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Pre-heat oven to 350 degrees Fahrenheit.
To a medium-sized bowl, add the dry ingredients (cornmeal, flour, sugar, baking powder and salt). Whisk together until incorporated and set aside.
Add the butter to a large liquid measuring cup and melt in the microwave, stopping before the butter gets too hot (warm is okay, hot is not). Pour the oil on top of the melted butter and whisk in the eggs one at a time until combined. Add the milk and sourdough discard. Whisk together until mostly combined.
Pour the liquid ingredients on top of the dry ingredients and mix together until just combined. The batter will be fairly runny.
Spray an 8 by 8 metal pan (or 9 by 9 for thinner cornbread) with cooking spray and pour the batter into the pan. Bake for 30-35 minutes until a toothpick inserted into the center of the cornbread comes out clean. Slather with butter and honey or slice up to go with a nice bowl of chili. Enjoy!