Home » Blog » How To Make Delicious Sourdough Cornbread From Scratch

How To Make Delicious Sourdough Cornbread From Scratch

4.56 from 9 votes

This post may contain affiliate links. Read my disclosure policy.

This sourdough cornbread is a great way to use some of your discard starter. Just mix and pour into an oven safe skillet and bake to perfection.

sourdough cornbread in cast iron skillet on wooden table

You may not know this about me, but I’m from the South.

And if there’s anything more Southern that cornbread, I don’t know what it is!

Well, ok, maybe fried green tomatoes…

And while we may differ on corn bread making etiquette like adding honey or even corn kernels, fresh hot cornbread is Southern cooking at it’s finest!

Since it’s a non-negotiable item on my table, I decided I needed to make it work with my sourdough.

So I did.

This Sourdough Cornbread recipe is perfect for using discard starter, but it’s also perfectly ok to use active sourdough as well.

If you don’t have a cast iron or oven proof skillet, you can use an 8″x8″ or 9″x9″ baking dish. But you’ll need to increase the baking time 5 minutes because it will be a little thicker.

Serve this hot and buttered as an accompaniment to Everyday Pinto Beans or my famous Beef & Bacon Chowder.

It’s also great for dessert with honey, maple syrup or my favorite, Blackberry Jelly.

If there’s any left over wrap it tightly in plastic wrap and/or put in a zip lock bag. It will only keep for a few days. But it freezes beautifully!

I like to freeze my leftover cornbread and save it for making Cornbread Stuffing around the Holidays.

Simple and easy to make, this Sourdough Cornbread recipe is gonna become one of your go-to’s!

Let’s get started!

buttered sourdough cornbread on white plate with blue napkin

Easy Sourdough Discard Cornbread

Ingredients

  • 1/4 cup butter, ghee, or coconut oil (learn to make your own ghee here)
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup sourdough discard starter
  • 2 eggs, beaten

Instructions

First thing to do is turn on the oven to 400°F.

Put your butter, ghee, or coconut oil in the cast iron or oven proof skillet and slide that into the oven to melt while the oven is preheating.

I typically use ghee when I’m making this, so that’s what you’ll see in the pictures.

If you are interested in learning to make your own ghee, you can find that information right here.

I love using my cast iron skillet for this! It’s well seasoned so nothing sticks and it browns perfectly!

If you don’t have a cast iron skillet, you can get one here.

While the oil is melting, mix the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.

all the dry stuff

If you have one with a handle and pour spout that makes it even easier!

Then you need to add the milk, sourdough starter, and the beaten eggs to the dry ingredients and whisk well.

wet ingredients mixed with dry ingredients in glass bowl
the wet stuff added to the dry stuff

Take the skillet out of the oven and pour the melted butter or oil into the batter and stir that in really well.

melted ghee with sourdough cornbread ingredients in glass bowl with whisk
now adding the melted ghee

Now pour the batter into the hot skillet and smooth the top.

sourdough cornbread batter in hot cast iron skillet
ready to go in the oven

If you are using a baking dish instead, make sure to butter the sides and bottom so it doesn’t stick.

Slide the Sourdough Skillet Cornbread into the oven and bake for 25-30 minutes until it’s golden brown and a toothpick inserted in the middle comes out clean.

baked sourdough cornbread in iron skillet
baked and beautiful!

You can serve it straight from the pan if you want to. I like to put a plate over the top of the skillet and turn it over so that the cornbread is on the plate and serve it from there.

Cut it into wedges, slather on some butter, and serve warm.

Frequently Asked Questions About Sourdough Cornbread

How long will sourdough cornbread keep?

This keeps for about 3 days in a zip top bag on the counter. Up to about 5 days in the fridge.

Can I freeze this sourdough cornbread?

Yes you can! Wrap tightly in plastic wrap, slip into a zip top freezer bag, and pop it in the freezer for for up to 6 months or so.

How do you reheat sourdough cornbread?

The easiest way is to cut it in half horizontally and pop it under the broiler. BONUS: that makes it a little toasty on the inside.

Can I use this recipe to make Sourdough Cornbread Muffins?

Absolutely! Just pour the batter into a greased muffin tin and bake for 15 to 20 minutes, or until golden brown.

More sourdough discard recipes for you to try:

sourdough cornbread in cast iron skillet on wooden cutting board

Sourdough Cornbread

This sourdough cornbread is a great way to use some of your discard starter. Just mix and pour into an oven safe skillet and bake to perfection.
4.56 from 9 votes
Prep Time 5 mins
Cook Time 35 mins
Course Bread
Cuisine American
Servings 8 slices
Calories 258 kcal

Ingredients
  

  • 1/4 c butter ghee, or coconut oil
  • 1 c cornmeal
  • 1 c flour
  • 1/4 c sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup sourdough starter
  • 2 eggs beaten

Instructions
 

  • Preheat the oven to 400°F.
  • Put butter, ghee, or coconut oil in the cast iron or oven proof skillet and in the oven to melt while the oven is preheating.
  • Mix the flour, cornmeal, sugar, baking powder, and salt in a bowl.
  • Add the milk, sourdough starter, and the beaten eggs to the dry ingredients and mix well.
  • Take the skillet out of the oven and pour the melted fat into the batter and mix well.
  • Pour the batter into the hot skillet and smooth the top.
  • If you are using a baking dish instead, make sure to grease the sides and bottom so it doesn’t stick.
  • Bake for 25-30 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Notes

You can serve it straight from the pan if you want to. I like to put a plate over the top of the skillet and turn it over so that the cornbread is on the plate and serve it from there.
Cut it into wedges, slather on some butter, and serve warm.

Nutrition

Serving: 1sliceCalories: 258kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgSodium: 438mgPotassium: 138mgFiber: 2gSugar: 8gVitamin A: 286IUCalcium: 164mgIron: 2mg
Keyword sourdough discard recipe, cornbread
Tried this recipe?Let us know how it was!
By on August 2nd, 2022

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.