If you want to enjoy a moist, flavorful, and practically crave-worthy side dish with your next meal, then you need to try this Sourdough Cornbread. Made with sourdough discard and yellow cornmeal, you get a batch of the most delicious cornbread you've ever had, and it's customizable, too!
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We are big fans of cornbread around here and most of our favorites are on this blog including Jiffy Cornbread With Cake Mix, Jiffy Jalapeno Cornbread, and Jiffy Banana Cornbread. Unlike those recipes though, this Sourdough Cornbread recipe is made FROM SCRATCH and with SOURDOUGH.
If you've tried my cornbread cake mix, then you'll know cornbread can be sweet and moist, but if you're looking for something a little less sweet, this recipe is a great middle ground.
In fact, not only is the Sourdough Cornbread moist when fresh, but it stays that way for up to a few days, giving you plenty of reasons to go back for leftovers.
For a truly delicious meal, serve up some cornbread with these Crispy Baked Chicken Quarters, Dairy Free Mashed Potatoes with Sourdough Gravy, and a side of Air Fryer Corn on the Cob.
Jump to:
💛 Why You'll Love This Recipe
- It's frugal. Recipes are often cheaper when made from scratch and while this cornbread isn't as cheap as a box of Jiffy mix, it does yield more food, and you get the added benefits of it tasting good too.
- It's easy to make. Made by simply mixing ingredients into a bowl and then baking, it really doesn't get much easier. No fancy equipment and you get your choice of baking dishes.
- You can make it dairy free. Make this Sourdough Cornbread without dairy by using an unsweetened, unflavored plant based milk like almond milk and swap out the butter for olive oil or melted plant-based margarine.
🛒 Ingredients
- Sourdough starter. The star of this sourdough cornbread. Active starter or discard both work since added leavening ensures a good rise.
- Flour. All purpose flour forms the base of the recipe. Bread flour has not been tested, but it should work similarly.
- Sugar. Granulated sugar adds light sweetness and helps create a softer texture. Maple syrup or honey can be substituted if desired.
- Milk. Use regular milk or buttermilk, depending on what you have. You can also make a quick substitute by mixing milk with vinegar or lemon juice and letting it sit for 5 minutes.
- Butter. Melted butter adds richness and moisture. Salted or unsalted both work.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Alternate pan. This sourdough cornbread may also work well baked in a bundt pan, similar to our Cornbread Bundt Cake.
Flavor boosts. Enhance the batter with mix ins like corn kernels, cheese, jalapeño, bacon bits, or honey for extra flavor and texture.
Try adding in:
- Swirl 2 tablespoons honey on top before baking.
- Mix in 1 cup corn kernels, fresh or thawed frozen.
- Add 1 cup shredded sharp cheddar.
- Stir in 1 finely diced jalapeño.
💰 Budget-Friendly Tips
Cornmeal Savings: Cornmeal is already cheap, but buying it in bulk (or in the Hispanic foods aisle) is usually even less per pound. It lasts a long time in the pantry, so I stock up when it's on sale.
Add-Ins from Leftovers: Sourdough Cornbread is perfect for tossing in what you already have, shredded cheese ends, a diced jalapeño, leftover bacon bits, or even a can of corn. It makes the bread more filling without needing extra sides.
Serve to Stretch Meals: A pan of Sourdough Cornbread can turn a small pot of soup or chili into a full, filling meal for the whole family, without adding much to the grocery bill.
🥄 Instructions for Sourdough Cornbread
Step 1: Preheat your oven to 400°F. Place a 10 inch cast iron skillet in the oven while it preheats, or if using an 8x8 baking dish, place it in there. The heat will help to give us a golden crust on the cornbread when it bakes.
Step 2: Mix all of the dry ingredients together in a large bowl. (Images 1 & 2). This includes the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, add the sourdough starter, milk (or buttermilk), eggs and melted/cooled butter. (Image 3). Whisk together until smooth. (Image 4).
Step 4: Pour the wet mixture into the dry ingredients. (Image 5). Stir together until just combined. (Image 6). Fold in any optional add-ins at this point.
Step 5: Prepare the skillet or pan by removing it from the oven. Brush with some butter, oil, or cooking spray. It should sizzle on contact. Immediately pour the prepared batter in. (Image 7).
Step 6: Place the pan back into the oven and bake for 22-28 minutes or until golden brown and a toothpick can be inserted into the center and come out clean. (Image 8).
Step 7: Cool slightly before slicing and serving. Serve warm with butter, honey, or chili. Enjoy!
👩🏻🍳 Expert Tips
- Extra tangy. For more "sourdough flavor," allow the batter to rest on the counter for about 30 minutes after mixing, before baking. This allows it to rest, and the flavors to deepen as well.
- For more cakelike results. Increase the sugar or honey to ¾ cup.
- For more savory. Reduce the sugar to 2 tablespoons and add in cheese, jalapenos, or other savory add-ins.
- For a fluffier cornbread. Separate the egg whites from the egg yolk and beat the egg whites until they form soft peaks, then fold them into the batter at the end. (You will have mixed the yolks and everything else together first.)
❄️ Storage and Reheating
Room Temp: Store cooled cornbread in an airtight container or wrapped in plastic for up to 3 days.
Fridge: Keeps up to 5 days (may dry out faster).
Freezer: Wrap slices in plastic, then place in a freezer bag. Freeze up to 3 months. Thaw at room temp or reheat from frozen.
Reheating: Microwave slices 15-20 seconds, or for best texture, wrap in foil and bake at 325°F for 10-15 minutes. Add butter or honey if a little dry.
🥗 Side Dishes or Pairing Ideas
Cornbread and chili is one of the best and most traditional things to pair with cornbread so if you'd like some incredible chili recipes to try with this cornbread, be sure to check out our Tomato Soup Chili and 5 Ingredient Instant Pot Chili.
- Tomato Soup ChiliRecipe $10.48 / Serving $2.62
- 5 Ingredient Instant Pot ChiliRecipe $11.26 / Serving $1.88
- Sourdough Chicken and DumplingsRecipe $4.96 / Serving $0.83
- Apple Pie Baked BeansRecipe $18.53 / Serving $1.15
❓ Sourdough Cornbread FAQs
Not necessarily. Sourdough Cornbread keeps best at room temperature for 2-3 days. Refrigerating will extend the life a little but may dry it out faster.
Overmixing the batter (which makes it tough), baking at the wrong temperature, or letting the batter sit too long after adding the leavening can all affect the texture. Always mix until just combined and get it into the oven promptly.
Yes, if the Sourdough Cornbread was covered and your kitchen isn't overly warm, it should be fine to eat the next day. If it smells off, feels sticky, or looks moldy, toss it.
Absolutely! Slice it, wrap it tightly, and freeze it for up to 3 months. This makes it easy to pull out just what you need.
Wrap it in foil and bake at 325°F for about 15-20 minutes, or until warmed through. For single servings, you can also microwave for about 30-40 seconds.
Insert a toothpick into the center, if it comes out clean or with just a few crumbs (not wet batter), it's ready. The top should also look golden brown.
🍽️ More Recipes You'll Love
- Sourdough Bread PuddingRecipe $1.98 / Serving $0.33
- Sourdough Thumbprint CookiesRecipe $4.01 / Serving $0.13
- Sourdough Chicken and DumplingsRecipe $4.96 / Serving $0.83
- Peaches and Cream Sourdough MuffinsRecipe $3.66 / Serving $0.31
🐝 If you tried this Sourdough Cornbread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Cornbread
Equipment
- Cast iron skillet or 8x8 baking dish
- Rubber Spatula or wooden spoon
Ingredients
- 1 cup yellow cornmeal - ($0.31)
- 1 cup all-purpose flour - ($0.13)
- ½ cup granulated sugar - ($0.18)
- 1 tablespoon baking powder - ($0.08)
- ½ teaspoon baking soda - ($0.01)
- 1 teaspoon salt - ($0.01)
- 1 cup sourdough starter - ($0.12)
- 1 cup milk or buttermilk - ($0.16)
- 2 large eggs - ($0.44)
- 6 tablespoons unsalted butter, melted - ($0.70)
Instructions
- Preheat and heat pan. Preheat the oven to 400°F. Place a 10-inch cast iron skillet or an 8x8-inch baking dish in the oven while it preheats to create a crisp, golden crust.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Mix wet ingredients. In a separate bowl, whisk together the sourdough starter, milk or buttermilk, eggs, and melted butter until smooth.
- Combine batter. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix. Fold in any optional add-ins, if using.
- Prepare pan and pour. Carefully remove the hot skillet or dish from the oven and brush with butter, oil, or cooking spray. The fat should sizzle on contact. Immediately pour in the batter.
- Bake. Return the pan to the oven and bake for 22 to 28 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve. Let cool slightly before slicing. Serve warm with butter, honey, or alongside chili.
Notes
- Dairy Free Option: Use almond, soy, or oat milk instead of regular milk/buttermilk, and swap the butter for olive oil or plant-based margarine.
- Flavor Boost: Bacon drippings instead of butter add a smoky, savory depth.
- Sweetness Level: Adjust sugar/honey from 2 tablespoons (savory) up to ¾ cup (cake-like).
- Tangier Cornbread: Let the batter rest for 30 minutes before baking to deepen the sourdough flavor.
- Freezer Friendly: Wrap cooled slices individually and freeze for up to 3 months. Reheat in the oven for best texture.
Nutritional Information
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Nicole Durham says
Frugal and fabulous, this cornbread is an incredible addition to any meal.