Sourdough Cornbread Recipe
This easy sourdough cornbread recipe is fluffy, moist, and full of classic homemade cornbread flavor. It comes together in just a few minutes and can be baked right away or mixed up ahead of time for a long sourdough fermentation. I love serving a warm slice alongside creamy cheeseburger soup, sausage sauerkraut soup, or a hearty bowl of my best easy chili recipe. It's also delicious with my recipe on how to make butter from raw milk and honey for breakfast, making this a simple sourdough discard recipe you'll want to keep in your regular recipe rotation.
Quick Look: Easy Sourdough Discard Cornbread
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 25 minutes (plus optional 8 hour ferment time)
- 🕒 Total Time: 8 hrs, 30 minutes
- 👥 Servings: 8
- 📊 Calories: ~342 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in cast iron skillet
- 👩🍳 Flavor Profile: Slightly sweet and tangy with a tender, moist crumb and classic cornbread corn flavor.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing and baking.
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Why You'll Love This Recipe
- Easy to customize – Make cornbread muffins, add jalapenos and cheese for Mexican cornbread, or adjust the sweetness to suit your family's taste. Serve a warm slice alongside soup, chili, stew, or your favorite from-scratch dinner.
- A great way to use sourdough discard – This is one of my favorite ways to use up the discard that's sitting in the refrigerator instead of letting it go to waste.
- Helps you keep your sourdough starter active – When you regularly use your discard, you can continue how to maintain a sourdough starter without feeling like you're throwing away all that extra starter. I also like to keep it in the fridge so I can quickly mix up my sourdough discard pizza crust recipe or overnight sourdough pancakes
- Quick and simple – The batter comes together in just a few minutes with simple ingredients you probably already have in your kitchen.
- Long-ferment or bake right away – Mix the batter up and bake it immediately, or let it ferment for several hours or overnight when you want to plan ahead.
- Perfectly moist and fluffy – The sourdough adds a little tang and plenty of flavor while the cornmeal gives you that classic cornbread texture.
- Great with homemade meals – Serve a warm slice alongside soup, chili, stew, or your favorite from-scratch dinner.
Ingredients
- Tallow, butter or coconut oil- I usually use my beef tallow recipe
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How to Make This Sourdough Cornbread Recipe
Step 1: Mix the batter. Combine the dry ingredients in a large bowl with a Danish dough whisk. Add the wet ingredients and mix until well combined.
Step 2: Choose your fermentation. For long-fermented cornbread, cover the batter and let it sit at room temperature for a few hours or overnight. You can also refrigerate it for several days. For quick cornbread, bake the batter right away.
Step 3: Prepare and bake: Preheat the oven to 400°F. Grease a cast-iron skillet or baking pan, pour in the batter, and spread evenly. Bake for 20–25 minutes, or until golden brown.
Step 4: Serve and store. Serve warm with fresh butter and honey alongside your favorite soup or stew. Store leftovers in an airtight container in the refrigerator for up to a week.
Tips For This Sourdough Cornbread Recipe
- Use active or discard starter: Either sourdough discard or active sourdough starter works well in this recipe.
- Long ferment or bake right away: Let the batter sit for a few hours or overnight for a fermented option, or bake it immediately when you need cornbread quickly.
- Use buttermilk for extra moisture: Replace the milk with buttermilk for a softer, more tender cornbread with a little extra tang.
- Don't overmix: Mix the batter just until the ingredients are combined for tender cornbread.
- Preheat your skillet: For crispier edges, place your greased cast-iron skillet in the oven while it preheats before adding the batter.
- Adjust the sweetness: Add more or less sugar depending on whether you prefer your cornbread sweet or more savory.
- Make it your own: Add shredded cheddar cheese, diced jalapeños, or other favorite cornbread additions. Serve it warm: Fresh butter and honey are hard to beat, especially alongside a bowl of soup, chili, or stew.
Sourdough Cornbread Recipe FAQs
Yes! Active sourdough starter works just as well as sourdough discard in this cornbread recipe. It is a great way to use extra starter when you have more than you need for baking bread.
Yes. You can cover the batter and let it sit at room temperature for a few hours or overnight before baking. You can also refrigerate the prepared batter for several days if you're making it ahead of time.
Absolutely. If you need cornbread quickly, simply mix the batter and bake it right away. The quick-bake option is an easy way to use sourdough discard without waiting for fermentation.
Yes. Buttermilk works especially well in this recipe and gives the cornbread a slightly tangy flavor while helping keep it moist and tender.
Yes! A cast-iron skillet is one of my favorite ways to bake cornbread. It gives the edges a delicious golden-brown crust while keeping the center soft.
Store leftover cornbread in an airtight container in the refrigerator for up to one week. You can warm individual pieces in the microwave or oven before serving.
Yes. Allow the cornbread to cool completely, then wrap individual pieces well and place them in a freezer-safe bag or container. Thaw and warm before serving.
Overbaking is one of the most common reasons cornbread turns out dry. Bake just until the top is golden and the center is set. Using buttermilk instead of regular milk can also help keep the cornbread moist.
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If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Sourdough Cornbread Recipe
Equipment
- 1 Large Mixing Bowl
- 1 Danish Dough Whisk
- 1 measuring cups and spoons
- 1 12-inch cast iron skillet or 9 x 13 inch pan
Ingredients
- 2 ½ cups flour
- 1 ½ cups cornmeal
- ½ cup sugar
- 1 Tbl. baking powder
- 1 tsp. salt
- 1 cup sourdough discard
- 2 cups milk
- ½ cup beef tallow
- 2 large eggs
Instructions
- In a large bowl, combine the dry ingredients and mix with the danish dough whisk.
- Add the wet ingredients right on top of the dry ingredients in the same mixing bowl and mix well.
Long Fermented Option:
- Let the batter sit at room temperature for a few hours or overnight. This gives the sourdough time to ferment the flour and can make the cornbread easier to digest. You can also refrigerate the batter for several days if you're making it ahead for an event.
Quick Bake Option:
- Mix up your batter and bake right away.
Baking Instructions:
- Preheat your oven to 400 degrees.
- Grease your cast-iron skillet or baking pan.
- Pour in your batter and spread it out evenly.
- Bake for 20 to 25 minutes or until golden brown on top.
- Serve with some fresh butter and a drizzle of honey alongside your favorite soup or stew, and you'll have the perfect meal on a winter's evening.
- Store leftovers in an airtight container for up to a week in the refrigerator.
- If you make this recipe, be sure to come back and give a 5-star rating so others will know to try it too. Happy baking friends!
Notes
- Use cast iron: A cast-iron skillet gives this cornbread delicious, crispy edges and an old-fashioned flavor.
- Make muffins: Fill paper-lined muffin cups ⅔ full and bake for 15–20 minutes.
- Make Mexican cornbread: Add ½ cup corn, 1 diced jalapeño, and 1 cup shredded cheese to the batter.
- Long ferment: Mix the batter ahead and let it ferment on the counter or in the refrigerator.
- Use buttermilk: Replace the milk with buttermilk for extra moist, tender cornbread.
- Adjust the sweetness: Add more sweetener if you prefer a sweeter cornbread.
- Great for beginners: This is a simple recipe if you're new to baking with sourdough.
- Enjoy leftovers: Serve leftover cornbread for breakfast with honey or maple syrup and raw milk.
This recipe is soo good!