Sourdough Cornbread

5 from 1 vote

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!

Prep Time10

Cook Time25

Resting Time (optional)30

Total Time1 5

Course: Bread, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 322kcal

Author: Nicole Durham

Cost: Recipe $2.14 / Serving $0.27

Equipment

Mixing Bowls
Whisk
Measuring Cups
Measuring Spoons
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.

Nutrition