• Arrange an oven rack in the center of the oven and preheat to 375 Fahrenheit (190 Celsius). Have ready either a 9 inch square metal nonstick pan (this is the USA pan I use) or 10 inch cast iron skillet (affiliate links). Set aside.

Mix Dry Ingredients

• In a small mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.

Mix Wet Ingredients

• In a large mixing bowl add 8 tablespoons (one stick) of butter and melt it in the microwave. To the butter, pour in the milk, crack in the eggs, whisk until smooth. Add the sourdough discard to the butter mixture and whisk again until smooth. Set aside.

Combine, Pan and Bake

• Add the remaining tablespoon of butter to the pan and put it in the oven to melt and preheat, about 3 minutes (letting the butter brown slightly is okay!).
• Final MIX: While the butter is melting, add the dry ingredients to the wet ingredients. Stir with a silicone spatula until just combined. The batter will be like a thicker pancake batter and you should have a few lumps.
• Remove the pan from the oven using two hot pads and gently tilt the pan so that the butter coats the surface, and corners.

  Scrape the cornbread batter into the hot pan and transfer to the preheated oven.
• Bake for 20-25 minutes OR until the edges are golden brown, pulling away slightly from the sides of the pan and the center springs back slightly when gently pressed. The top will be lightly golden. An instant read food thermometer (affiliate link)will read between 190-195 Fahrenheit when done.
• Transfer the pan to a cooling rack and cool for about 5 minutes. Gently slice in the pan using a dull knife. Or, turn the cornbread out onto a cutting board by placing a small board on top of the pan, flip it over and the cornbread will fall out. Gently place another small cutting board on top (like a cornbread sandwich) and flip both boards over so now the cornbread top is facing up. Slice into 16 pieces, about 2 1/4 inches each. Enjoy warm.

Store and Reheat

• Cool completely, then store in a covered container at room temperature for up to two days, or freeze for longer storage. For the freezer, I wrap pieces in foil, then into a storage container for up to two weeks. The cornbread can go from freezer to a 350 Fahrenheit oven for about 10-15 minutes to rewarm.

  *tip* slice in half, toast and slather with honey butter for a tasty treat!