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sliced cornbread served in a plate

Sourdough Cornbread

Meenakshi
This sourdough cornbread is soft, tender, golden with just the right amount of sweetness. It is the ultimate way to use up your fresh sourdough discard. This cornbread recipe is egg free and so forgiving that it is going to be your new favorite!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Resting time 30 minutes
Total Time 1 hour 2 minutes
Course Bread, Side Dish
Cuisine American
Servings 12
Calories 278 kcal

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal (121g)
  • 1 cup all-purpose flour (128g)
  • ½ cup sugar
  • 1 teaspoon salt
  • 3 ½ teaspoon baking powder

Wet Ingredients

  • 1 cup sourdough discard (1-2 day old or active starter)
  • 2 cups whole milk room temp. (350g)
  • ⅓ cup neutral oil (70g)
  • 4 tablespoon unsalted butter (melted (57g))
  • 4 tablespoon honey (90g)

Instructions
 

Mix Wet Ingredients + Soak Cornmeal

  • In a large mixing bowl, whisk together the sourdough discard, milk, melted butter, neutral oil, and honey until smooth. Stir in the cornmeal, cover, and let rest for 20–30 minutes to tenderize the grain.

Preheat Oven

  • Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it inside to preheat along with the oven.

Add Dry Ingredients

  • Once the cornmeal has softened, add your dry ingredients to the bowl:all-purpose flour, granulated sugar, salt, and baking powder. Mix well using a whisk.
  • Now, gently fold the dry mix into the wet ingredients using a spatula or wooden spoon. Mix until just combined; do not overmix.

Bake

  • Transfer the batter to a parchment lined baking pan.
  • If baking in cast iron skillet, carefully remove it from the oven, add 4–5 tablespoons of oil, and swirl to coat. Pour in the batter and smooth the top.
  • Bake for 22–25 minutes, or until golden brown and a toothpick comes out clean.

Cool & Serve

  • Let cool for at least 10 minutes before slicing. Serve warm with butter and honey, or alongside soup or chili.

Notes

  • Room temperature ingredients make for a smoother batter and even baking.
  • To measure honey easily, grease your spoon first.
  • You can bake this as sourdough cornbread muffins: fill muffin tins and bake at 375°F for 15–18 minutes.
  •  For extra flavor, stir in corn kernels, cheese, or chopped herbs before baking.
  • Storage Tip: Store leftovers in an airtight container at room temp for 1–2 days, or refrigerate for up to 5 days. Reheat slices in a toaster oven or pan to revive the crispy edges!

Nutrition

Calories: 278kcalCarbohydrates: 37.45gProtein: 10.07gFat: 11.44gSodium: 225mgPotassium: 400mgFiber: 5.1gSugar: 11.97gVitamin A: 148IUCalcium: 122mgIron: 1.2mg
Keyword egg free cornbread recipe, egg free sourdough cornbread, sourdough cornbread, sourdough cornbread recipe, sourdough discard cornbread
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