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–+ servings
piece of sourdough cornbread on a plate square

Sourdough Cornbread Recipe

This easy sourdough cornbread recipe is fluffy, moist, and full of classic homemade cornbread flavor.
Prep Time 5 minutes
Cook Time 25 minutes
Optional fermentation time 8 hours
Total Time 8 hours 30 minutes
Serving Size 8 people

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.
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