Super moist sourdough cornbread is the perfect combination of savory and sweet. Serve with a drizzle of honey for the perfect companion to a hearty meal. 

Cornbread in a cast iron skillet.

Cornbread is just one of those foods that bringsย instant comfort. Most likely it is because it makes the perfect side dish toย pumpkin chiliย orย Dutch oven beef stew, or is even delicious simply topped withย homemade herb butterย orย peach preserves. Itโ€™s that kind of rustic farm food that fills bellies, and something your kids will talk about when they are grown up and out of the house.

This easy sourdough cornbread has the perfect crumbly texture, and is moist with a tender crumb and slight sourdough tang. You can mix it up and bake it right away, or ferment it overnight for the most health benefits and stronger sour flavors. You are going to love this easy recipe!

Why You’ll Love This Recipe

Sourdough discard – I love sourdough discard recipes as it is a great way to use up leftover sourdough starter. This is a great recipe to make if you are a sourdough baker with excess discard on hand! If you need more recipes to use up discard, check out these 15+ healthy sourdough discard recipes.

Easy to digest – If you choose the long fermentation route, fermented grains make this recipe easier to digest. Fermentation breaks down the gluten, making it easier to digest. It also breaks down the anti-nutrient, phytic acid, which in turn makes the nutrients more bio-available for your body to absorb.

Simple ingredients – No hard to find ingredients for this delicious cornbread โ€“ just pantry staples.

Ingredients

Ingredients on a countertop.

Butter – You can also use another neutral oil, like avocado oil or coconut oil. 

Milk – Preferably whole for best results in flavor and texture.

Sourdough starter – Active sourdough starter or sourdough starter discard can work in this recipe. This is due to the fact that the sourdough isnโ€™t what is giving this recipe rise, rather the baking soda and baking powder. If you don’t have a sourdough starter, you can learn how to make your own starter here. 

Yellow cornmeal – You can make your own by grinding popcorn in a grain mill.

A full ingredient list with exact amounts can be found in the recipe card below.

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Tools You May Need

How to Make Sourdough Cornbread

Melted butter in a cast iron skillet.

Step 1: Preheat the oven to 400 degrees Fahrenheit. Once the oven is preheated, add one tablespoon of butter to a 10-12โ€ cast iron skillet and place into the oven for 5 minutes to melt the butter and heat the pan. 

Egg and other ingredients in a glass bowl.

Step 2: In a large bowl, whisk together the egg, honey, and cane sugar until combined.

Wet ingredients mixed together in a bowl.

Step 3: Melt 8 tablespoons of the butter and whisk into the egg and sugar mixture along with the milk.

Sourdough discard in a measuring cup poured into a bowl of batter.

Step 4: Once the mixture is combined, stir in the sourdough discard until fully incorporated.

Dry ingredients in a bowl.

Step 5: In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.

Cornbread batter mixed in a bowl with a spatula.

Step 6: Use a spatula to gently stir in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. 

Cornbread batter in a cast iron skillet.

Step 7: Remove the cast iron skillet from the oven and pour the batter into the hot cast iron skillet. Bake for 18 – 20 minutes or until a toothpick is inserted into the center and comes out clean or with a few moist crumbs. 

Cornbread in a cast iron skillet cut into squares.

Step 8: Let cool for about 20 – 30 minutes before slicing and serving. 

How to Long Ferment Sourdough Cornbread

A square of cornbread on a plate.

The Night Before

Step 1: Combine cornmeal, flour, sugar, honey, milk, 8 tablespoons of melted butter, and sourdough starter. Mix well.

Step 2: Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 12-18 hours. Allow to ferment for 12-18 hours. (If you don’t feel comfortable leaving milk out at room temperature, you can substitute water. I personally use milk!)

The Next Day

Step 1: Sprinkle baking powder and salt over the fermented dough. Add the egg and mix well. This is easiest using a stand mixer. 

Step 2: Preheat the oven to 400 degrees Fahrenheit. Add the remaining tablespoon of butter to a 10-12โ€ cast iron skillet and place into the oven for 5 minutes to melt the butter.

Step 3: Remove from the oven and pour the batter into the cast iron skillet. Bake for 18 – 20 minutes or until a toothpick comes out clean or with a few moist crumbs. 

Step 4: Let cool for about 20 – 30 minutes before slicing and serving. 

Tips

  • For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
  • You can make your own cornmeal by running popcorn through your grain mill. Just make sure your grain mill is made for such things before you do this.
  • For more texture, add some canned or frozen corn to the batter before baking.

Recipe FAQs

What is the best type of cornmeal to use for sourdough cornbread?

Yellow cornmeal offers the most classic flavor and is what is used in this recipe.ย 

What can I use in cornbread if I donโ€™t have an egg?

You can use a flaxseed egg or yogurt as a substitute. I have not tried either of these, but they should work.

Can I use sourdough discard for sourdough cornbread?

Yes. Sourdough discard or active starter will work for this recipe. This is because this recipe relies on baking soda and baking powder to give the bread rise.

How long does sourdough cornbread last?

Place leftover cornbread in an airtight container or Ziplock bag and store in the fridge for up to 7 days. For longer term storage, freeze for up to 6 months in a freezer safe Zip-lock.

More Sourdough Recipes from the Farmhouse

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.

Sourdough Cornbread

4.55 from 125 votes
Super moistย sourdough cornbreadย is the perfect combination of savory and sweet. Serve with a drizzle of honey for the perfect companion to a hearty meal.
Prep: 10 minutes
Cook: 20 minutes
Additional Time: 30 minutes
Total: 1 hour
Servings: 12
Cornbread in a cast iron skillet.

Video

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Equipment

Ingredients 

  • 9 tablespoons unsalted butter
  • 1 egg
  • ยผ cup honey
  • ยผ cup white cane sugar
  • ยฝ cup whole milk
  • ยฝ cup sourdough discard
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Instructions 

  • Preheat the oven to 400 degrees Fahrenheit. Once the oven is preheated, add one tablespoon of butter to a 10-12โ€ cast iron skillet and place into the oven for 5 minutes to melt the butter and heat the pan.
  • In a large bowl, whisk together the egg, honey, and cane sugar until combined.
  • Melt 8 tablespoons of the butter and whisk into the egg and sugar mixture along with the milk.
  • Once the mixture is combined, stir in the sourdough discard until fully incorporated.
  • In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
  • Use a spatula to gently stir in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  • Remove from the oven and pour the batter into the hot cast iron skillet. Bake for 18 – 20 minutes or until a toothpick is inserted into the center and comes out clean or with a few moist crumbs.
  • Let cool for about 20 – 30 minutes before slicing and serving.

Notes

  • For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado or coconut oil.
  • You can make your own cornmeal by running popcorn through your grain mill. Just make sure your grain mill is made for such things before you do this.
  • For more texture, add some canned or frozen corn to the batter before baking.
  • See post for notes on ingredients and how to long ferment this recipe.ย 

Nutrition

Serving: 1Serving | Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 311mg | Potassium: 81mg | Fiber: 2g | Sugar: 11g | Vitamin A: 299IU | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.55 from 125 votes (108 ratings without comment)

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118 Comments

  1. Emily says:

    I made this weekly this past winter and it was our favorite corn bread. I looked up the recipe again recently and it seems to be different than the one I was using. Did something change?

  2. Ruth says:

    Does the long fermentation allow the gluten to break down making it tolerable for those who have gluten intolerances? Like how people with gluten intolerances can eat sourdough bread.

    1. Lisa Bass says:

      Yes, that is correct.

  3. Sheryl Reynolds says:

    why isnt this in grams?

  4. Anonymous says:

    5 stars
    so light & airy- delicious!!

  5. Laurie Embree says:

    Iโ€™ve been making this for many years and tried today and the recipe was different. It didnโ€™t turn out the way I was used to. There a way to get the older recipe? My family loved that one! I canโ€™t figure out all thatโ€™s changed in it.

  6. Courtney StJohn says:

    Can you use discard for this recipe?

  7. Kate HB says:

    How much sourdough starter?