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sourdough cornbread with butter and fork on a white plate.
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5 from 7 votes

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.
Prep Time5 minutes
Cook Time35 minutes
Fermentation Time8 hours
Total Time8 hours 40 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 10 servings
Calories: 232kcal
Author: MaryAnne

Equipment

  • 1 9" round cake pan

Ingredients

  • 1 cup sourdough discard
  • 1 cup milk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 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: 232kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 354mg | Potassium: 128mg | Fiber: 2g | Sugar: 8g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg