Sourdough Cornbread Recipe

Name: Sourdough Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1¼ (155g) cups all-purpose flour; 1 (160g) cup fine yellow cornmeal; ¾ (150g) cup granulated white sugar; 1½ teaspoons baking powder; ¼ teaspoon baking soda; 1 teaspoon fine sea salt; ⅓ (75g) cup unsalted butter (melted); ⅓ (80g) cup avocado oil (neutral oil ); 2 (42g) tablespoons honey; 2 eggs; 1 egg yolk; ½ (120g) cup sourdough discard ((100% hydration)); 1 (240g) cup buttermilk (or whole milk ); 1 teaspoon vanilla extract; 2 Tbsp unsalted butter (melted)

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I’m convinced cornbread is seriously underrated. It comes together so quickly and is the perfect cozy side for chili, BBQ, or a warm bowl of soup. This Sourdough Cornbread Recipe is soft, light, and moist with buttery flavor and crisp golden edges. Finish it with melted butter straight from the oven and a generous smear of homemade Honey Cinnamon Butter for the ultimate side dish.

Why You’ll Love This Recipe

Soft, moist texture: This cornbread has a light and tender crumb that stays moist for days.
Great use of discard: Have sourdough discard to use? This is an easy and delicious way to use it.
Easy to make: This recipe uses simple pantry staples and comes together quickly.
Overnight fermentation option: Ferment the batter overnight or mix it and bake right away.
Perfect for a crowd: Need an easy side dish? Double it and serve alongside your favorite dinner.

Tools You’ll Need:

9×9-inch baking pan- to bake your cornbread. I love this pan 9×9 pan from USA Bakeware.
Parchment paper (optional)- to line your pan for easy removal.
Mixing bowl- to mix the cornbread batter.
Whisk- to mix the batter.
Spatula- to spread the batter.
Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
Measuring cups and spoons– for measuring ingredients.
Oven safe metal clips (optional)- for holding the parchment down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.

Gather Your Ingredients:

Sourdough starter- (can use flat or past peak, can be cold or room temperature). Adds moisture without making the bread “sour”. Key for fermentation if you’re resting the batter overnight.
All-purpose flour- Gives the bread structure while keeping it soft and cakey.
Yellow cornmeal- I like to use a finer cornmeal that is degermed for baking, Quaker is a great brand.
Avocado Oil- Adds moisture and keeps the bread soft and tender. You can substitute for any neutral cooking oil.
Unsalted butter– Adds buttery flavor and moisture to the bread.
White sugar– Boosts sweetness and supports the rise and golden color.
Buttermilk- buttermilk makes this cornbread extra rich and tender, but you can substitute for whole milk if needed.
Honey- adds sweetness and classic honey flavor to the bread.
Vanilla extract– Enhances the flavor and brings warmth.
Eggs + egg yolk (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
Baking powder + Baking soda– Ensures the right rise to the cornbread.
Salt- Balances sweetness and enhances all the other flavors.
Honey Cinnamon Butter- I love to serve this cornbread with homemade Honey Cinnamon Butter!

Instructions

Step 1: Mix the Batter

Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment paper and coat lightly with melted butter or cooking spray.

This is an easy one bowl recipe, which I love. Start by adding your butter to a mixing bowl, and melt in the microwave.

Add the oil, honey, eggs, egg yolk, sourdough discard, buttermilk, and vanilla to the melted butter and whisk until smooth.

Next add the flour, cornmeal, sugar, baking powder, baking soda, and salt to the wet ingredients. Whisk gently until the batter is just combined and no streaks of flour remain. Don’t overmix at this stage!

Allow the batter to rest for ten minutes to allow the cornmeal to hydrate (this is important don’t skip this step).

Overnight Fermentation Option: At this point you have the choice to ferment the batter overnight. If you choose to ferment, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 2: Bake the Cornbread

Continued Overnight Fermentation: If you chose to ferment the batter overnight in the refrigerator, remove from the refrigerator and allow to rest at room temperature for 30 minutes to an hour until the chill is taken off. Proceed as directed below.

Pour the batter into the prepared baking pan and spread it into an even layer.

Bake for 30–32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

For the most accurate doneness, the center should register 200–205°F (93–96°C) on an instant-read thermometer.

Remove the cornbread from the oven, and immediately brush the hot cornbread with melted butter to lock in the moisture.

Allow to cool 20 minutes, then slice into 9-12 even sections.

Slice and serve warm with Honey Cinnamon Butter and an extra drizzle of honey.

Yields 12 servings

How to Store:

Room Temperature– Store cornbread in an airtight container on counter for up to 4 days.

Freezer– Freeze cornbread in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

FAQ’S

Can I bake this in a cast iron skillet?

Yes! A 9-inch cast iron skillet works beautifully and gives the edges an even crispier crust. Butter or oil the pan before baking.

Can I double the recipe?

Yes! Double the recipe and use a 9×13 inch pan to bake the cornbread. Extend the bake time until the internal temperature reads as directed on the recipe.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough appetizer recipes!

Sourdough Appetizer Recipes: