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.
I’ve been looking through my recipe box lately, and I stumbled upon my grandma’s cornbread. I shared with my dad that I was thinking about making grandma’s recipe for dinner and he immediately responded, “Oh, that’s good cornbread.”
But if you know anything about me, I had to give it a sourdough twist.
After that first bite, I couldn’t stop thinking, “Why have I been buying boxed cornbread for all of these years?”
Not only is this recipe so simple to make, but it is beyond delicious!
Toss all of the ingredients in a stand mixer and then pour the batter into a piping hot cast iron and bake. The end results are a sweet, moist cornbread with a slightly tangy sourdough flavor which perfectly balances the sweetness. The center is soft and fluffy but with a bit of a gritty texture from the cornmeal.
Smear on some quality butter and top with a drizzle of honey for a sweet addition to all of your family-favorite comforting meals.
Table of Contents
What is Sourdough Discard?
Sourdough discard is the secret ingredient to this delicious recipe! In order to achieve that sweet, but slightly tangy sourdough cornbread, using sourdough discard is the one non-negotiable item.
Sourdough discard is an unfed active starter and it is what will give you stronger tangy flavors in this sweet cornbread.
Don’t have your very own sourdough starter? What are you waiting for? Just 7 days stand between you and delicious sourdough bread and so many amazing sourdough discard recipes, like fried sourdough chicken tenders, sourdough crepes, chewy sourdough oatmeal and butterscotch cookies, and so much more.
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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 and it’s delightful.
Easy recipe to make:
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. No buttermilk, no extra steps, just an easy, delicious recipe.
Quick, no-wait recipe:
Using discard starter makes this a no-wait recipe. Simply mix the ingredients and bake it in the oven just before dinner for fresh hot sourdough cornbread.
Great way to use up sourdough discard:
I’m always on the hunt for new and creative ways of using up my sourdough discard. Lately, I have been making plenty of sourdough recipes using discard like my sourdough banana bars and blueberry buckle. Sourdough cornbread is another great recipe to add to my collection.
Ingredients:
Unsalted Butter, room temperature – In order for the sugar and butter to cream properly, make sure the butter is softened.
White Sugar – Or for a healthier option substitute white sugar for 1/2 cup of maple syrup, honey, or half-and-half.
Large Eggs
Cornmeal – Yellow or white cornmeal will work the same, but I prefer the yellow cornmeal for the bright signature yellow color
All-purpose flour – Any flour will do, but my favorite brand is King Arthur.
Baking Powder – Since we are not fermenting this recipe we will need a little assistance to help this batter rise.
Milk – Though my family uses dairy products, this recipe should be just as tasty if you use non-dairy milk. Swap out for a 1:1 ratio.
Sourdough Discard – I love for the sourdough tang to shine in my sourdough cornbread, so I like to use discard that has been in my fridge for at least a few days. For a slightly less tangy-tasting cornbread, use fresher sourdough discard or an even amount of active sourdough starter.
Supplies
Stand Mixer or Hand whisk and a large mixing bowl
Measuring cup
Cast Iron Skillet (10″) or an 8×8 square pan
How to Make Sourdough Cornbread:
Place your cast iron in the cold oven. If using a baking dish, 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.
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.
Combine cornmeal with the egg mixture and mix thoroughly.
In a medium bowl, sift the flour and baking powder together.
You are going to alternate adding the dry ingredients and wet ingredients to the stand mixer. I like to start by adding the flour mixture, then the milk, then the sourdough discard, and repeat until all of it is added.
Avoid overmixing your batter, as this can lead to a tough crumb. Stop mixing once the flour has just been incorporated.
Carefully remove the hot skillet from the oven and pour the sourdough cornbread batter into the hot skillet or greased square baking dish.
Bake for 30-40 minutes or until a toothpick comes out with a few cornmeal bits, but no wet batter.
Place on a wire rack for 10 minutes before slicing into the fresh hot cornbread.
How to Serve Sourdough Cornbread:
Sourdough cornbread fresh from the oven is best! Watch the butter melt and soak into the moist, sweet cornbread. For a little extra sweetness, drizzle on some local honey.
Though it can be enjoyed alone, sourdough discard cornbread is the perfect addition to plenty of comforting family-favorite meals.
- Chilis, hardy soups, or stews: Serve as a side or crumbled on top for some added sweetness.
- Southern Cooking: A delicious side for your favorite bbq mains or any savory side like baked beans or homemade baked mac and cheese.
- Taco Salad: My grandma would serve cornbread on top of a taco salad in place of corn chips. Yum!
- Cornbread Stuffing or Croutons: Before you toss out any stale cornbread, transform it into these tasty options.
- Breakfast: Sourdough cornbread with butter and jam is delicious when served with morning eggs.
How to Store Sourdough Cornbread:
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:
What does sourdough cornbread taste like?
Sourdough cornbread is a deliciously sweet, yet tangy, fluffy, yet a bit gritty kind of bread. Slather some butter on top with a drizzle of honey, if you desire, and enjoy a moist and flavorful cornbread.
Can I make this recipe into sourdough cornbread muffins?
I personally have not made corn muffins using this sourdough cornbread recipe, but it sure sounds like a great idea! Instead of baking in a cast iron, use a muffin pan and line them with muffin cups. The muffin liners will prevent the cornbread from sticking to the pan. Reduce the baking time to 18-20 minutes or until a toothpick comes out clean for perfectly moist cornbread muffins.
Can I use an active sourdough starter?
You can absolutely swap out sourdough discard for an active starter, however, the cornbread won’t have as tangy of a sourdough flavor as sourdough discard offers. I would use a 100% hydration starter, meaning the starter is made from a 1:1 ratio of water and flour.
Happy baking!
More Cast Iron Skillet Recipes:
Cast Iron Quiche with a Sourdough Crust
Chocolate Sourdough Focaccia Bread with a Peanut Butter and Cream Cheese Topping
Cheddar and Chive Sourdough Irish Soda Bread
Easy Skillet Sourdough Discard Cornbread Recipe
Yield: 1 Pan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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.
Ingredients
- 1/2 cup butter
- 1 cup sugar (200g)
- 2 eggs
- 1 cup white or yellow cornmeal (175g)
- 1 cup flour, sifted (140g)
- 2 tsp baking powder (5g)
- 1 cup milk (245ml)
- 1 cup sourdough discard (275g)
Instructions
- Place your cast iron in the cold oven. If using a baking dish or muffin ti, 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.
- 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.
- Combine cornmeal with the egg mixture and mix thoroughly.
- In a medium bowl, sift the flour and baking powder together.
- You are going to alternate adding the dry ingredients and wet ingredients to the stand mixer. I like to start by adding the flour mixture, then the milk, then the sourdough discard, and repeat until all of it is added.
- Avoid overmixing your batter, as this can lead to a tough crumb. Stop mixing once the flour has just been incorporated.
- 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 30-40 minutes / 20 minutes for muffins or until a toothpick comes out with a few cornmeal bits, but no wet batter.
- Place on a wire rack for 10 minutes before slicing into the fresh hot cornbread.
Notes
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.
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.
Did you make this recipe?
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