Sourdough Cornbread

You can create many dishes with your sourdough discards, from pizza crust to pancakes and chocolate chip cookies. Instead of throwing out your excess dough, you can create a deliciously tender sourdough cornbread with sweet and tangy flavors. All you need is 1/2 cup of sourdough starter and a few pantry staples.

Sourdough Cornbread Ingredients

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• Cornmeal: This ingredient infuses vibrant colors and subtly sweet corn flavors into this recipe.
• Flour: We rely on all-purpose flour to help the cornbread develop a fluffy cake-like crumb.
• Baking powder: This leavening agent is responsible for assisting the cornbread in rising.
• Sugar: We add a small amount of sugar to this recipe to enhance the sweetness.
• Salt: The salt helps balance the sweetness of the sugar and cornmeal in the recipe.
• Buttermilk: We pour buttermilk into the batter because it helps this cornbread develop a tender texture.
• Butter: Melted butter infuses comforting flavors into this cornbread and helps its top turn golden brown.
• Eggs: The eggs are responsible for building structure so it doesn’t crumble too much.
• Sourdough starter: Mixing sourdough starter into this batter infuses this sweet cornbread tang.

Directions

Step 1: Mix the dry ingredients

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Preheat the oven to 375°F. Whisk together the cornmeal, flour, sugar, baking powder and salt in a small bowl.

Step 2: Combine the dry and wet ingredients together and bake

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Whisk together the buttermilk, melted butter and eggs in a large bowl. Mix in the sourdough starter until combined. Then add the dry mixture and stir it into the wet ingredients until combined. Transfer the batter to a greased 9-inch square cake pan and bake for 25 to 30 minutes. The cornbread is  ready when a toothpick inserted into the center comes out clean. Let it cool slightly, slice and serve.

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Sourdough Cornbread Variations

• Add frozen corn: To give this otherwise fluffy cornbread varying textures, add some frozen corn kernels to the batter before baking.
• Mix cheese in the batter: This slightly sweet and tangy cornbread will taste delicious with a savory boost of shredded cheddar, gruyere or gouda added to the batter.
• Make a gluten-free version: Swap the all-purpose flour for a gluten-free one you or your guest have a gluten intolerance.

How to Store Sourdough Cornbread

If you have leftover slices of sourdough cornbread, pack it in an airtight container and store it at room temperature for three to seven days.

Can you make sourdough cornbread ahead of time?

If you want to get a head start on holiday dinner preparations, make this sourdough cornbread recipe in advance. Follow the instructions and store it on your counter for three to seven days. You can reheat it in the oven or air fryer when you plan to serve.

Can you freeze this sourdough cornbread?

You can store your leftover pieces of sourdough in the freezer in an airtight container or freezer-friendly bag for two to three months.

Sourdough Cornbread Tips

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How do I make a sourdough starter?

Creating a sourdough starter involves capturing natural yeast from kitchen surfaces, wooden kitchen spoons or even your hands to develop a strong leavening agent. Although it takes time, the process is rewarding. Here is a guide on how to make a sourdough starter if you’re a newbie.

What type of cornmeal should I use for this sourdough cornbread recipe?

Use fine or medium-ground cornmeal in to achieve an airy texture in your sourdough cornbread.

How do I know when this sourdough cornbread is finished baking?

Observe your sourdough cornbread; once it rises and turns a slight golden brown color, you can take it out of the oven. You can also try sticking a toothpick into it—it’s done if it comes out clean without any batter sticking to it.