Sourdough Cornbread Recipe
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.
Equipment
- 9×9-inch baking pan - to bake your cornbread. I love this pan 9x9 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.
Ingredients
Dry 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
Wet Ingredients:
- 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
For Finishing:
- 2 Tbsp unsalted butter melted
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.⅓ (75g) cup unsalted butter
- Add the oil, honey, eggs, egg yolk, sourdough discard, buttermilk, and vanilla to the melted butter and whisk until smooth.⅓ (80g) cup avocado oil, 2 (42g) tablespoons honey, 2 eggs, 1 egg yolk, ½ (120g) cup sourdough discard , 1 (240g) cup buttermilk, 1 teaspoon vanilla extract
- 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!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
- 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.2 Tbsp unsalted butter
- 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
Notes
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.Nutrition
Serving: 1sliceCalories: 283kcalCarbohydrates: 37gProtein: 4gFat: 13g
Tried this recipe?Let us know how it was!