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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.

Ingredients

Scale

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.

Keywords: sourdough cornbread, cornbread recipe, sourdough discard recipes, easy cornbread, baking, southern corn bread

Find it online: https://platedbyemma.com/sourdough-cornbread-recipe/