Sourdough Cornbread (Easy Southern Recipe)
These sourdough cornbread muffins are soft, buttery, and lightly sweet with a subtle tang from sourdough discard. The batter comes together quickly and can be mixed and baked right away, or rested for deeper sourdough flavor.
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.