Fluffy Sourdough Cornbread

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Use your sourdough discard to make fluffy and slightly sweet sourdough cornbread. It has a complex, slightly tangy flavor - perfect to pair with your fall soup or main dish. It's versatile (make it spicy, turn it into cornbread muffins, etc.), and make ahead instructions are provided.

A slice of sourdough cornbread cut in half on a plate with butter and fork.

I had a craving for cornbread recently, but I wanted it to be unique and not just a one-note cornbread. That's where sourdough comes in! When in doubt, always add sourdough discard to your baked goods for a more complex flavor; it works like a charm every time.

This sourdough cornbread recipe is just as easy as regular ol' cornbread. The only difference is that you leave your sourdough mixture to ferment on the counter for 8 hours (do it overnight!). This lends the cornbread a much more nuanced and slightly tangy flavor, and it's a great way to use up your discard.

This cornbread is perfectly moist and slightly sweet from the addition of honey, with that crumbly texture that I love. Pair it with thick and hearty vegetarian chili , vegetarian white bean chili, or ethiopian black-eyed peas with coconut milk and never look back.

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⭐️ Why This Cornbread Is The Best
💬 What is Sourdough Discard?
🍯 Ingredient Notes
📋 Variations & Substitutions
🥄 How To Make Fluffy Sourdough Cornbread
👩🏼‍🍳 Expert Tips
💬 Frequently Asked Questions
🍞 Related Recipes
Fluffy Sourdough Cornbread Recipe

⭐️ Why This Cornbread Is The Best

Fluffy, moist, slightly crumbly and not-too-sweet
Excellent way to use your sourdough discard (also use it to make sourdough discard focaccia, sourdough discard naan, and sourdough discard scones)
Complex & tangy notes
Sourdough cornbread that's versatile & customizable
Make ahead/overnight instructions provided
Healthy cornbread recipe that uses whole-wheat flour and sourdough discard
Freezer-friendly recipe

💬 What is Sourdough Discard?

Essentially, it is the excess sourdough starter that you remove before each feeding. Part of the fun of using discard is that you get to control how much added depth of flavor you want to add, and that will determine how much discard you use.

The general rule is, for every 1 cup of discard that you add to a recipe, you should subtract ½ cup of flour and ½ cup of any liquid in the recipe.

🍯 Ingredient Notes

Sourdough discard - Gives our sourdough cornbread a more complex and tangy flavor.
Cornmeal - Make sure that you use cornmeal and not corn flour. Cornmeal has a coarser and grittier texture, which is what we want here.
Whole wheat flour - Adds a slightly nutty flavor and makes our sourdough cornbread that much healthier.
Baking powder and baking soda - Always check the expiration dates on your leavening agents.

📋 Variations & Substitutions

If you don't have a cast iron skillet, use a stainless steel skillet (or round cake pan). I wouldn't recommend using a non-stick skillet in the oven, as the coating can become warped and potentially toxic.
Spicy. Add 1 diced jalapeño pepper (or add smoky spiciness by adding roasted jalapeños!) to give your cornbread a pop of heat.
Make it cheesy. Mix in ½ cup grated cheddar cheese for cheesiness.
Turn into sourdough cornbread muffins. You can easily turn this recipe into muffins (it makes around 12). Place filled muffin tin into a preheated 400 degree F. oven and bake for 15 minutes, until muffins are golden brown around the edges and toothpick inserted into the center comes out clean.
Substitute maple syrup for the honey. Your cornbread will have a slightly different flavor, but will still be delicious. Out of maple syrup? Try one of my recommended maple syrup substitutes.
Make dairy-free: Substitute dairy-free/plant-based milk and butter for very similar results!

Cornbread in a round pan with one slice cut out and knife resting next to it.

🥄 How To Make Fluffy Sourdough Cornbread

In a large bowl, combine sourdough discard, milk, cornmeal, and both flours. Cover and let rest at room temperature for 8 hours.

sourdough discard, milk, cornmeal, and flour mixed together in a bowl.

Preheat oven to 350 degrees F. Butter an 8" cast-iron skillet or 9" round cake pan. Set aside.

A buttered round cake pan with a whisk next to it.

In a small bowl, whisk together the honey, eggs, melted butter, and salt. Pour into sourdough mixture and stir to combine.

Honey, eggs, butter, and salt mixed into cornbread batter.

Add baking powder and baking soda, and mix well. (It will start to bubble up a bit. This is good!).

Baking powder and baking soda mixed into cornbread batter.

Pour into prepared pan and bake for 35-40 minutes, until golden brown and toothpick inserted into center comes out clean. Serve warm.

Sourdough cornbread batter poured into prepared round cake pan.

Cornbread in a round pan with gingham dish towel underneath.

👩🏼‍🍳 Expert Tips

Storage: Store (covered) in the refrigerator for up to 3 days. Or let it dry out to make vegetarian mushroom stuffing.
How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in freezer for up to 3 months.
How to reheat: Place on a baking sheet and cover with aluminum foil. Place in a preheated oven for 350 degrees F for 10-15 minutes, until heated through. Or read about easy methods on how to reheat cornbread using the microwave, stovetop, toaster oven, or air fryer.
Make ahead: You can let your mixture ferment (instead of at room temperature for 8 hours) in the refrigerator for up to 24 hours.
Serve sourdough cornbread with roasted squash salad, roasted cauliflower salad, or creamy roasted cauliflower soup.
Eggs should be room temperature. This will prevent your batter from curdling when mixed with the melted butter.
You can decide on the level of tanginess. We let our sourdough mixture ferment for 8 hours in this recipe for optimal complexity. However, if you can only do 4 or 6 hours, that's fine, too. Experiment with how tangy you like it to be!

sourdough cornbread in cake pan with one slice missing.

💬 Frequently Asked Questions

Can I feed my sourdough starter with cornmeal?

Traditional sourdough starter is used with either all-purpose or whole-wheat flour to create natural yeast, which helps bread rise. Since cornmeal is gluten-free, it would not develop into an active starter.

Is sourdough starter gluten-free?

No, sourdough starter is typically made with a mixture of half (whole-wheat) flour and half water.

Why do I need to let my sourdough mixture rest?

By leaving your sourdough mixture on the counter, you are allowing the mixture to ferment. Fermentation helps to develop the deep, complex flavor that sourdough provides (think of the tanginess of buttermilk).

For this sourdough cornbread recipe, you should aim for 8 hours, but if you can only do 4 or 6, that's fine, too. Experiment with how tangy you like it to be!

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