There’s something magical about pulling a golden pan of sourdough cornbread out of the oven. The edges are crisp and caramelized. The center is soft, buttery, and slightly tangy. And when you slice into it? That crumb is moist, rich, and absolutely irresistible, just like the photo you see above with those perfectly golden squares.
If you’ve got sourdough discard sitting in your fridge, this recipe is about to become your new favorite way to use it.
Let’s dive in.
Table of Contents
Why This Sourdough Cornbread Is So Special
The Magic of Sourdough Discard
Sourdough discard isn’t just leftover starter, it’s flavor gold. It adds:
- A subtle tang that balances sweetness
- Better texture and moisture
- A richer, deeper flavor profile
- Natural fermentation benefits
Think of it like upgrading regular cornbread from basic to bakery-level.
Crispy Outside, Tender Inside
You know that crisp, golden crust that almost crackles when you cut into it? That’s what we’re after. The contrast between crunchy edges and soft interior makes every bite interesting. It’s like the brownie edge piece, but for cornbread lovers.
What Makes This Recipe Different
Balanced Sweetness
Some cornbreads taste like cake. Others are completely savory. This one sits right in the sweet spot:
- Light sweetness
- Buttery depth
- Gentle sourdough tang
It complements chili, BBQ, or even a drizzle of honey.
Deep, Buttery Flavor
We use real butter, not oil, for richness. When melted butter hits a hot pan before baking, it creates that crispy, caramelized crust that makes this recipe shine.
For a bold southern twist, consider adding heat and spice like this version:
EASY JALAPENO CORNBREAD RECIPE MOIST & SPICY That spicy variation highlights how sourdough cornbread adapts easily while maintaining its signature tang and crispy edge.
Ingredients You’ll Need
Simple. Basic. Powerful.
Dry Ingredients
- 1 cup cornmeal (medium grind recommended)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar (adjust to taste)
Wet Ingredients
- 1 cup sourdough discard
- 1 cup buttermilk
- 2 large eggs
- ½ cup melted butter
Optional Add-Ins
- Shredded cheddar cheese
- Diced jalapeños
- Fresh herbs
- Corn kernels
Choosing the Right Cornmeal
Fine vs. Medium Grind
- Fine grind = softer texture
- Medium grind = more texture and bite
For that rustic, golden crumb like in the photo, medium grind works beautifully.
Yellow vs. White Cornmeal
- Yellow: richer color, slightly sweeter
- White: milder flavor
For visual appeal and warmth, yellow cornmeal wins.
Step-by-Step Instructions
Preparing the Batter
- Preheat your oven to 400°F (200°C).
- Place a cast iron skillet (or baking pan) inside to heat.
- In a large bowl, whisk dry ingredients together.
- In another bowl, mix sourdough discard, buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients gently. Don’t overmix.
The batter should be thick but pourable.
Baking to Golden Perfection
- Carefully remove hot skillet.
- Add a small pat of butter, let it melt and coat the bottom.
- Pour batter in immediately (you’ll hear a sizzle, that’s good!).
- Bake for 20-25 minutes until golden brown.
- Let rest 10 minutes before slicing.
That rest time locks in moisture.
Tips for Perfect Sourdough Cornbread
How to Get Crispy Edges
- Preheat the pan
- Use butter in the skillet
- Don’t skip the high oven temperature
Avoiding Dry Cornbread
- Don’t overbake
- Measure flour correctly
- Use buttermilk for moisture
Dry cornbread is like dry cake, nobody wants that.
Skillet vs. Baking Pan
Cast Iron Benefits
- Superior heat retention
- Crispier crust
- Beautiful rustic presentation
When to Use a Square Pan
- No cast iron? No problem.
- Grease well for best results.
But if you can use cast iron, do it.
Flavor Variations
Cheddar Jalapeño Twist
Add:
- 1 cup shredded cheddar
- 1-2 chopped jalapeños
Savory, spicy, irresistible.
Honey Butter Cornbread
- Reduce sugar slightly
- Brush top with honey butter after baking
Perfect for brunch.
Savory Herb Version
- Add thyme or rosemary
- Skip sugar entirely
Pairs beautifully with roasted meats.
Serving Ideas
Pairing with Soups & Stews
- Chili
- Beef stew
- Chicken soup
It soaks up broth like a sponge, in the best way.
Breakfast with Butter & Jam
Warm slice.
Salted butter.
Strawberry jam.
Simple comfort.
Storage & Reheating Tips
Room Temperature
- Store in airtight container
- Good for 2-3 days
Freezing Instructions
- Wrap slices individually
- Freeze up to 2 months
- Reheat in oven for best texture
Avoid microwaving too long, it softens the crust.
Nutritional Highlights
This sourdough cornbread provides:
- Moderate protein
- Balanced carbs
- Fermented benefits from sourdough
It’s comfort food, but smarter.
Common Mistakes to Avoid
- Overmixing batter
- Skipping preheated pan
- Using cold ingredients
- Overbaking
Small tweaks make big differences.
Why Sourdough Cornbread Is Better Than Traditional Cornbread
Traditional cornbread is good.
Sourdough cornbread is layered.
You get:
- Depth
- Moisture
- Slight tang
- Better texture
It’s like upgrading from standard definition to HD.
Best Sourdough Cornbread
Equipment
- 9-inch cast iron skillet (or 8×8-inch baking pan)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup medium-grind yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup sourdough discard
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter melted (plus 1 tablespoon for greasing skillet)
Instructions
- Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet inside the oven to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk sourdough discard, buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and add 1 tablespoon butter, swirling to coat the bottom.
- Immediately pour the batter into the hot skillet and spread evenly.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and allow to rest for 10 minutes before slicing and serving.
Notes
- Calories: 260
- Carbohydrates: 32g
- Protein: 6g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 6g
- Sodium: 320mg
FAQs
Can I use sourdough discard for sourdough cornbread?
Yes. You can absolutely use sourdough discard in sourdough cornbread. In fact, discard works beautifully because the recipe relies on baking soda for lift. The acidity in the discard reacts with baking soda and creates rise. However, if your discard tastes extremely sour, reduce buttermilk slightly to balance flavor.
Why is my sourdough cornbread dense?
Dense sourdough cornbread usually happens because of:
Overmixing the batter
Inactive starter
Too much flour
Old baking soda
To fix this: Mix gently, use active or fresh discard, measure flour correctly, and preheat your skillet properly.
Do I need buttermilk for sourdough cornbread?
Buttermilk improves moisture and flavor, but you can substitute with Whole milk + 1 tablespoon vinegar or Plain yogurt thinned with milk.
How do I get crispy edges on sourdough cornbread?
For crispy edges:
Preheat cast-iron skillet.
Melt butter inside hot pan.
Pour batter into sizzling skillet.
Bake at 400°F minimum.
Why is my cornbread crumbly?
Too much cornmeal or overbaking can cause dryness. Measure carefully.
Can I make gluten-free Sourdough Cornbread?
You can substitute a 1:1 gluten-free flour blend, though texture may vary slightly.
The best sourdough cornbread recipe is all about balance, crispy edges, moist center, buttery richness, and that subtle tang that keeps you coming back for another slice. Whether you serve it with chili, enjoy it for breakfast, or dress it up with cheese and jalapeños, this recipe delivers every single time.
Once you try it, regular cornbread just won’t hit the same.
