Sourdough Discard Cornbread

0 Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
1 Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter; whisk well. Add the sourdough discard and mix again.
2 Add the flour and cornmeal to a separate bowl, mix to combine. Sift baking powder, baking soda, and salt over top. Mix to combine.
3 Gradually add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
4 Pour in the kefir until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow “ribbons’” form the texture is correct. If it seems too thick add more liquid to thin it out.
5 Pour cornbread batter in 8x8 pan. Bake on the center rack for 25-28 minutes; the top should be golden brown when ready. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to finish cooling on a wire rack.
6 Serve this sourdough discard cornbread warm or at room temperature.