Super moist sourdough cornbread, fermented overnight to achieve that sourdough tang we all love. It is the perfect combination of savory and sweet, with a hint of tanginess.
It’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. You know, “Mom made the best…..” Enter in a signature dish.
Now, while I hope my kids appreciate and love all the home cooked food that is made to nourish their bellies here on the farm, I know for certain this sourdough cornbread is one they will always be asking for.
It has the perfect crumbly texture, while being moist and having that yummy corn flavor along with a slight sourdough tang from the fermentation. You can mix it up and bake it right away or ferment it overnight for the most health benefits.
Why you will love this recipe:
Delicious: This recipe is so yummy. Has all the things you love about cornbread, but with that extra sourdough tang to it, adding even more flavor.
Super simple to make: Mix up most of the ingredients the night before. The next day, just add a few more ingredients and bake.
Easy to digest: 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 – just pantry staples.
- For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
- Did you know you can make your own cornmeal by running popcorn through your grain mill (make sure your grain mill is made for such things)?
- Need something quick for dinner? You can skip the fermentation process and just mix and bake. It just won’t have as much of that sourdough tang as it would if it was allowed to ferment overnight.
- For more texture, add some canned or frozen corn to the batter before baking.
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What can I do with old sourdough bread?
Cornbread croutons, stuffing, use it in a quiche, strata, toast it and use it as a topping for chili
What can I use in cornbread if I don’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?
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.
Sourdough Cornbread Ingredients:
Yellow cornmeal – You can make your own by grinding popcorn in a grain mill.
Sugar – I like using cane sugar.
Milk – Preferably whole for best flavor and texture.
Butter (or other neutral oil, like avocado oil)
Sourdough starter – Active starter or sourdough discard can work in this recipe. This is due to the fact that the sourdough isn’t what is giving this recipe rise, rather the baking soda and baking powder.
Baking soda and baking powder – This gives the bread it’s rise.
Salt – This essential ingredient brings out all the flavors in the cornbread.
Large bowl or a stand mixer
Measuring cups and spoons
Baking dish – 8×8
How To Make Sourdough Cornbread
The Night Before
Combine cornmeal, flour, sugar, milk, butter, and sourdough starter. Mix well.
Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 12-18 hours. Some people don’t feel comfortable leaving out milk that long.
You could use water instead, or allow it to ferment for a few hours at room temperature and then place it in the fridge to ferment longer.
The Next Day:
Preheat oven to 400.
Sprinkle baking soda, baking powder, and salt over the fermented dough. Add an egg and mix well. This is easiest using a stand mixer.
Pour into a 8×8 greased pan.
Bake for 20 minutes or until a toothpick comes out clean and the edges of the cornbread are turning golden in color.
Storing Sourdough Cornbread:
Place in an air-tight 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.
Find More Sourdough Recipes:
- The Best Sourdough Hawaiian Rolls
- Sourdough Carrot Cake
- Sourdough Chocolate Bread
- Cinnamon Maple Sourdough Apple Pie
- Homemade Sourdough Bagels
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter (or other neutral oil)
- 1/2 cup starter
- 1 tsp baking soda
- 2 tsp baking powder
- 1 large egg
- 1 tsp salt
- Combine cornmeal, flour, sugar, milk, butter, and sourdough starter. Mix well.
- Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 8-18 hours. Or skip this step and bake one time.
- The next day, preheat oven to 400.
- Sprinkle baking soda, baking powder, and salt over the fermented dough. Add an egg and mix well. This is easiest using a stand mixer.
- Pour into a 8x8 greased pan.
- Bake for 20 minutes or until a toothpick comes out clean and the edges of the cornbread are turning golden in color.
- Allow to cool. Slice and serve.
For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
Did you know you can make your own cornmeal by running popcorn through your grain mill (make sure your grain mill is made for such things)?
Need something quick for dinner? You can skip the fermentation process and just mix and bake. It just won’t have as much of that sourdough tang as it would if it was allowed to ferment overnight.
For more texture, add some canned or frozen corn to the batter before baking.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 566mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 3g