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    Gastronotherapy » Recipes » Bread

    Sourdough Cornbread Recipe

    Modified: Oct 9, 2023 · Published: Aug 2, 2021 · by MaryAnne · 10 Comments

    Jump to Recipe Print 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.

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

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    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

    ingredients arranged on a table.
    • 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!
    Cornbread in a round pan with one slice cut out and knife resting next to it.

    🥄 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.

    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.

    cornbread batter poured into a prepared round cake pan.
    Freshly baked cornbread with sourdough discard resting on a wooden board.

    👩🏼‍🍳 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

    sourdough cornbread in cake pan with one slice missing.
    • 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

    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!

    🍞 More Bread Recipes

    • Golden sourdough focaccia sliced into squares on parchment paper.
      Sourdough Discard Focaccia with Rosemary
    • five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.
      Sourdough Discard Naan
    • sourdough discard scones arranged on a parchment-lined baking sheet.
      Sourdough Discard Scones
    • Buttermilk biscuits on a plate and cutting board with cup of maple cream and spoon.
      Buttermilk Maple Biscuits

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    sourdough cornbread with butter and fork on a white plate.

    Sourdough Cornbread Recipe

    Author: MaryAnne
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Fermentation Time 8 hours hrs
    Total Time 8 hours hrs 40 minutes mins
    Course Bread, Side Dish
    Cuisine American
    Servings 10 servings
    Calories 232 kcal

    Equipment

    • 1 9" round cake pan

    Ingredients
      

    • 1 cup sourdough discard
    • 1 cup milk
    • 1 cup cornmeal
    • ½ cup all-purpose flour
    • ⅓ cup whole wheat flour
    • ¼ cup honey
    • 2 eggs, room temperature
    • ½ cup unsalted butter, melted
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda

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

    Notes

        • Storage: Store (covered) in the refrigerator for up to 3 days.
      •  
        • 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.
        • This recipe is adapted from The Gingered Whisk.
     
     
     

    Nutrition

    Calories: 232kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 354mgPotassium: 128mgFiber: 2gSugar: 8gVitamin A: 371IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was!

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      How to Reheat Cornbread (5 easy methods)
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    Reader Interactions

    Comments

    1. Seema Sriram

      August 08, 2021 at 4:46 pm

      5 stars
      I am new to sourdough and learning my its and bobs here. It is amazing to see what you have created here. I am saving up this recipe when I have a bit more confidence on the sourdough breads.

      Reply
      • Gastronotherapy

        August 09, 2021 at 4:04 pm

        It definitely takes a while to build up confidence making sourdough! This recipe is a bit of a "cheater" recipe though, in the sense that it calls for baking powder and baking soda to help with the leavening. The sourdough discard added here is more for flavor purposes. Let me know if you end up making it!

        Reply
    2. Amy

      August 08, 2021 at 4:47 pm

      5 stars
      Haha! Yup! My partner and I are one of those people that started on the bread making sourdough journey at the start of 2020! I'm happy to report we're still going and now wanting to try new things. This cornbread was delicious! Will definitely be making it again.

      Reply
      • Gastronotherapy

        August 09, 2021 at 4:16 pm

        Fantastic, Amy! The sourdough journey has been so fun, and I'm so glad you enjoyed this cornbread recipe!

        Reply
    3. Andrea

      August 08, 2021 at 5:25 pm

      5 stars
      I'm a big fan of new cornbread recipes and this one is very intriguing. Will definitely be giving this one a try.

      Reply
      • Gastronotherapy

        August 09, 2021 at 4:17 pm

        Let me know if you try it, Andrea! The sourdough discard gives it a nice complexity that I really enjoy!

        Reply
    4. Tara

      August 08, 2021 at 6:13 pm

      5 stars
      Such an amazing use for sourdough discard! The flavors of this cornbread sound absolutely incredible.

      Reply
      • Gastronotherapy

        August 09, 2021 at 4:24 pm

        Thanks, Tara! It really adds great tangy flavor!

        Reply
    5. veenaazmanov

      August 08, 2021 at 10:15 pm

      5 stars
      Looks yummy and sounds perfect for a Tea Time Treat.

      Reply
      • Gastronotherapy

        August 09, 2021 at 4:24 pm

        Thanks, Veena! I agree! 🙂

        Reply
    5 from 7 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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