Sourdough Cornbread Recipe

Use your sourdough discard to make this fluffy sourdough cornbread recipe. It has a complex, slightly tangy flavor and it's a great way to use up your discard. It's a versatile recipe (make it spicy, turn it into cornbread muffins, etc.), with make ahead instructions provided.

If you're looking for a unique cornbread recipe that isn't just one-note, this recipe is for you. Adding sourdough discard to your baked goods for a more complex flavor 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 (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.

It's perfectly moist and slightly sweet from the addition of honey, with that familiar crumbly texture associated with cornbread.

Jump to:

• ⭐️ Why This Sourdough Cornbread is the Best
• 💬 What is Sourdough Discard?
• 🍯 Ingredient Notes
• 📋 Variations & Substitutions
• 🥄 How To Make This Sourdough Cornbread Recipe
• 👩🏼‍🍳 Expert Tips
• 🤔 How Tangy Do You Want Your Cornbread?
• 🍽 How To Serve Sourdough Cornbread
• 💬 Frequently Asked Questions
• 🍞 More Bread Recipes
• Sourdough Cornbread Recipe

⭐️ Why This Sourdough Cornbread is the Best

• Fluffy, moist, slightly crumbly and not-too-sweet, with complex & tangy notes
• Excellent way to use your sourdough discard (for more sourdough discard recipes, try my sourdough discard focaccia, sourdough discard naan, and sourdough scones)
• Sourdough cornbread recipe that's versatile & customizable
• Make ahead/overnight instructions provided
• Cornbread using sourdough discard that's high in fiber and protein-rich
• Freezer-friendly recipe

💬 What is Sourdough Discard?

Essentially, sourdough discard 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.

Sourdough starter (and therefore, discard) is full of wild yeast and lactic acid bacteria. Because of this, it can help to maintain a healthy gut (probiotics, anyone??).

In addition, it's high in fiber, a good source of protein, can aid digestion, and may help with blood sugar management. Read more about the health benefits of sourdough bread!

🍯 Ingredient Notes

• Sourdough discard - Gives your cornbread a more complex and tangy flavor
• Milk - You can use whole milk, 2% milk, skim milk, or any plant-based milk
• Honey - Adds notes of floral sweetness that pairs so well with cornbread. You can also use maple syrup.
• Eggs - Creates a richer cornbread texture. Make sure that your eggs are room temperature to prevent your batter from curdling when mixed with the melted butter.
• 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 your sourdough cornbread that much healthier.
• Baking powder and baking soda - Because we are not using active sourdough starter, we still need leavening agents to make this cornbread recipe.

📋 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.
• Make sourdough cornbread muffins. You can easily turn this recipe into muffins (it makes around 12). To do this, 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.
• Make dairy-free cornbread: Substitute dairy-free/plant-based milk and butter for very similar results!

🥄 How To Make This Sourdough Cornbread Recipe

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!).

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

👩🏼‍🍳 Expert Tips

• Storage: Store (covered) in the refrigerator for up to 3 days.
• How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in freezer for up to 3 months. To thaw, place in the refrigerator overnight.
• How to reheat: Place on a baking sheet and cover with aluminum foil. Warm in a preheated oven for 350 degrees F for 10-15 minutes, until heated through. Or read my post on how to reheat cornbread using the microwave, stovetop, toaster oven, or air fryer.
• Make ahead: You can let your mixture ferment in the refrigerator for up to 24 hours (instead of at room temperature for 8 hours).
• Eggs should be room temperature. This will prevent your batter from curdling when mixed with the melted butter.

🤔 How Tangy Do You Want Your Cornbread?

Essentially, you decide your preferred level of tanginess. You can let your 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. The longer you let your cornbread batter rest and ferment, the tangier it will become. Experiment with how tangy you like it to be!

🍽 How To Serve Sourdough Cornbread

• Slather it with salty butter and drizzle with honey for a tasty snack
• Let it dry out for 1 to 2 days to make a delicious Thanksgiving side dish, like mushroom stuffing.
• Serve it with a hearty main dish, like stuffed salmon or braised white beans
• Pair it with your favorite winter soup, like black bean soup or chickpea soup
• Turn it into cornbread muffins (it makes around 12). To do this, 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.

💬 Frequently Asked Questions

🍞 More Bread Recipes

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