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Prep: Preheat the oven to 400 F with the rack in the middle. Line a 9 by 13 inch baking pan with parchment paper. Set aside.
Make the batter: In a large bowl, cream the dry ingredients with the sugar and butter until the mixture resembles wet sand.
Add the eggs into the mixture on at a time waiting until each one is incorporated before adding the next.
Stir in the sourdough discard, milk and oil until the mixture looks smooth.
Bake: Pour the batter into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is a light golden brown.
Set the pan on a wire rack to cool for 5 minutes before slicing.
Enjoy and store: Slice and serve the cornbread warm with a pat of butter and drizzle of honey. Store leftover cornbread slices in an airtight container at room temperature for up to 3 days.