Sourdough Cornbread Recipe
Yield: 1 Pan
Sweet cornbread with the signature tangy flavor of sourdough. Baked in a cast iron skillet until golden brown, this Sourdough Cornbread recipe has crispy edges and a super soft center. Top with a pat of butter and a drizzle of honey for the perfect side dish to all of your favorite chilis, hardy soups, and stews.
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
This recipe card was updated on February 18th, 2026.
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.
Nutrition
Calories: 3290kcal | Carbohydrates: 501g | Protein: 59g | Fat: 121g | Saturated Fat: 67g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 599mg | Sodium: 1595mg | Potassium: 1227mg | Fiber: 22g | Sugar: 215g | Vitamin A: 3688IU | Calcium: 758mg | Iron: 14mg
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