Super moist sourdough cornbread, fermented overnight to achieve that sourdough tang we all love. It is the perfect combination of savory and sweet, with a hint of tanginess.
Cornbread is just one of those foods that brings instant comfort. Most likely it is because it is always paired with a hearty chili or stew.
It’s that kind of rustic farm food that fills bellies, and something your kids will talk about when they are grown up and out of the house. You know, “Mom made the best…..” Enter in a signature dish.
Now, while I hope my kids appreciate and love all the home cooked food that is made to nourish their bellies here on the farm, I know for certain this sourdough cornbread is one they will always be asking for.
It has the perfect crumbly texture, while being moist and having that yummy corn flavor along with a slight sourdough tang from the fermentation. You can mix it up and bake it right away or ferment it overnight for the most health benefits.
Why you will love this recipe:
Delicious: This recipe is so yummy. Has all the things you love about cornbread, but with that extra sourdough tang to it, adding even more flavor.
Super simple to make: Mix up most of the ingredients the night before. The next day, just add a few more ingredients and bake.
Easy to digest: Fermented grains make this recipe easier to digest. Fermentation breaks down the gluten, making it easier to digest. It also breaks down the anti-nutrient, phytic acid, which in turn makes the nutrients more bio-available for your body to absorb.
Simple ingredients: No hard to find ingredients – just pantry staples.
Tips:
- For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
- Did you know you can make your own cornmeal by running popcorn through your grain mill (make sure your grain mill is made for such things)?
- Need something quick for dinner? You can skip the fermentation process and just mix and bake. It just won’t have as much of that sourdough tang as it would if it was allowed to ferment overnight.
- For more texture, add some canned or frozen corn to the batter before baking.
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FAQ:
What can I do with old sourdough bread?
Cornbread croutons, stuffing, use it in a quiche, strata, toast it and use it as a topping for chili
What can I use in cornbread if I don’t have an egg?
You can use a flaxseed egg or yogurt as a substitute. I have not tried either of these, but they should work.
Can I use sourdough discard?
Yes. Sourdough discard or active starter will work for this recipe. This is because this recipe relies on baking soda and baking powder to give the bread rise.
Sourdough Cornbread Ingredients:
Yellow cornmeal – You can make your own by grinding popcorn in a grain mill.
All-purpose flour
Sugar – I like using cane sugar.
Milk – Preferably whole for best flavor and texture.
Butter (or other neutral oil, like avocado oil)
Sourdough starter – Active starter or sourdough discard can work in this recipe. This is due to the fact that the sourdough isn’t what is giving this recipe rise, rather the baking soda and baking powder.
Baking soda and baking powder – This gives the bread it’s rise.
Egg
Salt – This essential ingredient brings out all the flavors in the cornbread.
Tools:
Large bowl or a stand mixer
Whisk
Measuring cups and spoons
Baking dish – 8×8
How To Make Sourdough Cornbread
The Night Before
Combine cornmeal, flour, sugar, milk, butter, and sourdough starter. Mix well.
Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 12-18 hours. Some people don’t feel comfortable leaving out milk that long.
You could use water instead, or allow it to ferment for a few hours at room temperature and then place it in the fridge to ferment longer.
The Next Day:
Preheat oven to 400.
Sprinkle baking soda, baking powder, and salt over the fermented dough. Add an egg and mix well. This is easiest using a stand mixer.
Pour into a 8×8 greased pan.
Bake for 20 minutes or until a toothpick comes out clean and the edges of the cornbread are turning golden in color.
Slice and serve. Serve it up with some homemade butter or peach preserves.
Storing Sourdough Cornbread:
Place in an air-tight container or Ziplock bag and store in the fridge for up to 7 days. For longer term storage, freeze for up to 6 months in a freezer safe Zip-lock.
Find More Sourdough Recipes:
- The Best Sourdough Hawaiian Rolls
- Sourdough Carrot Cake
- Sourdough Chocolate Bread
- Cinnamon Maple Sourdough Apple Pie
- Homemade Sourdough Bagels
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter, or other neutral oil
- 1/2 cup starter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon salt
Instructions
- Combine cornmeal, flour, sugar, milk, butter, and sourdough starter. Mix well.
- Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 8-18 hours. Or skip this step and bake one time.
- The next day, preheat oven to 400.
- Sprinkle baking soda, baking powder, and salt over the fermented dough. Add an egg and mix well. This is easiest using a stand mixer.
- Pour into a 8×8 greased pan.
- Bake for 20 minutes or until a toothpick comes out clean and the edges of the cornbread are turning golden in color.
- Allow to cool. Slice and serve.
Notes
- For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
- Did you know you can make your own cornmeal by running popcorn through your grain mill (make sure your grain mill is made for such things)?
- Need something quick for dinner? You can skip the fermentation process and just mix and bake. It just won’t have as much of that sourdough tang as it would if it was allowed to ferment overnight.
- For more texture, add some canned or frozen corn to the batter before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Lisa! I have made this cornbread several times and it is absolutely a crowd-pleaser. I ferment for around 8 hours. I use buttermilk and the cornbread comes out delicious and moist. I am getting ready to bake two batches for a neighborhood cookout tonight. Whatever I make of yours, people always ask for the recipe. Thank you for so many wonderful recipes.
For the fermentation step … ferment at room temp or refrigerator?
Room temp!
Is there a way to use just starter for the rise and omit the baking soda and powder?
I LOVE all the options to your recipes! (ie: sugar/honey)
This one works best with the baking soda and baking powder!
Can you substitute honey for sugar?
Yes!
Can you omit the sugar in this recipe?
Yes.
Thank you for letting me know!!!
Does the starter need to be active or can it be discard?
Active.
Hey Lisa,
I did this recipe the quick way and it was SO good! I’m often prepping for dinner at lunch time, so is it worth doing a 4-6 hour ferment, or does it truly need the 8+ hours?
If you put it in a warm place, it may be done fermenting in 4-6 hours. 🙂
Would you use hard white or soft white berries for the all purpose flour?Or both?
Probably soft!
This is my very favorite cornbread ever! I make it for my family at least once a week and they can’t get enough of it. And it’s such a great way to use any leftover starter I have. Thank you so much for this delightful recipe.
My husband said the flavor is incredible, but the texture is a mess. It’s very crumbly. It’s hard to eat even with a fork. Several other commenters have mentioned this as well, so there is clearly something amiss with the recipe.
I’m sorry you did not enjoy the cornbread. I hope you decide to try it again.