Learn how to make the best sourdough cornbread with sourdough discard to serve with your fall soups and chillis! This easy southern recipe will be your go-to cornbread that everyone will love.
New to sourdough? Check out our guide How to Make Sourdough Starter.
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Sourdough cornbread, y’all. Sourdough. Cornbread.
I live in the south, which means I live with people who have very strong feelings about cornbread. Feelings like:
- Cornbread should be served at all times.
- Cornbread should be sweet.
- Cornbread should not be sweet.
Cornbread has a funny way of dividing families right down the middle. Sweet cornbread lovers on one side, savory cornbread lovers on the other, and no one is willing to compromise.
No one except for me. (Mostly because I don’t like the whining. I mean, rivalry.)
I can take cornbread any old way it’s served, as long as it’s not dry, but I’m married to a man who is adamant that his cornbread teeters on the edge of becoming a cupcake.
I’ve learned you can add and subtract sugar to the same cornbread recipe without affecting the overall structure. I’ve also learned you can make sourdough cornbread, deliver it to the same Southern cornbread connoisseurs, and as long as it’s properly sweet/savory, they are none the wiser.
If you love cornbread and the health benefits of sourdough, you’re in the right place. I’m going to teach you to make the best darn sourdough cornbread that everyone will demand alongside their soup and chili.
Why You’ll Love This Sourdough Cornbread
Sourdough cornbread has everything you love about classic southern cornbread—soft crumb, golden edges, buttery sweetness—but with a gentle tang and depth of flavor that only sourdough can bring. It’s:
- A great way to use up sourdough discard from your sourdough starter
- Moist, tender, and never dry or crumbly (a tru federal offense in the south)
- Easy to make in a muffin tin, skillet, or baking dish
- Make-now or ferment-for-later friendly
- Perfect for soups, chili, and cozy fall meals
- Easier to digest thanks to the sourdough starter and fermentation
- Easy beginner sourdough recipe that turns out perfectly every time
Whether you’re new to sourdough or bake with it every day, this recipe fits right into your baking routine.
Ingredients You’ll Need
Here’s what goes into this sourdough cornbread:
Basic Ingredients
- All-purpose flour – Adds structure and softness.
- Cornmeal – Gives classic cornbread texture and flavor.
- Sugar – Just enough for light sweetness (adjust to taste).
- Salt – Balances flavor.
- Baking powder – Helps the cornbread rise.
- Sourdough discard/starter – Unfed starter adds moisture, flavor, and mild tang.
- Buttermilk – For that signature southern flavor and tender crumb
- Eggs – Add richness and hold everything together.
- Melted butter – For moisture and that classic buttery flavor.
How to Make Sourdough Cornbread
Step 1: Preheat the oven to 375°F (190°C). Grease a muffin tin, cast iron skillet, or 8×8 baking dish.
Step 2: Mix the base batter. In a large bowl, combine the flour, cornmeal, sourdough discard, milk, and melted (slightly cooled) butter. Stir until just combined.
Step 3: Optional rest for sourdough flavor. Cover the bowl and let the batter rest for 30 minutes to 2 hours at room temperature, or overnight in the refrigerator. Skip this step if you’re baking right away.
Step 4: Add the remaining ingredients. Stir in the sugar, salt, baking powder, and eggs. Mix gently until the batter is smooth — do not overmix. If the batter feels too thick, add a splash of milk.
Step 5: Fill your pan. Spoon the batter into a muffin tin, filling each cup about ¾ full. If using a skillet or baking dish, pour the batter in and spread evenly.
Step 6: Bake. Place in the oven and bake for 20–25 minutes for muffins or 25–30 minutes if using a skillet or dish. The cornbread is done when the tops are golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and serve. Let the cornbread cool in the pan for 5–10 minutes before removing. Serve warm with butter, honey, or alongside soups and chili.
What to Serve with Sourdough Cornbread
Sourdough cornbread pairs beautifully with:
- A bowl of chili or beef stew
- Creamy soups like potato, tomato basil, or chicken gnocchi
- Honey butter or cinnamon butter
- Jam or pumpkin butter for breakfast
- A side to barbecue, roast chicken, or Thanksgiving dinner
Serve warm for the best texture and flavor.
Storage & Reheating
- Room Temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 4–5 days.
- Freezer: Freeze in a sealed bag up to 3 months.
- Reheat: Warm in the oven at 300°F for 5–8 minutes, or microwave for 10–15 seconds.
Sourdough Cornbread Variations
- Cheddar & Jalapeño – Stir in ½ cup shredded cheddar cheese and 1 finely diced jalapeño for a savory, slightly spicy twist.
- Honey Butter Cornbread – Add 2–3 tablespoons of honey to the batter and serve warm with whipped honey butter.
- Maple Sourdough Cornbread – Replace the sugar with maple syrup and reduce the milk slightly to keep the batter balanced.
- Savory Herb Cornbread – Fold in 1 tablespoon of fresh chopped herbs like rosemary, thyme, or chives.
- Cast Iron Skillet Cornbread – Preheat a buttered or oiled cast iron skillet in the oven, then pour in the batter for crispy edges and a rustic look.
Sourdough Cornbread (Easy Southern Recipe)
Ingredients
- 190 grams all-purpose flour (1 1/4 cup)
- 100 grams yellow cornmeal (3/4 cup)
- 250 grams sourdough discard (1 cup)
- 50 grams cane sugar (1/4 cup) (see note 1)
- 113 grams melted butter (1 stick) can also use 1/2 cup of coconut oil
- 180 grams buttermilk (3/4 cup) can also use dairy-free milk
- 2 large eggs
- 1 tsp sea salt
- 2 tsp baking powder
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix & ferment: In a medium bowl, whisk together flour + cornmeal. Add the sourdough discard, milk, and melted butter, stirring until combined. Cover and let rest: 30 minutes–2 hours at room temp for mild tang, orOvernight in the fridge for a deeper flavor.Don’t add baking powder or eggs before this rest.If you’re skipping the ferment, proceed to the next step and mix everything just before baking.
- Combine the remaining dry ingredients: In a separate bowl, stir together sugar, salt, and baking powder.
- Add eggs and dry mix: If you fermented, give the batter a quick stir. Crack in the eggs, then add the sugar/salt/baking powder mixture. Stir gently until just combined — don’t overmix. If the batter seems too thick, add extra milk 1 tbsp at a time until it drops off a spoon.
- Portion into muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake at 375°F (190°C) for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool & serve: Let muffins cool in the tin 5–10 minutes, then transfer to a wire rack. Serve warm with butter, honey, or alongside soups/stews.
Notes
- This is a sweeter cornbread recipe. For a more savory cornbread, start with 2 tablespoons of sugar.
You’re going to Love this Cornbread!
Whether you’re cooking for a family that is adamant that cornbread be sweet or savory, you are going to absolutely love this sourdough cornbread recipe. It’s soft, buttery, and full of the digestive benefits we love about sourdough. When you master this simple recipe, it will become your go-to cornbread for fall bonfires, soup-and-chili nights, and potlucks. Happy baking!
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