili nights, or weekend BBQs—and a brilliant way to use up that sourdough discard sitting in your fridge.
Why I Love This Recipe
I’m always looking for creative ways to use sourdough discard, and this one might just be my favorite savory bake yet. The sourdough adds a subtle tang that balances the richness of the cheddar and cream cheese. The jalapeños bring heat, but not too much—and you can always adjust that. It’s hearty, moist, and flavorful with a golden, crisp edge from the skillet bake.
Plus, it’s a guaranteed hit with anyone who loves a little spice and a lot of cheese.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (medium grind)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
Wet Ingredients:
- 1 cup sourdough discard (unfed, room temperature)
- 2 large eggs
- ½ cup milk or buttermilk
- ⅓ cup melted butter or neutral oil
Flavor Mix-ins:
- 1 cup shredded sharp cheddar cheese
- ½ cup cream cheese, cubed
- 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
- Optional: extra jalapeño slices for garnish
Step-by-Step Instructions
1. Preheat Oven
Preheat to 375°F (190°C). Grease an 8×8-inch baking dish or 10-inch cast iron skillet for extra crisp edges.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
In another bowl, whisk the sourdough discard, eggs, milk, and melted butter or oil until smooth.
4. Combine Batter
Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix—this keeps the crumb tender.
5. Add the Goodies
Gently fold in the cheddar, cream cheese cubes, and chopped jalapeños. Make sure the mix-ins are evenly distributed.
6. Bake
Pour into your prepared pan or skillet. Top with a few extra jalapeño slices if you like it pretty (and spicy).
Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let cool at least 10 minutes before slicing. Serve warm for maximum melty-cheesy goodness.
Tips for Success
- Use room-temp discard for best mixing.
- Don’t overmix once the wet meets dry—stir until just incorporated.
- Control the heat by removing jalapeño seeds or using less. Want it spicy? Leave ’em in!
- Cream cheese tip: Keep it cold when cubing so it holds its shape in the batter.
- Want a crisper crust? Use a preheated cast-iron skillet.
Serving Suggestions & Pairings
This spicy cornbread shines on its own or as a bold side dish. Try it with:
- Easy Turkey Wings – the perfect Sunday pairing
- Cajun Chicken Sausage Gumbo – spoon cornbread right on top
- Tomato Skillet with Okra & Sausage – for a deep South-style dinner
- Totchos – great with cornbread crumbles
- Beer Cheese Dip – dunk a warm square in, thank me later
Storage & Leftovers
- Refrigerate in an airtight container for up to 4 days.
- Reheat in a toaster oven or skillet to keep the edges crisp.
- Freeze tightly wrapped slices for up to 2 months. Thaw and warm before serving.
More Southern-Inspired Recipes You’ll Love
- Cajun Chicken Sausage Gumbo – bold, hearty, and perfect with cornbread
- Easy Turkey Wings – fall-off-the-bone flavor
- Tomato Skillet with Okra & Sausage – a quick, flavorful dinner
- Totchos – cheesy comfort in every bite
- Beer Cheese Dip – perfect for dipping cornbread chunks
Final Thoughts
This Jalapeño Popper Sourdough Discard Cornbread is everything you want from a savory bake—moist, cheesy, just the right amount of spicy, and absolutely unforgettable. It’s a fun, bold twist on a classic that earns a spot on any comfort food menu.
Tried it? Snap a pic, share your spice level, and let us know if you paired it with chili, gumbo, or just a drizzle of honey. And don’t forget to follow ChefManiac.com for more crave-worthy sourdough discard creations and bold, home-baked flavor!
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