Sourdough Cornbread Recipe

Introduction

This sourdough cornbread is a delightful twist on a classic favorite, combining the tang of sourdough starter with the sweet, comforting flavors of honey and cornmeal. It bakes up golden and tender, perfect for serving alongside chili or enjoying on its own with a pat of butter.

Ingredients

• 1 cup all purpose flour
• 3/4 cup yellow cornmeal (fine or medium ground)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter (melted)
• 1/3 cup honey
• 2 large eggs (room temperature)
• 1/2 cup whole milk (substitute buttermilk if desired)
• 1 cup sourdough starter discard

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, whisk the melted butter and honey until combined. Add the milk and eggs, whisking well, then stir in the sourdough discard until the mixture is smooth.
4. Step 4: Add the dry ingredients to the wet ingredients, mixing gently until just combined. It’s okay if the batter is a little lumpy.
5. Step 5: Prepare a 9×9 inch square pan by cutting a parchment paper sling slightly smaller than the pan’s width. Lightly spray the pan’s bottom and sides with vegetable oil spray, place the parchment sling inside, smoothing it flat. You can secure it with binder clips if needed. (Alternatively, you can use a greased cast iron skillet.)
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean but may be slightly crumbly, not wet.
8. Step 8: Remove from oven and allow to cool slightly. Use the parchment sling to lift the cornbread from the pan easily.
9. Step 9: Serve warm, alone or with butter and honey. It pairs wonderfully with chili or creamy chicken dishes.

Tips & Variations

• For extra moistness and tang, substitute whole milk with buttermilk.
• Use a cast iron skillet for a crispier crust and rustic presentation.
• If you prefer less sweetness, reduce the honey slightly or omit it.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but reduce the liquid slightly to maintain the right batter consistency.

What if I don’t have cornmeal on hand?

Cornmeal is essential for texture and flavor in cornbread. If unavailable, try finely ground polenta as a substitute, but the texture will be slightly different.

Sourdough Cornbread Recipe

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★★★★★

4.7 from 63 reviews

This Sourdough Cornbread recipe combines the tangy depth of sourdough discard with the sweetness of honey and the texture of cornmeal, resulting in a moist, flavorful cornbread perfect as a side dish or a comforting snack. Baked to golden perfection in a 9×9 inch pan or cast iron skillet, it’s easy to prepare and pairs beautifully with chili or butter and honey.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 9 servings (about 2-inch squares) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• 3/4 cup yellow cornmeal (fine or medium ground)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt

Wet Ingredients

• 1/2 cup unsalted butter (melted)
• 1/3 cup honey
• 2 large eggs (room temperature)
• 1/2 cup whole milk (can substitute buttermilk)
• 1 cup sourdough starter discard

Instructions

1. Preheat the Oven: Set your oven to 375°F to ensure it reaches the perfect baking temperature before you start mixing your ingredients.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, yellow cornmeal, baking powder, and kosher salt. Set this mixture aside for now.
3. Combine Wet Ingredients: In a separate large bowl, whisk melted unsalted butter and honey together until well combined. Then add the whole milk and eggs, whisking until smooth. Finally, stir in the sourdough starter discard until fully incorporated and smooth.
4. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and gently mix until just combined. It’s okay if the batter is slightly lumpy; overmixing can affect the texture negatively.
5. Prepare the Baking Pan: Cut a parchment paper sling slightly smaller than a square 9×9 inch pan to fit flatly in the bottom. Lightly spray the bottom and sides of the pan with a vegetable oil based spray like Bakers Joy or Everbake. Place the parchment sling into the pan, smoothing it out so it sticks to the spray. Optionally, use metal binder clips to secure the sling. This allows for easy removal after baking.
6. Alternative Pan Option: You may also choose to bake the cornbread in a greased cast iron skillet for a rustic touch and even heating.
7. Bake: Pour the batter into the prepared pan or skillet and bake at 375°F for 20-25 minutes until the top is golden brown and a toothpick or cake tester inserted near the center comes out clean or with crumbly texture, but not wet.
8. Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before serving warm.
9. Serving Suggestion: Enjoy your sourdough cornbread on its own or topped with butter and honey. It also makes a fantastic side dish for classic slow cooker beef chili or creamy white chicken chili.

Notes

• Room temperature eggs help the batter combine smoothly and ensure even baking.
• Using a parchment paper sling helps lift the cornbread cleanly out of the pan without sticking.
• For a richer flavor, substitute buttermilk for whole milk if available.
• The batter may be slightly lumpy; avoid overmixing to keep the cornbread tender.
• Cast iron skillets can provide a crispier crust and even baking if you prefer.
• Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.

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