Name: Sourdough Cornbread
Prep time: 15 min
Cook time: PT-493808H47M54S
Cuisine: American
Ingredients: 1 cup all purpose flour; ⅔ cup yellow cornmeal, finely ground; 2 teaspoons kosher salt; 2 teaspoons baking powder; 2 tablespoons granulated sugar; 3 large eggs; 1 cup sour cream; 1 cup sourdough discard; 10 tablespoons unsalted butter, melted, for the batter; 1 tablespoon unsalted butter, for the pan

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There’s something magical about the smell of cornbread baking in the oven, with its slightly sweet, buttery aroma mingling beautifully with the more robust scent of sourdough. This Sourdough Cornbread is not just your average cornbread; it’s a delightful twist that leverages the tangy flavor of sourdough, adding depth to the traditional recipe. You get a crust that’s crisp on the outside, while the inside remains tender and moist, ensuring every bite is everything you want in a side dish or snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Cornbread
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Cornbread

I first discovered sourdough cornbread during a potluck, where it stole the show among classic dishes. Everyone was drawn to its golden hue and could hardly resist the friendly, warm look it offered. When I made it for the first time at home, the anticipation bubbled over as it baked, filling my kitchen with heartwarming scents. This recipe allows you to use up that sourdough discard, making it not only delicious but resourceful as well!

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in about 40 minutes, making it perfect for those last-minute cravings.
Irresistible Flavor: The tang of sourdough meets the sweetness of cornmeal, creating a unique taste experience.
Eye-Catching Appeal: The golden crust and slightly cracked top look rustic and inviting, perfect for showcasing at gatherings.
Flexible Serving: Ideal for breakfast, brunch, or as a side for chili, barbecues, or holiday meals.
Diet-Friendly Options: For gluten-free versions, substitute with your favorite gluten-free all-purpose flour and cornmeal.

Ingredients You’ll Need

1 cup all-purpose flour: This provides the base structure. You can swap it with whole wheat flour for a heartier flavor.
⅔ cup yellow cornmeal, finely ground: For that distinct cornbread texture and flavor; use stone-ground for a rustic touch.
2 teaspoons kosher salt: Enhances the flavors; simple table salt can be used in a pinch.
2 teaspoons baking powder: Helps the cornbread rise; ensure it’s fresh for best results.
2 tablespoons granulated sugar: Balances the flavors, but you can reduce this for a less sweet option.
3 large eggs: These contribute to the cakelike texture; room temperature eggs work best.
1 cup sour cream: Adds moisture and richness; Greek yogurt can be a great substitute.
1 cup sourdough discard: Provides that delightful tang; other leaveners can be used, but they won’t impart the same unique flavor.
10 tablespoons unsalted butter, melted: For richness; feel free to use olive oil for a lighter option.
1 tablespoon unsalted butter, for the pan: This is to grease the skillet and enhance the crust.

How to Make Sourdough Cornbread

Preheat the Oven: Set your oven to 350°F, using conventional mode. Place your cast iron skillet or baking pan in the oven with 1 tablespoon of butter for the last 10 to 15 minutes until melted and sizzling.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ⅔ cup finely ground yellow cornmeal, 2 teaspoons kosher salt, 2 teaspoons baking powder, and 2 tablespoons granulated sugar. Mixing these ingredients together well distributes the baking powder evenly.
Combine the Wet Ingredients: In a large bowl, whisk together 3 large eggs, 1 cup sour cream, 1 cup sourdough discard, and 10 tablespoons melted unsalted butter until smooth and beautifully blended. This emulsification step brings everything together for an even batter.
Combine Wet and Dry: Add the dry mixture to the wet ingredients and whisk gently just until combined. Avoid over-mixing; a few lumps are perfectly fine.
Pour and Spread the Batter: Carefully remove the hot skillet from the oven. Pour the batter directly into the sizzling pan and spread it evenly with a silicone spatula, reaching the edges.
Bake the Cornbread: Place it in the oven and bake for 20 to 24 minutes. Keep an eye on it until the center springs back when touched, and a toothpick inserted comes out clean, with just a few crumbs clinging.
Serve Warm: Allow the cornbread to cool slightly in the pan, then turn it out onto a cutting board. Slice with a serrated knife for clean wedges.

Storing & Reheating

Store leftover Sourdough Cornbread at room temperature in an airtight container for up to 3 days. If you need to keep it longer, refrigerate it for up to a week, wrapping it tightly in plastic wrap or foil. For freezing, wrap the cooled cornbread in plastic and then in aluminum foil, where it can last up to 3 months. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes; this refreshes its texture. Keep in mind that while the flavor remains delightful, the crust may soften slightly upon freezing.

Chef’s Helpful Tips

Be careful not to overmix the batter; you want a tender cornbread without toughening the gluten.
Using room-temperature eggs will help the batter combine more easily and create a lighter texture overall.
For a sweeter note, consider adding a dollop of honey or maple syrup before baking.
If you’re worried about the baking time, start checking a few minutes early; every oven is a little different!
Try adding mix-ins like corn kernels, jalapeños, or shredded cheese to customize your cornbread.

Perfectly moist, subtly sweet, and mildly tangy, Sourdough Cornbread is a blend of tradition and innovation that brings something special to any table. It’s excellent warm with butter or served alongside your favorite stew or chili. Don’t shy away from experimenting—feel free to add your own spin with herbs, spices, or extra ingredients. The potential is truly limitless!

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind that it may change the texture slightly, making it denser. You might want to use a combination of both for better results.

What can I do with leftover sourdough discard?

The sourdough discard adds wonderful flavor, but if you have excess, consider using it in pancakes, waffles, or even pizza dough! You can also refrigerate it for future recipes.

Can I make this cornbread without eggs?

Absolutely! To replace the eggs, you can use 1/4 cup of unsweetened applesauce or a “flax egg,” which is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, allowing it to sit until thickened.

How do I know when my cornbread is done?

Your cornbread is done when the edges are slightly browned, the center springs back when gently pressed, and a toothpick inserted in the center comes out clean or with just a few clinging crumbs.

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Sourdough Cornbread

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Author: Peter
Prep Time: 15 minutes
Cook Time: 20-24 minutes
Total Time: 0 hours
Yield: 10 servings 1x
Category: Quick Bread
Method: Baking
Cuisine: American

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Description

This Sourdough Cornbread is a delightful blend of flavor and simplicity. Made with fresh ingredients, it’s the perfect addition to any meal or a comforting snack on its own.

Ingredients

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1 cup all purpose flour
⅔ cup yellow cornmeal, finely ground
2 teaspoons kosher salt
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
1 cup sour cream
1 cup sourdough discard
10 tablespoons unsalted butter, melted, for the batter
1 tablespoon unsalted butter, for the pan

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Instructions

Preheat the oven to 350°F (not convection). Place your cast iron skillet or baking pan in the oven with 1 tablespoon butter for the last 10 to 15 minutes of preheat time.
Whisk together the flour, cornmeal, salt, baking powder, and sugar in a medium bowl. Set aside.
In a large bowl, whisk together the eggs, sour cream, sourdough discard, and melted butter until smooth and emulsified.
Add the dry ingredients to the wet and whisk just until combined. Do not overmix.
Remove the hot skillet from the oven. Pour in the batter and spread it to the edges with a silicone spatula.
Bake for 20 to 24 minutes, until the center springs back when pressed gently and a toothpick comes out clean or with a few clinging crumbs.
Serve warm from the pan. For clean wedges, let it cool slightly, turn it out onto a cutting board, and slice with a serrated knife.

Notes

For a slightly sweeter taste, add more sugar to the batter.
Feel free to add chopped jalapeños or cheese for extra flavor.
Ensure the skillet is hot before pouring in the batter for a crispy crust.