Skillet Sourdough Discard Cornbread Recipe
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This sweet sourdough cornbread bakes up golden in a cast iron skillet with crisp edges and a soft center. Serve it with butter and honey next to chili, soups, or stews. I took my grandma’s cornbread recipe and added sourdough, and the first bite made boxed cornbread feel unnecessary. Mix the ingredients, pour the batter into a hot skillet, and bake. The bread turns out moist with a mild sourdough bite and a slightly gritty crumb from the cornmeal. Sourdough discard gives it that gentle tang. You can make your own starter in seven days, and you can use the discard in recipes like sourdough fried chicken tenders, sourdough crepes, or sourdough oatmeal cookies.
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Why You’ll Love This Recipe
- Delicious-It’s fluffy with a little bit of grit from the cornmeal and sweet with a little bit of tang from the sourdough. Sourdough cornbread is all that you want from cornbread but with a little extra pizazz.
- Easy recipe-When you realize just how simple this recipe is, you’ll never buy boxed cornbread again. All you need are pantry staples and a stand mixer to quickly whip up and bake this sourdough cornbread to perfection.
- Quick-rise recipe-Using sourdough discard with baking powder means no waiting days for the dough. All you need to do is mix and bake for fresh hot sourdough cornbread right before dinner.
- Great way to use up sourdough discard- Sourdough cornbread is simple to make, plus it’s a great way to use up extra sourdough discard. You can also try other cornbread recipes like Sourdough Cornbread Muffins and Sourdough Cornbread Stuffing.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Unsalted Butter, room temperature – Make sure the butter is softened so it creams properly with the sugar.
- White Sugar – Or for a healthier option, substitute 1/2 cup of white sugar with maple syrup, honey, or half-and-half.
- Large Eggs – These help bind the batter and add structure to the cornbread.
- Cornmeal – Yellow or white cornmeal will work the same, but I prefer yellow cornmeal for its bright, signature color.
- All–purpose flour – Any flour will do, but my favorite is King Arthur.
- Baking Powder – Since this recipe doesn’t rely on fermentation, we’ll need a little help from baking powder to make it rise.
- Milk – This sourdough bread works with non-dairy milk too. Swap at a 1:1 ratio.
- Sourdough Discard – I like using discard that’s been in the fridge a few days for a stronger tang. For a milder cornbread, you want to use fresher discard or an equal amount of active sourdough starter.
How to Make Sourdough Cornbread
- Place your cast iron skillet in a cold oven. If using a baking dish, you can skip this step.
- Preheat your oven to 375°F.
- Add softened butter and sugar to the bowl of a stand mixer with a paddle attachment. Cream them together on medium speed for about 2–3 minutes. Add the eggs one at a time.
- Continue mixing on medium speed until the mixture is light, fluffy, and pale yellow, about 3 minutes. Stir in the cornmeal until fully combined with the egg mixture.
- In a medium bowl, sift together the flour and baking powder.
- Alternate adding the dry ingredients and wet ingredients to the stand mixer. Start with the flour mixture, then the milk, then the sourdough discard, and repeat until everything is in.
- Avoid overmixing, or your cornbread will be tough. Stop mixing once the flour is just incorporated.
- Carefully remove the hot skillet from the oven and pour in the batter, or use a greased square baking dish.
- Bake for 30–40 minutes, until a toothpick comes out mostly clean with just a few cornmeal bits.
- Place on a wire rack for 10 minutes before slicing and serving the warm cornbread.
Sourdough cornbread straight from the oven tastes best. Watch the butter melt right in and soak into the moist, sweet cornbread. For a touch of extra sweetness, drizzle some local honey on top. Though it can be enjoyed alone, sourdough discard cornbread works great with plenty of comforting family-favorite meals and here’s a few ideas to consider:
- Chili, hearty soups, or stews: Serve as a side or crumble on top for a little added sweetness.
- Southern cooking: A tasty side for your favorite BBQ mains or any savory dish like baked beans or homemade mac and cheese.
- Taco salad: My grandma liked to top taco salad with cornbread instead of corn chips. Yum!
- Cornbread stuffing or croutons: Before tossing any stale cornbread, turn it into these tasty options.
- Breakfast: Sourdough cornbread with butter and jam makes a great morning side with eggs.
McKenna’s Helpful Tips
- Preheat the skillet. A hot cast iron skillet gives you crispy edges and a better rise.
- Use room-temperature ingredients. Soft butter and room-temp eggs mix smoother and bake more evenly.
- Don’t overmix. Stir just until the flour disappears or the cornbread will turn dense.
- Pick the right cornmeal. Medium-grind cornmeal gives classic texture without being too gritty.
- Let it rest before slicing. Ten minutes on a rack helps it set so it doesn’t crumble.
How to Store
Once the Sourdough Cornbread has completely cooled, slice it and place it in an airtight container on the counter. Enjoyed for up to 4 days.
Leftover cornbread also freezes well! Wrap the slices in plastic wrap and place them into a Ziploc bag. Store in the freezer for up to 3 months. When ready to eat, thaw on the kitchen counter until back to room temperature and enjoy!
FAQs
Sourdough cornbread is sweet with a gentle tang and has a soft, slightly gritty crumb from the cornmeal. Spread some butter on top and drizzle with honey if you like.
I haven’t tried corn muffins with this sourdough cornbread recipe, but it sure sounds like a great idea. Instead of baking in a cast iron skillet, use a muffin pan and line them with muffin cups. Use a muffin pan with liners to prevent sticking. Bake for 18–20 minutes or until a toothpick comes out clean.
You can swap discard for an active starter, but the cornbread won’t be as tangy. Use a 100% hydration starter, that is, equal parts water and flour.
Sourdough Cornbread Recipe
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Equipment
Ingredients
- 113 grams salted butter, softened 1/2 cup
- 200 grams sugar 1 cup
- 2 eggs
- 175 grams white or yellow cornmeal 1 1/3 cup
- 140 grams all-purpose flour, sifted 1 cup
- 6 grams baking powder 1 teaspoon
- 240 grams milk 1 cup
- 280 grams sourdough discard 1 cup + 3 Tablespoons
Instructions
- Place your 12-inch cast iron in the cold oven. If using a baking dish or muffin tin, skip this step.
- Preheat your oven to 375 degrees F.
- Add softened butter and sugar to the bowl of a stand mixer with a paddle attachment. Cream together on medium speed, about 2-3 minutes.This can also be done with a hand-mixer.113 grams salted butter, softened, 200 grams sugar
- One at a time, add the eggs. Continue to mix on medium speed until the egg mixture is light and fluffy with a pale yellow color, about 3 minutes.2 eggs
- Combine cornmeal with the egg mixture and mix thoroughly.175 grams white or yellow cornmeal
- In a medium bowl, sift the flour and baking powder together.140 grams all-purpose flour, sifted, 6 grams baking powder
- In a liquid measuring cup, mix together the milk and sourdough discard until combined. Alternated between adding dry and wet ingredients to the bowl. Continue to mix until all of the ingredients have been just incorporated.Avoid over mixing your batter, as this can lead to a tough crumb. Stop mixing once the flour has just been incorporated.240 grams milk, 280 grams sourdough discard
- Long Fermentation – If you prefer to long-ferment the batter, cover the mixing bowl and place it in the fridge overnight. Pull the batter out of the fridge about 30 minutes before baking to come to room temperature.
- Carefully remove the hot skillet from the oven and pour the sourdough cornbread batter into the hot skillet, greased square baking dish, or lined muffin tins.
- Bake for 30-35 minutes or until a toothpick comes out with a few cornmeal bits.Bake time is 18-20 minutes for muffins.
- Carefully remove the hot skillet and place on a wire rack for 10 minutes before slicing into the fresh hot cornbread. Serve warm with butter and honey, enjoy!
Notes
Recipe Tips
- Once the Sourdough Cornbread has completely cooled, slice it and place it in an airtight container on the counter. Enjoyed for up to 4 days.
- Leftover cornbread also freezes well! Wrap the slices in plastic wrap and place them into a Ziploc bag. Store in the freezer for up to 3 months. When ready to eat, thaw on the kitchen counter until back to room temperature and enjoy!
- You can swap out sourdough discard for an active starter, however, the cornbread won’t have as tangy of a sourdough flavor as sourdough discard offers. Use the same amount in grams.
- Instead of baking in a cast iron, use a muffin pan and line them with muffin cups. Reduce the baking time to 18-20 minutes or until a toothpick comes out clean for perfectly moist cornbread muffins.
This cornbread is seriously amazing! All the recipes on this site that I have tried have been amazing! The cornbread is nice and moist, which I feel like many cornbread recipes are dry and gritty. Definitely saving this recipe! Thank you!
I am thrilled to hear that you love this Sourdough Cornbread! We can’t get enough of it either. Thank you for sharing!
Can this recipe be fermented overnight and baked the next day?
Hi Leah! Yes, as long as you double-acting baking powder. I would pour the batter in the cast iron, place it in the fridge for up to 24 hours to cold-ferment and then bake the next day! Enjoy!
This sounds amazing – can’t wait to try it. I’ve been keeping all my discard because I felt it was wasteful to keep tossing it. Your recipes are perfect for using my discard- Thank you !
Oh yes, we are all about putting that sourdough discard to good use around here! I hope you love this recipe as well. Enjoy!
Can this recipe be made as muffins?
Absolutely! Divide the batter in the muffin tins and bake for 18-22 minutes!