The perfect sourdough cornbread! This cornbread is soft and sweet, with crisp edges and a great cornmeal texture.
Photography by Alexandra Daum.
Though this recipe is excellent without the sourdough discard, it adds a pleasant undertone that really separates it from other cornbread recipes. So if you’re drowning in discard from your sourdough starter, this is a good way to use it.
This is a slightly sweet, more cake-like cornbread, perfect to serve alongside spicy chili, soups, and stews, but it makes a great snack, too! Serve with a pat of butter for a delicious side.
Tips and Notes
Use either an 8-inch (20cm) square baking dish here as pictured, or an 8-inch (20cm) diameter round dish. If your container is a bit larger or smaller, that’ll be fine too – just adjust the baking time accordingly.
Using room temperature ingredients is important, especially for the wet ingredients. Cold milk and eggs will cause the melted butter to harden and can curdle the cornbread batter, resulting in a patchy dry/wet bread.
This freezes well. Cut into pieces and freeze in an airtight container for up to two months. To thaw, simply set out at room temperature for about 4 hours until thawed completely.
It is possible to use active sourdough starter for this recipe. In that case, I recommend weighing it rather than using cup measurements as it takes up less space than discard does.
You can make a dairy-free sourdough cornbread by using a good non-dairy milk and vegan butter. We recommend a creamy milk like soya and a good vegan butter that comes in block form – Miyoko’s and Naturli are both great.
Whole wheat pastry flour can replace white flour if you want a more wholesome bake. Regular whole wheat flour will make it too heavy but you can replace up to 25% of the white flour with whole grain.
If using unsalted butter, increase the added salt amount to ½ teaspoon.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- Measuring cups and spoons or a digital kitchen scale
- 8-inch (20cm) square tin
- 2 Mixing bowls
- Wire rack
- 1 cup whole milk
- 1 teaspoon apple cider vinegar
- 1 cup cornmeal, lightly packed, if using cups
- 1 cup white all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg, at room temperature
- ½ cup sourdough discard
- ½ cup butter, melted
- Preheat the oven to 400°F (200°C) and grease an 8-inch (20cm) square tin with butter.
- Start by making the buttermilk. Mix the milk and apple cider vinegar and set aside to sour for 10 minutes.
- Add the cornmeal, flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine and make a well in the centre. Set aside.
- In another bowl, whisk the egg until frothy. Add the starter, melted butter, and buttermilk. Whisk to combine.
- Add the milk mixture to the flour mixture and whisk until just mixed. Don't over mix.
- Pour the batter into the prepared baking tin. It is quite liquid, like a thin cake batter.
- Bake for 25-27 minutes, or until the top is golden and the edges have started to pull away from the sides of the tin.
- Cool for 10 minutes in the tin before removing and cooling fully on a wire rack. Store in a sealed container at room temperature for up to 3 days or freeze. Sourdough cornbread is best fresh.
SubstitutionsYou can make a dairy-free sourdough cornbread by using a good non-dairy milk and vegan butter. We recommend a creamy milk like soya and a good vegan butter that comes in block form – Miyoko’s and Naturli are both great. Whole wheat pastry flour can replace white flour if you want a more wholesome bake. Regular whole wheat flour will make it too heavy but you can replace up to 25% of the white flour with whole grain. If using unsalted butter, increase the added salt amount to ½ teaspoon.
This post was first shared in June 2020. It has been updated with improvements to the recipe as of March 2022.