Easy Sourdough Cornbread

No comfort food is complete without a side of cornbread. This sourdough cornbread is moist, slightly tangy, and sweet, making it the perfect side for a cozy meal. Plus, it’s ready in under 30 minutes! Sourdough discard recipes are a great, quick way to use your starter. Make sure you don’t overmix the batter! Stir everything together until just combined.

piece of cornbread on plate with butter on top.

Sourdough Cornbread

This simple sourdough cornbread recipe comes together quickly and is the perfect side for soups, stews, and chili. Makes 9 pieces.

Prep Time 6

Cook Time 20

Total Time 26

Serving Size pieces

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

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Instructions

Prep oven and pan. Preheat the oven to 400 degrees F. Line an 8×8 pan with a piece of parchment and set aside.
Mix dry ingredients. Add the cornmeal, flour, sugar, baking powder, and salt to a mixing bowl. Using a whisk, stir to combine.
Add wet ingredients. Add the milk, oil, sourdough starter, and egg to the bowl with the cornmeal mixture. Stir to combine.
Bake. Transfer the batter to the prepared 8×8 pan and bake at 400 degrees F for 20-22 minutes. To check doneness, insert a toothpick into the center of the cornbread. If it comes out clean, remove it from the oven.
Brush with butter (optional). Brush the top of the cornbread with melted butter.
Cool. Allow it to cool for 10 minutes.
Serve. Divide into 9 equal pieces and serve with butter and honey.

Notes

Brushing the top of the cornbread with melted butter will help keep the cornbread moist.

I’m always looking for quick and easy recipes, especially during a busy week. This recipe is so easy to whip up, and everyone in my family loves it. This is a great way to use up some sourdough starter in the fridge.

cornbread square on wooden serving spoon with pan underneath.

I love serving it alongside a hearty bowl of chili on a chilly evening, but it’s equally delicious with a simple pat of butter and a drizzle of honey. I like to make a big batch and freeze some for later.

Baking Tips

Sourdough Starter: Make sure your sourdough starter isn’t overly active. If it’s bubbly and doubled in size, it might make your cornbread rise too quickly and collapse. A recently fed starter just starting to show some activity is perfect.
Cornmeal: For the best texture, use a medium-grind cornmeal.
Don’t Overmix: Overmixing the batter can make your cornbread tough. Stir the ingredients just until they’re combined. A few lumps are okay!
Pan Choice: While the recipe calls for an 8×8 pan, a cast iron skillet will give your cornbread lovely crispy edges.
Check for Doneness Early: Ovens can vary, so check your cornbread for doneness a few minutes early. You’re looking for a toothpick inserted in the center to come out clean.
Adjust for Altitude: If you live above sea level, consult this chart to adjust the recipe.

Key Ingredients and Tools

The right tools and ingredients will make this recipe even easier. Here are a few things you might want to consider:

ingredients measured out in bowls on counter.

Cornmeal. This recipe works best with medium-grind cornmeal. It provides a nice texture without being too gritty.
8×8 inch Baking Pan. This pan is a kitchen staple. A square pan helps the cornbread bake evenly.
Sourdough Starter. The sourdough starter is what gives this cornbread its unique tangy flavor. If you don’t have any starter on hand, you can find it at some bakeries or make your own.
All-Purpose Flour. All-purpose flour provides structure to the cornbread. Be sure to use good-quality flour for the best results.

That’s it! Just a few simple ingredients for a delicious and satisfying cornbread.

Serving Suggestions

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

Troubleshooting and Help

My cornbread always seems to stick to the pan. Any tips?

Ah, that’s a common problem! Lining your pan with parchment paper is a great way to prevent sticking. You can also grease the pan well with butter or cooking spray. And make sure you let the cornbread cool for a bit before removing it from the pan.

Can I use a different type of flour?

Absolutely! You can experiment with whole wheat flour, spelt flour, or gluten-free flour blend. Just keep in mind that the texture of the cornbread might change slightly.

How do I know if my sourdough starter is “not active,” as the recipe states?

Good question! You want a starter that’s been fed somewhat recently but hasn’t become super bubbly and doubled in size. If your starter is very active, it might make your cornbread rise too quickly and collapse.

I don’t have any sourdough starter. Can I still make this recipe?

While the sourdough starter adds a lovely tangy flavor, you can try substituting it with buttermilk. You may also want to add a teaspoon of lemon juice for extra tanginess.

If you have any more questions, leave me a comment. I’m always happy to help.

Storing Leftovers

This is best enjoyed fresh, but if you have leftovers or make a double batch, here’s how to store it.

Countertop:

Store in an airtight container at room temperature for 2-3 days.

In the Fridge:

Store it in an airtight container for 2-3 days.

Freezing:

Let it cool completely.
Then, wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Be sure to label it with the date!
It will keep in the freezer for up to 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.

I hope you enjoy this comforting recipe. It’s easy to make and goes great with a warm meal on a cold winter night. Make a double batch and freeze some for later. You’ll be glad you did.

Easy Sourdough Cornbread