Sourdough Cornbread

Sourdough cornbread made from a sourdough discard that is soft, moist, fluffy and the perfect companion for that pot of chili. Simple to make, this bread is best served with some soft butter and drizzled honey.

What is the best comfort food for a cold night? Chili and cornbread!

If you love this combo then you have to give this sourdough cornbread recipe a try! It's an easy recipe that makes the perfect side dish. 

Simple to make and you don't need a fed starter to achieve the perfect fluffy and moist texture. Serve alongside this Dutch Oven chili recipe for a complete meal. Get even more ideas of what to serve with chili.

If you love quick and easy sourdough recipes, be sure to check out my other sourdough discard recipes. Some favorites include these sourdough chocolate chip cookies, sourdough zucchini bread, or sourdough scones.

If you do not have a starter, check out my cast iron cornbread recipe.

Jump to:

• 🌽Ingredients
• 📝Tips to Make it Better
• 🥣How to Make
• 🍽Ways to Serve
• ❓Recipe FAQ's
• 🍞More Sourdough Recipes
• 📋Recipe

🌽Ingredients

Buttermilk: While other kinds of milk can be used, buttermilk is really what gives you that classic cornbread flavor and texture. If using milk, substitute 1 tablespoon of the milk for vinegar.

Honey: Honey is added to the batter to give a little more flavor and softer texture. Maple syrup can be substituted.

Sourdough Discard: This recipe calls for sourdough discard but an active starter can be used as well.

See full information on ingredients and quantities in the recipe card.

📝Tips to Make it Better

• Use Buttermilk: Buttermilk is what gives cornbread flavor and makes it soft. It really should not be substituted.
• Be careful not to over-bake: Overbaking will dry out the cornbread. Take out as soon as it starts to turn brown and the center is fully cooked.
• Add honey: I have made this cornbread with and without honey. Adding just a touch of honey gave it so much more flavor.
• Do not over-mix: Mix ingredients just until they are combined. Over-whipping will lead to dense cornbread.

🥣How to Make

Step 1: Preheat oven to 400 degrees Fahrenheit.

Step 2: Prepare a 9"x9" square pan with cooking spray, oil or, parchment paper. Set aside. A 9" cast iron pan may also be used.

Optional: It can also be baked in a cast iron pan. Just pour the batter in a hot skillet that is coated in butter and bake.

Step 3: In a medium bowl whisk together the cornmeal, all purpose flour, baking soda, baking powder, and salt. Set aside. (Image 1).

Step 4: In another large bowl whisk together the sourdough starter and buttermilk until completely smooth. Then, whisk in the melted butter, sugar and honey.

💡Pro Tip: Make sure the mix is completely combined before moving on. Over-mixing can lead to dense bread.

Step 5: Whisk in the egg just until combined. (Image 2).

Step 6: Fold the dry ingredients in the wet ingredients just until the flour and cornmeal are incorporated. (Image 3).

Step 7: Pour the batter into the prepared pan and bake for 20 minutes. It's done when it turns golden brown and a toothpick comes out clean when inserted in the middle. (Image 4).

Step 8: Allow to cool in the pan for 20 minutes before cutting and serving. (Image 5).

Allow to cool to room temperature before storing in a airtight container.

🍽Ways to Serve

Serve this sourdough cornbread with a bat of butter and a drizzle of honey.

Cornbread is best served with a hearty pot of chili or soup. Here are soup ideas to serve with your cornbread:

• Dutch Oven Chili
• Taco Soup with Ground Beef
• Crockpot White Chicken Chili
• Ground Beef Vegetable Soup
• Razor Clam Chowder
• Smoke Salmon Chowder

❓Recipe FAQ's

🍞More Sourdough Recipes

📋Recipe