Sourdough Cornbread

Holidays are coming soon, and if you want to treat yourself and your family with a delicious sourdough cornbread made with sourdough discard, you will find the recipe below helpful.

This cornbread combines everything we love about traditional cornbread with the added flavor and tenderness that sourdough discard brings. The discard adds a subtle tang and depth of flavor that perfectly complements the natural sweetness of cornmeal, creating a loaf that is rich, moist, and incredibly satisfying. It’s one of my favorite ways to use extra discard, especially during the holiday season when comforting side dishes are always welcome on the table.

One of the best things about this recipe is its texture. The crumb is soft and tender while still maintaining that classic cornbread character. It’s moist without being heavy and has just the right balance between fluffy and hearty. Every bite is filled with warm corn flavor and a slight richness that makes it difficult to stop at just one slice.

This cornbread pairs beautifully with holiday meals, roasted meats, soups, stews, chili, and barbecue. It is especially wonderful served warm with butter melting into the crumb. If you enjoy a slightly sweet cornbread, a drizzle of honey on top makes it even more delicious. For a savory version, it can be paired with herbs, cheese, or served alongside hearty main dishes.

Another advantage of this recipe is how quick and approachable it is. Unlike traditional sourdough breads that require long fermentation schedules, this recipe comes together quickly while still benefiting from the flavor that sourdough discard provides. It’s a great option for busy holiday cooking when oven space and preparation time are limited.

Fresh from the oven, the cornbread develops a beautiful golden crust while staying soft and tender inside. The aroma of warm cornmeal, butter, and freshly baked bread instantly fills the kitchen and creates that cozy holiday feeling everyone loves.

The leftovers are just as enjoyable the next day. Cornbread can be lightly toasted, served with breakfast, used alongside soups, or even transformed into stuffing for future holiday meals. It keeps well and remains moist thanks to the addition of sourdough discard. I enjoy it with a glass of milk: a perfect combination on a hot summer day.

Whether you’re looking for a creative way to use discard or simply searching for a flavorful holiday side dish, this sourdough cornbread is a wonderful addition to your recipe collection. Simple, comforting, and packed with flavor, it brings together the best of traditional cornbread and sourdough baking in one delicious loaf that the entire family will enjoy.

Ingredients

Sourdough sponge from discard

• 1/2 cup sourdough discard
• 1 cup all purpose flour
• 1/2 cup milk
• 1/2 cup buttermilk 

Dough

• All sponge
• 1 cup of corn flour
• 1 egg
• 5 tbs sugar
• 40g melted butter or oil
• 1/2 tsp salt
• 1/2 tsp baking soda 
• Pickled Jalapeño peppers, sliced (optional)

Directions 

Sponge

Night before 

• Mix sourdough discard, flour, milk and buttermilk, cover, let it ferment till next morning (12 hours).

Next morning 

• Your sponge should become bubbly.

• Add an egg, melted butter or oil and mix.
• Then add all the dry ingredients: flour, salt, sugar, baking soda. The batter will bubble.

• Mix with spoon, so there are no lumps.
• Add sliced pickled jalapeño peppers (optional).

• Cover, let it rest 10 minutes.
• Line your 8×8 inch baking dish with parchment paper and pour the batter inside. I used two 8×4 inch dishes.

• Preheat the oven to 375F.
• Bake cornbread for 30-35 min, until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve your sourdough cornbread warm 🙏

Sourdough Cornbread

2288kcal

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Prep 15 minutes mins

Cook 25 minutes mins

Total 40 minutes mins

This recipe delivers an exceptionally moist, rich, and flavorful cornbread with a beautifully crisp, golden crust. By utilizing sourdough discard, you introduce a subtle, complex tang that perfectly balances the natural sweetness of the cornmeal and honey, creating a quick-bread masterpiece that pairs beautifully with chili or holiday spreads.

Cuisine American

Ingredients

The Dry Core Matrix

• ▢ 140g Yellow cornmeal Fine or medium-grind / 100%
• ▢ 130g All-purpose flour or bread flour 92.8%
• ▢ 50g Granulated white sugar or light brown sugar 35.7%
• ▢ 1 tbsp Baking powder
• ▢ 1/2 tsp Baking soda
• ▢ 1 tsp Fine sea salt

The Wet Enriched Hydration

• ▢ 200g Sourdough discard Unfed, cold straight from the refrigerator
• ▢ 120g Whole milk or buttermilk
• ▢ 2 Large eggs
• ▢ 30g Honey
• ▢ 85g Unsalted butter Melted and cooled slightly

Equipment

• ▢
  9-Inch Cast Iron Skillet Highly recommended to achieve a perfectly crispy, caramelized bottom crust
• ▢
  Mixing Bowls One for dry ingredients, one for wet ingredients
• ▢
  Whisk & Silicone Spatula
• ▢
  Kitchen Scale

Method

Prevent Sleep ModePrevent Sleep Mode

Oven Prep & Dry Whisking

1. Preheat & Skillet Preparation: Preheat your oven to 400°F (204°C). If you are using a traditional 9-inch cast iron skillet, place a tablespoon of extra butter inside the skillet and slide it directly into the warming oven for 5 to 10 minutes to heat up thoroughly. (Note: If you are using a standard 9×9 inch metal or glass baking pan, simply grease it well with butter or cooking spray and set it aside).
2. Whisking the Dry Components: In a large mixing bowl, combine the 140g of yellow cornmeal, 130g of all-purpose flour, 50g of sugar, 1 tbsp of baking powder, 1/2 tsp of baking soda, and 1 tsp of fine sea salt. Whisk vigorously for 1 full minute to ensure the chemical leavening agents are distributed perfectly throughout the flour matrix.

Wet Blending & Batter Fold

1. Blending the Wet Elements: In a separate medium bowl, weigh out your 200g of cold sourdough discard. Add the 120g of whole milk (or buttermilk), 2 large eggs, and 30g of honey. Whisk thoroughly until the dense sourdough discard is completely dissolved and the mixture is entirely uniform. Pour in the 85g of melted unsalted butter and whisk quickly to combine.
2. The Ultimate Fold: Pour the wet ingredient mixture directly into the bowl with the dry ingredients. Using a silicone spatula, fold the ingredients together gently just until the dry flour spots entirely disappear. Do not over-mix the batter; a few small lumps are perfectly fine and will keep the final cornbread texture light and tender.

The Crispy Sizzling Bake

1. Pouring the Batter: Carefully remove the smoking hot cast iron skillet from your oven using a heavy oven mitt. Tilt the skillet around so the melted butter coats the entire bottom and sides completely. Pour the cornbread batter immediately into the hot skillet. (The Sizzle Trick: You should hear a distinct, satisfying sizzle the moment the batter hits the hot iron; this seals the edges instantly to create a phenomenal, shatteringly crisp bottom crust). Smooth the top surface quickly with your spatula.
2. Baking: Slide the skillet carefully back onto the middle rack of your preheated oven. Bake at 400°F (204°C) for 20 to 25 minutes. The cornbread is complete when the top turns a beautiful golden color, the edges begin to pull away slightly from the sides of the pan, and a toothpick inserted directly into the center comes out clean.
3. Cooling & Slicing: Remove from the oven and let the cornbread cool directly inside the skillet or baking pan for 10 minutes. Slice into warm wedges or squares and serve immediately with a drizzle of extra honey and a smear of fresh butter!

Nutrition

Calories2288kcalCarbohydrates323gProtein48gFat91gSaturated Fat50gPolyunsaturated Fat8gMonounsaturated Fat25gTrans Fat3gCholesterol525mgSodium4351mgPotassium997mgFiber18gSugar82gVitamin A2794IUVitamin C0.1mgCalcium995mgIron14mg

Notes

• The Flavor Chemistry of Sourdough Discard Quick-Breads: Because this recipe relies on baking powder and baking soda to achieve its immediate, fluffy volume expansion in the oven, you do not need to wait hours for wild yeast fermentation. The sourdough discard is utilized strictly as a flavor and texture powerhouse. Its natural lactic acids soften the wheat flour proteins to yield a wonderfully tender, moist crumb, while providing a spectacular flavor contrast to the sweet cornmeal.
• Why Buttermilk is a Phenomenal Alternative: If you want an even lighter, taller cornbread with an amplified tangy profile, swap out the 120g of regular whole milk for an equal weight of commercial buttermilk. The extra acid in the buttermilk will react aggressively with the 1/2 teaspoon of baking soda in the dry mix, creating an influx of tiny air bubbles that pushes the crumb structure to maximum fluffiness.
• Choosing the Right Cornmeal Texture: For a classic, soft, and uniform American sandwich-style cornbread, stick to a fine-grind yellow cornmeal. If you prefer a rustic, old-world southern texture with a distinct, satisfying toothsome crunch throughout the interior crumb, look for a medium-grind or stone-ground yellow cornmeal brand instead. Avoid coarse-grind polenta grits, as they will remain hard and gritty after the quick 25-minute bake.

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