Preheat the oven to 400°F and spray an 8x8-inch square baking pan with gluten-free nonstick spray or grease with butter.
In a medium bowl, whisk together the flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the milk, oil, and egg, then whisk in the sourdough discard.
Add the dry ingredients to the wet ingredients and mix until completely incorporated.
Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan. Bake for 20-24 minutes or until done.
Serve warm or at room temperature with honey butter or spread with butter and a drizzle of honey.
Notes
Omit the xanthan gum if your flour blend already contains it.
For best results, use a finely ground cornmeal. If yours is coarse, run it through a food processor to make it a bit finer.
For dairy free, use Silk Heavy Whipping Cream Alternative for the best whole milk substitute. You can also use unsweetened coconut milk beverage.
Store leftovers at room temperature in an air-tight container up to 2 days. Leftovers can also be frozen for up to a month in a freezer-safe bag.