Name: Sourdough Cornbread
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 cup sourdough discard; 1 cup milk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1/3 cup whole wheat flour; 1/4 cup honey; 2 eggs; 1/2 cup unsalted butter, melted; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda

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This moist and slightly sweet sourdough cornbread has a complex, slightly tangy flavor that you will love. It’s not your everyday cornbread!

I am the type of person who always wants some sort of bread accompaniment with my soup or stew. Without it, it doesn’t feel like a complete meal. 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. It’s perfectly moist and slightly sweet from the addition of honey, with that crumbly cornbread texture that I love. Pair it with your next meal, and never look back.

pan of sourdough cornbread resting on a plaid napkin and wooden cutting board

What Is Sourdough Discard?

If you are one of the millions of people around the world (like me) who started making sourdough at the beginning of 2020, you quickly learned that there is a thing called “sourdough discard”. Essentially, it is the excess sourdough starter that you remove before each feeding. Depending on how often you make a loaf of sourdough, you could end up with quite a bit of discard after a while.

Of course, you could throw it directly into the trash can, but you really shouldn’t – there are so many great ways to use your discard (like my Sourdough Rosemary Focaccia)! I keep mine in a covered bowl in the refrigerator, and use it anytime I bake something and want to add an element of tanginess, or a more complex flavor, to a recipe.

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. 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.

slice of sourdough cornbread resting on a white plate with crumbs

pan of sourdough cornbread with one slice missing

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!

cornbread batter being whisked in a bowl

Step-By-Step Instructions

In a large bowl, combine sourdough discard, milk, cornmeal, and both flours. Cover and let rest at room temperature for 8 hours.
Preheat oven to 350 degrees F. Butter an 8″ cast-iron skillet or 9″ round cake pan. Set aside.
In a small bowl, whisk together the honey, eggs, melted butter, and salt. Pour into sourdough mixture and stir to combine.
Add baking powder and baking soda, and mix well. (It will start to bubble up a bit. This is good!).
Bake for 35-40 minutes, until golden brown and toothpick inserted into center comes out clean. Serve warm.

overhead view of cornbread with plate, napkin, and fork

Recipe Notes and Helpful Tips

You can easily turn this cornbread into muffins! This recipe makes around 12 sourdough cornbread muffins.

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.

Add 1 diced jalapeño to give your cornbread some heat, or 1/2 cup grated cheddar for cheesiness!

Store (covered) in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Pair sourdough cornbread with my Black-Eyed Peas and Tomato Stew or Cucumber Gazpacho with Avocado!

This recipe is adapted from one created by The Gingered Whisk. Be sure to check out her blog!

slice of sourdough cornbread with bite missing resting on a plaid napkin with butter dish in the background

cake pan with sourdough cornbread scored and a knife nearby

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

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