Sourdough Cornbread

Cornbread is just one of those foods that brings instant comfort. Most likely it is because it makes the perfect side dish to pumpkin chili or Dutch oven beef stew, or is even delicious simply topped with homemade herb butter or peach preserves. 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.

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 – just pantry staples.

Ingredients

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 isn’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

• 10-12” cast iron pan

How to Make Sourdough Cornbread

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

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

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

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

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

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

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. 

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

How to Long Ferment Sourdough Cornbread

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 10-12” 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

More Sourdough Recipes from the Farmhouse

• Sourdough Hawaiian Rolls
• Sourdough Carrot Cake
• Sourdough Chocolate Bread
• The Best Cinnamon Maple Sourdough Apple Cobbler
• Homemade Sourdough Bagels

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.