Easy Sourdough Cornbread

This is moist and sweet, and just the thing to pair with barbecue or a bowl of chili. It’s ready in under 30 minutes and completely foolproof.

Of course, you must serve it with plenty of softened butter. It’s the law!

Ingredients and Tools You’ll Need

Your starter doesn’t need to be active. Discard is just fine. If you don’t have a sourdough starter, you can make your own or substitute buttermilk. If you can, use a medium-grind cornmeal for the best texture without being too gritty.

This makes 9 servings in a square plan. It freezes well if you want to double the batch and bake it in a 9×13 or as muffins.

Equipment

• Parchment paper or baking spray
• 8×8 square baking pan or cast iron skillet

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup milk
• ½ cup vegetable oil
• ½ cup sourdough starter not active
• 1 medium egg
• 1-2 tablespoons melted salted butter optional

How to Make Sourdough Cornbread

Step One: Get Your Oven Ready

Heat your oven to 400°F and line an 8×8 pan with parchment paper.

Step Two: Mix Dry Ingredients

Dump all your dry stuff in a bowl – cornmeal, flour, sugar, baking powder, salt. Give it a quick whisk.

Step Three: Add Wet Ingredients

Now add the wet ingredients: milk, oil, sourdough starter, and egg. Just stir it until it comes together.

Step Four: Bake

Pour it in your pan and bake for 20-22 minutes. Stick a toothpick in the middle – if it comes out clean, you’re done. You really don’t want to overtake this is you can help it.

Step Five: Brush with Butter

Here’s the trick: brush the top with melted butter right when it comes out. This keeps it from drying out and makes it taste amazing.

Step Six: Cool and Serve

Let it cool for about 10 minutes, then cut into 9 squares. Serve with butter and honey.

Serving & Storing

Serve with butter, honey, white chicken chili, soup, or beef stew.

Store your leftovers in an airtight container on the counter or in the fridge for 2-3 days.

If you freeze it, wrap it tightly and it will keep for 3 months. To thaw, let it sit at room temperature or place it in the refrigerator overnight. To reheat, you can warm it in the oven or toaster oven or even microwave it for a few seconds.

Questions and Troubleshooting

More Sourdough Discard Recipes

• These flaky sourdough biscuits are great for breakfast sandwiches.
• Overnight sourdough pie crust only needs 10 minutes of actually hands on time.
• Make something out of nothing with these no roll sourdough crackers.
• Sourdough scones can be made three different ways – plain, with blueberries, or (my kids’ favorite) with chocolate chips.

Printable Recipe