This sourdough cornbread is inspired by the cornbread my Dad bakes every Halloween. Coarse yellow cornmeal is the secret ingredient to a sweet flavor and crunchy texture to this pillowy soft cornbread. And sourdough discard is an easy way to deepen the flavor of your cornbread this Fall.
Fall baking season has officially commenced! Autumn in Oregon is a time when sunsets fill the skies with rich golds, magentas and pinks. The air in the morning has a crisp chill, but the days are still full of the sunshine's lingering warmth. And ovens are filled with baked goods like pies, tarts and cornbread.
But sometimes cornbread can be difficult to get right. If it’s dry and crumbly, it will fall apart before it ever reaches your mouth. And if it’s too wet, it tastes raw and gooey. The perfect sourdough cornbread (in my humble opinion) is fluffy, slightly crumbly, and moist.
There is a wide variety of cornbread recipes in the world. Some folks load their cornbread with corn kernels, cheddar cheese, and jalapenos. But I prefer cornbread that is more subtle, so you can sweeten it to your own preference with honey or my whipped blueberry butter. Or pair it with a delicious savory soup like my easy vegetable chili with beans.
Now listen - cornbread must include cornmeal in my opinion. Coarse yellow cornmeal provides a sweet and earthy corn flavor while adding a little crunch in each bite. And trust me, once you make homemade cornbread with cornmeal, you'll never go back!
Why You'll Love this Cornbread
- You can fill your kitchen with the sweet aroma of cornbread in under one hour.
- It requires just 10 simple ingredients.
- This easy cornbread recipe is great to serve with honey or maple syrup as a sweet snack or side dish.
Ingredients and Notes
- Yellow coarse cornmeal
- All purpose flour
- Baking powder - Leavens the bread so it rises while baking; this also means you don't have to rely on the sourdough to rise the bread.
- Salt - Balances the sweetness of the sugar and brings out the flavor of the corn.
- Granulated sugar - Enhances the flavor of the cornbread without making it too sweet. Brown sugar could add too much moisture, so stick with granulated sugar.
- Milk - Gives the bread a softer, more moist texture than just adding water.
- Egg
- Butter - Keeps the cornbread from drying out, since it makes the batter moist. It also adds a rich flavor.
- Sourdough discard - You can use either bubbly, active sourdough, or a thicker one that's been in the fridge for a few days since its last feeding. Adding sourdough deepens flavor and lightens the texture. Keep reading for how to make this recipe if you don't have sourdough.
- Vanilla extract - This is optional, but I like adding a little vanilla to bring out the naturally sweet flavor of the cornmeal.
What Kind of Cornmeal is Best for Cornbread?
There are different types of cornmeal based on their color and how coarse or fine their texture is. I recommend using yellow coarse cornmeal for a stronger flavor and crunchier texture.
Texture: Fine ground cornmeal will have a softer texture. Coarse ground cornmeal will have a more crunchy, almost gritty texture.
Color: White cornmeal tends to be finer and a little less sweet, while yellow cornmeal is a little more coarse with a slightly stronger sweet flavor. There's also blue and red cornmeal, but those are less common in sweet cornbread recipes.
Tips for Using Sourdough Discard
When I used to make sourdough discard recipes I found online, I would get so confused about how to actually add the sourdough. Do I add the bubbly, active starter? Or if it’s a “sourdough discard” recipe, does that mean I add the tired, sticky sourdough that’s been sitting in the fridge for a week, waiting for another feeding? In this sourdough cornbread recipe, I took all the guesswork out, so you can create the best cornbread on the first try!
This cornbread also gets its rise from baking powder, so you don’t need to worry about getting your sourdough discard perfect in order to create delicious cornbread. (:
That's why both active, bubbly sourdough starter and thicker sourdough discard work in this recipe. We're extracting the flavor from the sourdough here, not the rising properties.
Watch My Recipe Video - How to Make this Cornbread
Let's Make the Best Sourdough Cornbread Together!
Below are the general steps to make this recipe. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
1. Whisk together the cornmeal, flour, baking powder, salt, and sugar. Set aside.
3. Whisk the melted butter, milk, egg, and vanilla.
5. Add the wet ingredients to the dry ingredients, and mix with a large spoon just until there is no visible dry flour.
2. Melt the butter in the microwave on 30 second intervals, stirring often.
4. Mix in the sourdough discard until it's dissolved.
6. Bake in a greased 8-inch by 8-inch baking dish at 400°F for 20 to 25 minutes, until a toothpick comes out clean.
A Few Variations
- More Flavor: For an even deeper flavor, store your cornbread batter in the fridge overnight before baking it.
- Cornbread Croutons: If you have leftover cornbread that gets a bit hard and dry, you can make homemade croutons. Cut the bread into small cubes and toss it with a little olive oil. Bake it 400F for 10 to 20 minutes until crispy.
- Cornbread Muffins: You can also make cornbread muffins with this recipe! Pour the batter into a greased muffin tin until each muffin is about ¾ full. Bake for 15 to 20 minutes.
Storing and Freezing
Room temperature: You can store your cornbread at room temperature on the counter, wrapped in plastic cling wrap, for up to three days.
Fridge: You can also store your cornbread in an airtight container in the fridge for up to five days.
Freezer: If you want to freeze your homemade cornbread, allow it to cool and remove it from the baking dish. Wrap it in aluminum foil then place it in an airtight container or a large ziplock bag. You can store it in the freezer for up to 3 months.
Recipe FAQ's
What pan is best for making cornbread?
You can bake this cornbread from scratch recipe in any type of pan. Glass, metal, ceramic, and a cast iron skillet all work well. I usually use a rectangular or square baking dish, to cut squares of cornbread. But you can also use a circle baking dish to cut your cornbread into wedges.
What makes cornbread moist?
The combination of melted butter, milk, eggs, and sourdough make this cornbread recipe super moist.
Why is my cornbread not fluffy?
Overmixing your homemade cornbread batter can result in flat, dense cornbread. Only mix the batter until there is no dry flour visible. It's normal for cornbread batter to be pretty lumpy.
What to Serve with Sourdough Cornbread?
- Veggie Chili with Beans
- Chickpea Soup
- Chicken Chili in a Chip Bag
- Drizzle of Honey
- Homemade Vegan Butter
- Mashed Potatoes and Vegan Gravy
- Oven Roasted Root Vegetables
Sourdough Cornbread
Ingredients
- 1 cup coarse yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt or fine sea salt
- ⅓ cup granulated sugar
- ¼ cup unsalted butter
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (either bubbly and active or tired discard both work)
Instructions
- Preheat the oven to 400°F. Grease an 8-inch by 8-inch baking dish with butter.
- In a large mixing bowl, whisk together the cornmeal, all purpose flour, baking powder, salt, and granulated sugar. Set aside.
- Melt the butter in the microwave on 30 second intervals.
- In a medium mixing bowl, whisk to combine the melted butter, milk, egg, and vanilla.
- Add the sourdough starter to the wet ingredients and whisk the mixture again until the sourdough starter is dissolved.
- Add the wet ingredients to the bowl of dry ingredients, and mix with a large spoon just until there is no visible dry flour. The mixture will be thick and lumpy, which is normal.
- Optional: Cover the mixing bowl with plastic cling wrap or a plate and allow it to rest and slowly ferment in the fridge overnight, between 8 to 12 hours.
- Pour the batter into the greased baking dish. Bake for about 20 to 25 minutes, until the edges are golden and a toothpick or knife inserted into the center comes out clean.
- Let the cornbread cool for at least 15 minutes, then slice up and serve. Enjoy!!
Notes
- I recommend using coarse yellow cornmeal for a sweeter flavor and a little crunchy texture. However, you can use white cornmeal for a milder flavor, and fine ground cornmeal for a softer texture.
- For a deeper flavor and added health benefits from sourdough, store your cornbread batter in the fridge overnight for 8 to 12 hours before baking it.
- You could use either an active, bubbly sourdough starter, or a sourdough discard that isn’t bubbly and active, since the rise comes from the baking powder.
Azilde Elizabeth
Yum yum. Cornbread is amazing!
Humbly Homemade
Cornbread is my FAVORITE in the fall!
foodinbooks
Love good cornbread and yours definitely looks yummy!
Humbly Homemade
Thank you! I love cornbread! Just not when it has corn kernels in it... there's just something about the texture that throws me off 😂