Sourdough cornbread

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There’s something so comforting about cornbread, especially when it has a tangy sourdough twist! This easy sourdough cornbread recipe is perfect for using up that extra sourdough discard in your fridge. The result is a moist, flavorful bread with just the right amount of sweetness. This cornbread will surely become a family favorite whether you enjoy it plain, jazzed up with optional add-ins, or slathered with butter and honey.

This sourdough cornbread makes the perfect side dish for cozy dinners, BBQs, or simply as a snack. It’s quick to whip up, endlessly customizable, and a fantastic way to use up that sourdough discard. Happy baking!

Why You’ll Love This Recipe

    •    Uses sourdough discard: No waste! This recipe turns your leftover sourdough starter leftovers into something amazing.

    •    Quick and easy: Ready in just 40 minutes with minimal effort.

    •    Customizable: Add cheese, corn, or even jalapeños to make it your own.

This sourdough cornbread recipe is the perfect way to use up sourdough discard. It’s tangy, slightly sweet, and crumbly yet moist. Serve it as a side dish for soups, stews, or chili, or enjoy it with a pat of butter and a drizzle of honey for a quick snack.

Easy Sourdough Cornbread Recipe (With Sourdough Discard)

Here’s what you’ll need to make this flavorful sourdough cornbread:

Dry Ingredients

• 1 cup yellow cornmeal (medium grind works best for texture)
• 1 cup all-purpose flour
• 1/3 cup granulated sugar (adjust to your taste)
• 1 teaspoon baking powder – leavening agent
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup sourdough discard (straight from the fridge is fine)
• 3/4 cup buttermilk (or regular milk + 1 tsp lemon juice)
• 1/4 cup melted butter (or neutral oil like avocado oil)
• 2 large eggs

Optional Add-ins

• 1 cup corn kernels (fresh, frozen, or canned
• 1 cup shredded cheddar cheese
• 1-2 tablespoons chopped jalapeños for heat

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How to make sourdough cornbread

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet for extra crispy edges.

Step 2: Mix Dry Ingredients

Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk until evenly distributed.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, buttermilk, melted butter, and eggs. Ensure the mixture is smooth and fully combined.

Step 4: Mix Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix the cornbread batter! If adding corn, cheese, or jalapeños, fold them in gently.

Step 5: Bake

Pour the batter into your prepared baking dish or cast iron pan. Smooth the top with a spatula. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cornbread cool for 10 minutes before slicing. Serve the fresh hot cornbread with honey butter, maple syrup, or alongside your favorite meal.

I can’t wait to hear how you customize your sourdough cornbread! Whether you add melty cheddar, fresh corn, or a kick of jalapeño, this recipe is endlessly versatile and always delicious. Don’t forget to let me know in the comments how it turned out!

How to bake the sourdough cornbread in muffin tins

• Preheat the Oven: Set your oven to 375f .
• Prepare the Muffin Tin: Lightly grease each cup of the muffin tin with butter or non-stick spray, or line it with paper muffin liners.
• Fill the Muffin Tins: Pour your cornbread batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
•  Adjust the Baking Time: Muffins are smaller than a standard cornbread pan, so they’ll bake faster. Start checking for doneness at 15 minutes. A toothpick inserted in the center of a muffin should come out clean when they’re ready.
• Bake and Cool: Bake in the oven until golden brown and set. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Pro Tips for the Best Sourdough Cornbread

    •    Tangier flavor: If you prefer a tangier sourdough flavor, let the batter rest for 30 minutes before baking.

    •    Sweeten it up: For a sweeter cornbread, increase the sugar to 1/3 cup or add a tablespoon of honey to the wet ingredients.

    •    Storage: Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Perfect Pairings for Sourdough Cornbread

    •    Soups & Stews: This cornbread pairs wonderfully with chili, vegetable soup, or beef stew.

    •    Breakfast: Serve it with scrambled eggs and a side of crispy bacon.

    •    Snack: Slather on some butter and honey for an irresistible treat.

Frequently Asked Questions

How do I store sourdough cornbread?

• Room Temperature: Leftover cornbread can be stored at room temperature for up to 2 days in an air-tight container or tightly wrapped in plastic wrap.
• Refrigeration: For longer storage, keep it in the fridge for up to 5 days. Warm it in the microwave or oven before serving for the best texture.
•   Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes.

Can I make sourdough cornbread ahead of time?

Yes!

• Bake Ahead: Bake the cornbread 1-2 days before serving. Store it at room temperature or in the fridge, then warm it in the oven before serving for a fresh-baked taste.
• Prep the Batter: You can mix the dry ingredients and wet ingredients separately up to a day in advance. Combine them just before baking to ensure the best texture.

Can I use an active sourdough starter instead of discard?

Yes, you can use an active starter instead of discard, but it might slightly change the texture.

• Using Active Starter: The cornbread will rise a bit more and have a fluffier texture. Keep the measurement the same (1 cup of starter).
•  Adjusting for Hydration: If your active starter is wetter or thicker than your discard, you may need to adjust the buttermilk slightly to maintain the correct batter consistency.

Can I make this sourdough cornbread gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that works for baking.

What can I use instead of buttermilk?

You can make a quick buttermilk substitute by mixing 3/4 cup milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

How can I make dairy-free sourdough cornbread?

Use non-dairy milk (like almond or oat milk) and replace the butter with oil.

If you liked this easy sourdough recipe, try these as well!

1. Sourdough dinner rolls
2. Sourdough cinnamon rolls focaccia bread
3. Sourdough pumpkin cream cheese stuffed muffins
4. Sourdough discard chocolate chip cookies