Easy Sourdough Cornbread

This deliciously moist sourdough cornbread recipe has the perfect balance of tangy and sweet flavors, featuring a crispy crumb and golden, buttery crust. Made with healthy ingredients like sourdough starter, cornmeal, maple syrup, milk, and egg, this easy cornbread recipe is one to keep on the countertop all year long. 

This deliciously moist sourdough cornbread recipe has the perfect balance of tangy and sweet flavors, featuring a crispy crumb and golden, buttery crust. Made with healthy ingredients like sourdough starter, cornmeal, maple syrup, milk, and egg, this easy cornbread recipe is one to keep on the countertop all year long. 

A Recipe that Checks All the Boxes

I’m always on the hunt for those favorite kitchen recipes. The ones that check all my boxes. It has to be not too hard, come out great each time, healthy, a crowd pleaser, etc. When I started making homemade cornbread a while back, I quickly realized this was on of those recipes. 

I love that this sourdough cornbread recipe is easy to make, can be long fermented for easier digestion and gut health, is filling and hearty, and everyone loves it. 

Whether you’re looking for a Saint Patrick’s day cornbread recipe, or just another great way to use up sourdough discard, this homemade sourdough cornbread can fill the spot. Like I said, it’s a box checker! 

Why You’ll Love Sourdough Cornbread

Rich, Complex Flavor – The natural tang of sourdough combines perfectly with the crisp, sweet cornmeal, making every bite so, so good. 

Moist & Tender Texture – Fermentation helps break down the grains, resulting in a soft, fluffy crumb with a slightly chewy bite.

Gut-Friendly & Nutritious – The long fermentation process makes it easier to digest and boosts beneficial probiotics for gut health.

No Preservatives or Additives – Made from simple, wholesome ingredients, homemade sourdough cornbread is free from artificial flavors and preservatives.

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New to Sourdough?

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Tips for Making Sourdough Cornbread

• No time to long ferment? Sourdough discard, fed starter, long fermentation, or no fermentation. You can do whatever you need to do and this will come out great. For long fermentation, just mix the “Dough” ingredients below, cover them with a tea towel, and let them sit out over night. No time to long ferment? Just use the same amount of sourdough discard and make it the day-of. It’ll come out great either way… you’re welcome 🙂 
• Use freshly milled grain. Have a grain mill? This is your perfect opportunity to pull it out! When I first got my grain mill, this was one of the first recipes I made with freshly milled grain. Now, it is a countertop staple to serve alongside soups or just for breakfast in the morning. Freshly milled flour includes the bran and germ of the grain, so it adds nutrition, flavor, and texture.
• Serve with soups. There is something about dipping homemade sourdough cornbread is a hot soup that just leaves you feeling completely satisfied. Try this sourdough cornbread recipe alongside a cabbage and bratwurst soup, roasted butternut squash soup, or a pumpkin chili in the fall time. 

Tools Needed

Medium sized mixing bowl

Measuring cups and spoons

Large wooden mixing spoon (you can also use a stand up mixer or hand beaters)

9×9 baking dish (you can also use a 9×13)

Sourdough Cornbread Ingredients

Serves 6-8

Dough:

1/2 cup sourdough starter, fed or unfed

1 1/4 cups flour

1 cup whole milk

1 cup cornmeal (we like Bob’s organic medium grind)

Dry ingredients:

1/2 cup sugar

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

Wet ingredients:

4 tbsp (half a stick) butter, melted and cooled slightly

1/4 cup maple syrup or honey

1/4 cup olive oil

3 eggs

How to Make Sourdough Cornbread

First, combine the dough ingredients in a bowl and let sit to absorb. For long fermentation, cover with plastic wrap and let sit out on the counter over night. Otherwise, just continue to the next step. 

The next day, preheat the oven to 375 degrees F and lightly grease an 9×9 inch pan with olive oil. 

To a separate medium size bowl, add the dry ingredients and stir to combine. Next add the dough and the wet ingredients and mix until thoroughly combined. You can use a large wooden spoon, hand beaters, or a stand up mixer for this. 

Transfer to the greased pan and bake at 375 for 15 minutes, followed by 350 for 40 minutes. I like to put foil over the top halfway through to prevent burning. You know it’s ready when a knife inserted in the middle comes out clean. Note: if using a different pan, like a 9×13, you’ll want to test the cornbread a little earlier to see if it’s done. Slice and top with butter and drizzle with honey, and enjoy! 

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More Sourdough Recipes from the Homestead

Einkorn Sourdough Chicken Pot Pie

Sourdough Cheese Bread

Sourdough Discard Pumpkin Pancakes

Chocolate Chip Cookies with Sourdough Discard

Einkorn Sourdough Discard Tortillas

Thanks so much for stopping by the Homestead!