Easy Sourdough Skillet Cornbread Recipe

Super soft and moist sourdough cornbread – this easy recipe can be baked right away or fermented to tangy perfection. Made with active starter or sourdough starter discard, this flavorful sourdough cornbread is the perfect side dish for a hearty stew or bowl of chili!

Of all the nourishing homemade foods that I make from scratch for my family, this sourdough cornbread is one of my kids’ all time favorites. It seems a little funny to me – I wouldn’t think of cornbread as being all that memorable. But this sourdough cornbread recipe has made an impression, because they ask me to make it all the time. And that’s saying something, because they can be hard to impress!

There is nothing worse than dry cornbread. The thing I love most about this sourdough cornbread is that it is anything but dry. Plenty of butter and whole milk make sure of that! Another great thing about this recipe is that it can be made right away for a quick side dish, or fermented overnight to increase the health benefits and the delicious, tangy sourdough flavor. The whole recipe is made with pantry staples and only requires about a half hour of baking time. This will be a recipe you’ll want to have handy for cold winter nights.

We eat quite a bit of sourdough bread alongside a hearty stew or soup, especially in the colder months. But recently, we’ve been loving some fresh hot cornbread and delicious, from-scratch venison chili. The cornbread can be made with active sourdough starter or sourdough discard, making it a great way to use up some of that extra starter! Served warm with a pat of butter and drizzle of honey? So good! 

try these other sourdough discard recipes:

• Sourdough Buttermilk Biscuits
• Sourdough Banana Bread
• Sourdough Dutch Baby Pancake
• Sourdough Chocolate Chip Cookies
• Sourdough Crackers
• Sourdough Discard Scones

everything you’ll need to make sourdough cornbread

ingredients

• Organic yellow cornmeal – look for organic cornmeal as that will mean it’s also non-GMO
• Raw or whole milk
• Butter
• Honey
• Eggs
• Sourdough starter – active or discard
• All purpose flour
• Baking powder
• Baking soda
• ​Sea salt

equipment

• Large bowl
• cast iron skillet

how to make sourdough cornbread

Step 1: Preheat the oven to 400 degrees F. Heat a cast iron skillet on the stove over medium-low heat with a couple of Tablespoons of butter. 

Step 2: Mix cornmeal and milk in a large mixing bowl. Let it sit for 10 minutes so the cornmeal can absorb the milk.

Step 3: Add the rest of the wet ingredients – melted butter, eggs, sourdough starter and honey. Whisk to combine. 

Step 4: Add the rest of the dry ingredients – all purpose flour, baking powder, baking soda and sea salt. Whisk to combine. 

Step 5: Pour the cornmeal batter into the hot skillet and bake for 30-35 minutes, or until a toothpick comes out clean and the edges are golden brown. 

Step 6: Allow to cool slightly before cutting. Serve warm with butter and a drizzle of honey.

how to ferment sourdough cornbread batter for maximum flavor and health benefits

If you want to allow the grains to ferment in order to release phytic acid and for other health benefits, you can leave the cornbread batter at room temperature overnight. The delicious sourdough tang will intensify as well. 

Mix cornmeal, all purpose flour, honey, milk, butter and sourdough starter. Cover with plastic wrap or a damp tea towel. The next day, preheat the oven to 400 degrees F. Add the leavening agents baking soda, baking powder, sea salt and lightly beaten eggs. Mix well to combine. Pour into a hot skillet and bake according to the recipe’s instructions.

Some people can be wary about leaving milk at room temperature overnight, but the sourdough starter acts as a fermentation agent, essentially culturing the milk. This will allow it to sit at room temperature and not spoil. But as always, don’t do anything that makes you uncomfortable.

can maple syrup be substituted instead of honey?

I have made this recipe with maple syrup instead of honey and it turns out just as tasty. We like to drizzle maple syrup over the top of the finished cornbread if we’re out of honey as well. 

what is the difference between white cornmeal and yellow cornmeal?

The only substantial difference between white and yellow cornmeal is right in the names – the color. The color of the cornbread with depend on the color cornmeal you use, but they can be used interchangeably without a noticeable difference.

how to store leftover sourdough discard cornbread

Cornbread can dry out slightly if not eaten right away, so if you have leftovers, store in an airtight container or wrapped tightly in plastic wrap so there’s little to no air exchange. Best if used up within the first 3 days after baking. 

what if I don’t have cast-iron skillet?

A square pan will work to bake this sourdough cornbread instead of a cast iron skillet. The baking time may change slightly if you use a square pan instead.

more sourdough recipes you’ll love

• Soft Sourdough Sandwich Bread
• Artisan Sourdough Bread
• Sourdough Cinnamon Rolls
• Soft Sourdough Breadsticks
• Sourdough Pasta 
• Rosemary Garlic Sourdough Bread
• Buttermilk Sourdough Biscuits

printable recipe card for sourdough cornbread

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