Sourdough Cornbread

There’s something deeply nostalgic about cornbread—it evokes memories of warm kitchens, cast iron skillets, and hearty meals with family. Now imagine that beloved comfort food infused with the subtle tang of sourdough. That’s exactly what you get with this Sourdough Cornbread: a moist, flavorful, golden-hued loaf that’s the perfect harmony between rustic Southern tradition and sourdough baking magic.

Whether you’re serving it alongside a bowl of chili, slathering it with butter and honey, or turning it into stuffing for the holidays, this recipe is a must-try. Made with sourdough discard (though you can also use active starter), it offers an easy and delicious way to use up your extra starter—and a new way to love cornbread.

In this blog post, we’ll dive into the ingredients, method, serving ideas, variations, tips for success, and creative ways to enjoy sourdough cornbread. Let’s get baking!

Ingredients for Sourdough Cornbread

• 1 cup cornmeal (preferably medium grind)

• 1 cup King Arthur all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon sugar (optional)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 cup sourdough discard

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 2 eggs

• 1/4 cup melted butter or neutral oil

• Optional: 1 cup corn kernels, shredded cheddar, jalapeños, or crumbled bacon

Method

1. Preheat the Oven

Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while preheating to get it nice and hot.

2. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, salt, sugar, baking powder, and baking soda.

3. Combine Wet Ingredients

In a separate bowl, whisk the eggs, sourdough discard, buttermilk, and melted butter until fully combined.

4. Bring It Together

Add the wet mixture to the dry ingredients and stir until just combined. Don’t overmix. Fold in any optional add-ins like cheese, corn, or jalapeños.

5. Bake

Pour the batter into a greased baking dish, muffin tin or the hot cast iron skillet. Bake for 20–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Cool and Serve

Let the cornbread cool for 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.

Why Add Sourdough?

Sourdough adds more than just tang to your cornbread. It improves texture, enhances shelf life, and adds nutritional benefits through natural fermentation. Using discard reduces food waste, and the complex flavor notes it adds make your cornbread truly unforgettable.

Serving Suggestions

• Classic Combo: Serve warm with chili, stew, or soup.

• Breakfast Twist: Top slices with a fried egg and avocado.

• Southern Style: Slather with honey butter or serve with collard greens.

• Holiday Favorite: Cube and use in stuffing or dressing.

• Snack Time: Toast slices and serve with fruit preserves or cheese.

Creative Variations

• Cheddar Jalapeño: Add 1 cup shredded cheddar and 1–2 diced jalapeños.

• Sweet Cornbread: Increase sugar to 1/4 cup and add 1/2 tsp cinnamon.

• Bacon & Scallion: Fold in crisped bacon and sliced scallions.

• Gluten-Free Option: Substitute flour with a gluten-free blend.

• Dairy-Free Version: Use plant-based milk and oil instead of butter.

Tips for Perfect Sourdough Cornbread

• Use Room Temp Ingredients: This ensures a smooth batter and even baking.

• Don't Overmix: Stir just until the ingredients are incorporated.

• Hot Skillet Trick: Preheating your skillet gives you a crisp, golden crust.

• Adjust Moisture: If your discard is very wet, reduce buttermilk slightly.

• Let It Rest: A short rest before slicing helps the texture set properly.

Storing and Reheating

To Store:
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

To Freeze:
Wrap individual slices in foil and freeze for up to 2 months. Thaw and reheat in the oven.

To Reheat:
Wrap in foil and warm in a 325°F oven for 10–12 minutes. Or toast slices in a pan with a bit of butter.

Final Thoughts

Sourdough Cornbread is more than a side dish—it’s a celebration of texture, flavor, and comfort. Whether you're new to sourdough or a seasoned baker, this recipe offers a fresh take on a beloved classic. It’s easy to adapt, impossible to mess up, and endlessly satisfying.

Try it with your favorite stew, turn it into stuffing, or just enjoy a warm square slathered with honey butter. However you slice it, this sourdough cornbread is sure to become a staple in your kitchen.