Sourdough Cornbread (discard or active starter)

This Sourdough Cornbread is tender, moist, slightly sweet, and pleasantly tangy from sourdough starter (either active or discard). It is a quick and easy recipe that can be fermented overnight or baked straight away. Serve this cornbread with your eggs in the morning or alongside soups, stews, or classic chili for dinner!

Recipe Background and Details

When I tell you my husband loves this cornbread I mean he LOVES this cornbread. He loves anything cornmeal based more than anyone I've ever known. But adding the tanginess of sourdough starter to the sweetness of cornmeal is really something special. I love using my sourdough discard to make this cornbread but if you want to use active you can and either bake it straight away or give it a long-ferment. I'll give all those details below, but just know that this recipe, like most of my recipes, has a choose-your-own-adventure element.

If you are new to sourdough or interested in starting, be sure to check out my Easy Sourdough Starter Guide. And if you are looking for more ways to use your sourdough starter (active or discard), give these popular recipes a try: Sourdough Hot Dog or Hamburger Buns, Soft Sourdough Tortillas, Sourdough Sandwich Bread, Sourdough Discard Soft Pretzels, Sourdough Discard Cinnamon Rolls, Sourdough Discard Pizza Crust, Sourdough Discard Crackers, Sourdough Discard Sandwich Bread, and Sourdough Discard Banana Bread.

Ingredients (with substitution ideas)

A very standard and customizable list of ingredients are all you need to make this easy sourdough cornbread.

milk: I use whole milk but you can use 2% or use your preferred alternative milk.

sourdough starter: This is a great discard cornbread and that is how I almost always make it, but if you want to ferment it, use active, bubbly starter. Instructions for both are in the recipe card.

honey: or whatever sweetener you prefer. I go pretty light on the sweetener as I do not like a very sweet cornbread, but if you do, feel free to increase the amount to ¼ or ⅓ of a cup.

cornmeal: I prefer a medium grind but you can use what you have and what you prefer. You'll have a more cakey texture if you use a finer grind and a more coarse, crumbly texture if you use a coarse grind.

egg: The egg adds moisture and tenderness but if you want to leave it out you can substitute plain yogurt, sour cream, or a flax egg and get similar results.

butter: Melted butter is my preference but you can use any fat you prefer. Melted coconut oil would be my choice.

flour: I have used all purpose, whole wheat pastry, and einkorn to make this and they all turn out great.

baking powder: for some lift. Baking powder reacts to liquid and also to heat, so even if you overnight ferment this, you will still get some lifting power from the baking powder when it hits the oven.

salt: I use Diamond Crystal Kosher Salt in all of my recipes. If you are using a fine table salt, use less.

See recipe card for quantities.

Instructions - how to make sourdough cornbread

You don't need anything fancy to make this easy, one-bowl cornbread recipe.

Mix milk, sourdough starter, and honey with cornmeal and set aside for a few minutes. I like to let the cornmeal bloom a bit especially if I'm using a more coarse cornmeal like I was here.

Next add melted butter and egg and whisk well before adding flour, salt, and baking powder and mixing one final time until smooth.

At this point if you are using active starter you can allow the mixture to sit at room temperature for 12 hours before baking. Or room temperature for 4 hours and then in the refrigerator overnight if you are nervous about the milk and egg.

When ready to bake, scrape batter into buttered and floured 8x8 inch pan. Smooth the batter out evenly in the pan and bake in preheated oven for 20 minutes or until a toothpick comes out clean with a few moist crumbs attached. Do not overbake or you will have a very dry cornbread.

Allow to cool slightly before slicing and serving.

Variations

You can dress this up a lot of different ways. Here are some ideas:

• Cheddar cheese and diced jalapenos (use fresh, pickled, or candied!)
• Vanilla extract and fresh blueberries for a fun, sweet, breakfast version.
• Shredded cheese, chives, and crumbled bacon
• Sun-Dried tomatoes, rosemary, and feta
• Fresh corn kernels
• Sage, rosemary, and other dried herbs for a fall and/or Thanksgiving flavor

Can I bake this in a Cast Iron Skillet?

Yes! Use an 8 or 9 inch cast iron skillet if you want to bake this Sourdough Cornbread in a skillet. You can even preheat the skillet with some oil or butter before adding the batter.

Can I make this into Sourdough Cornbread Muffins?

Again, yes! You sure can. You should get about 12 muffins. I recommend using paper liners to avoid sticking. Bake them for about 15 minutes before checking for doneness.

Storage and Reheating

Store covered at room temperature for 2-3 days. Any longer and I recommend storing in the refrigerator or freezer.

To reheat: my favorite way to reheat this and all cornbread is to slice it in half, butter it, and toast it in a skillet over medium heat until golden and warm. It is especially good like this if you are serving it with eggs.

How to Serve Sourdough Cornbread (and what to do with leftovers)

Like I wrote above, I love this buttered and toasted with eggs.

A natural match for cornbread is chili, of course. But it is really good with all soups and stews. We love serving it with my Hearty Beef and Barley Soup and it makes the best croutons for Homemade Cream of Mushroom Soup.

Sourdough cornbread is also delicious buttered, toasted in a skillet, and topped with berries and whipped cream for a fun spin on a classic shortcake.

Finally, if you want to make the best croutons, cube your leftover sourdough cornbread, toss with butter and/or oil and herbs and bake until golden and crispy. Use these croutons on salads or as soup toppers. So good! Or you can grind them up for cornbread crumbs - great for fried chicken!

Related - Sourdough Recipes

Pairing - Soups and Stews

Sourdough Cornbread

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This Sourdough Cornbread is tender, moist, slightly sweet, and pleasantly tangy from sourdough starter (either active or discard). It is a quick and easy recipe that can be fermented overnight or baked straight away. Serve this cornbread with your eggs in the morning or alongside soups, stews, or classic chili for dinner! 

• Total Time: 30 minutes
• Yield: 9 squares of cornbread

Ingredients

1 cup (240 grams) whole milk

½ cup (140 grams) sourdough starter

2 tablespoons (42 grams) honey

1 cup (156 grams) cornmeal

2 ounces (56.5 grams) melted butter

1 egg

1 cup (120 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1 teaspoon (3 grams) kosher salt

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Instructions

Preheat oven to 425 degrees F and butter and flour an 8x8 inch square baking pan. Or if baking in a skillet, place skillet in oven to preheat with a few tablespoons of butter while you prepare the batter.

Mix milk, sourdough starter, and honey with cornmeal and set aside for a few minutes. I like to let the cornmeal bloom a bit especially if I'm using a more coarse cornmeal like I was here.

Next add melted butter and egg and whisk well before adding flour, salt, and baking powder and mixing one final time until smooth.

At this point if you are using active starter you can allow the mixture to sit at room temperature for 12 hours before baking. Or room temperature for 4 hours and then in the refrigerator overnight if you are nervous about the milk and egg.

When ready to bake, scrape batter into buttered and floured 8x8 inch pan. Smooth the batter out evenly in the pan and bake in preheated oven for 20 minutes or until a toothpick comes out clean with a few moist crumbs attached.

Allow to cool slightly before slicing and serving.

Notes

I highly encourage you to read the blog post for additional information, tips, etc.

• Author: anita | wild thistle kitchen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: bread, sourdough
• Method: baking, sourdough
• Cuisine: American