Easy Sourdough Cornbread (2024)

This sourdough cornbread is a great way to use some of your discard starter. Just mix and pour into an oven safe skillet and bake to perfection.

You may not know this about me, but I’m from the South.

And if there’s anything more Southern that cornbread, I don’t know what it is!

Well, ok, maybe fried green tomatoes…

And while we may differ on cornbread making etiquette like adding honey or even corn kernels, fresh hot cornbread is Southern cooking at it’s finest!

Since it’s a non-negotiable item on my table, I decided I needed to make it work with my sourdough.

So I did.

This Sourdough Cornbread recipe is perfect for using discard starter, but it’s also perfectly ok to use active sourdough as well.

If you don’t have a cast iron or oven proof skillet, you can use an 8″x8″ or 9″x9″ baking dish. But you’ll need to increase the baking time 5 minutes because it will be a little thicker.

Serve this hot and buttered as an accompaniment to Everyday Pinto Beans or my famous .

It’s also great for dessert with honey, maple syrup or my favorite, Blackberry Jelly.

If there’s any left over wrap it tightly in plastic wrap and/or put in a zip lock bag. It will only keep for a few days. But it freezes beautifully!

I like to freeze my leftover cornbread and save it for making Cornbread Stuffing around the Holidays.

Simple and easy to make, this Sourdough Cornbread recipe is gonna become one of your go-to’s!

Let’s get started!

Sourdough Cornbread

• 1/4 c butter, ghee, or coconut oil
• 1 c cornmeal
• 1 c flour
• 1/4 c sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup sourdough starter
• 2 eggs, beaten

First thing to do is turn on the oven to 400°F.

Put your butter, ghee, or coconut oil in the cast iron or oven proof skillet and slide that into the oven to melt while the oven is preheating.

I typically use ghee when I’m making this, so that’s what you’ll see in the pictures.

If you are interested in learning to make your own ghee, you can find that information right here.

I love using my cast iron skillet for this! It’s well seasoned so nothing sticks and it browns perfectly!

If you don’t have a cast iron skillet, you can get one here.

While the oil is melting, mix the flour, cornmeal, sugar, baking powder, and salt in a bowl.

If you have one with a handle and pour spout that makes it even easier!

Then you need to add the milk, sourdough starter, and the beaten eggs to the dry ingredients and mix well.

Take the skillet out of the oven and pour the melted fat into the batter and mix that in really well.

Now pour the batter into the hot skillet and smooth the top.

If you are using a baking dish instead, make sure to grease the sides and bottom so it doesn’t stick.

Slide the Sourdough Cornbread into the oven and bake for 25-30 minutes until it’s golden brown and a toothpick inserted in the middle comes out clean.

You can serve it straight from the pan if you want to. I like to put a plate over the top of the skillet and turn it over so that the cornbread is on the plate and serve it from there.

Cut it into wedges, slather on some butter, and serve warm.

Here’s more Sourdough Discard Recipes for you to enjoy: