Name: sourdough cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup sourdough starter (active and bubbly); 1 cup milk; 1/4 cup vegetable oil (or melted butter); 1/4 cup sugar; 2 large eggs

Jump to Recipe

If you’re craving a homey, soul-satisfying treat that combines tangy depth with classic southern comfort, this sourdough cornbread is exactly what you need. Imagine a tender crumb with a slightly crisp golden crust, bursting with the subtle zing of sourdough that makes every bite feel like a warm hug from the inside out. It’s a simple twist on traditional cornbread that adds layers of flavor and a wonderful texture you just can’t resist. Whether you’re serving it alongside chili, slathering it with butter for breakfast, or just enjoying it on its own, this sourdough cornbread will quickly become your go-to recipe for comfort food moments.

sourdough cornbread Recipe - Recipe Image

Ingredients You’ll Need

Every great dish starts with the right ingredients, and this sourdough cornbread is no exception. The beauty here is how each simple component plays a crucial role—whether it’s the tang from the starter, the grainy sweetness of the cornmeal, or the richness from eggs and oil—all coming together for a perfectly balanced cornbread.

All-purpose flour: Provides the necessary gluten structure for a tender but sturdy crumb.
Cornmeal: Adds that classic, slightly gritty texture and unmistakable cornbread flavor.
Active sourdough starter: Brings a gentle tang and natural leavening that elevates the bread’s flavor.
Milk: Keeps the batter moist and tender, enhancing the overall softness of the cornbread.
Vegetable oil or melted butter: Infuses richness and helps create a golden, crisp top crust.
Sugar: Balances the tanginess with a hint of sweetness, making each bite perfectly complex.
Large eggs: Bind ingredients and contribute to the bread’s structure and lift.
Baking powder: Works alongside the sourdough starter to lighten the texture.
Salt: Enhances all the other flavors and rounds out the taste.

How to Make sourdough cornbread

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to a cozy 400°F (200°C). This temperature is perfect for creating that golden crust while keeping the inside tender and moist. Grease your 9×9-inch baking pan or a cast-iron skillet with oil or butter to prevent sticking and add another layer of delicious flavor around the edges.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until they are evenly combined. Taking a moment here ensures that every bite has consistent flavor and texture, setting a solid foundation for the sourdough cornbread.

Step 3: Blend the Wet Ingredients

In a separate bowl, combine the active and bubbly sourdough starter with milk, vegetable oil, sugar, and eggs. Mix until smooth and fully integrated, which creates a lovely batter that will give the cornbread its tender crumb and delightful tang.

Step 4: Bring the Batter Together

Pour the wet mixture into the bowl with dry ingredients and stir gently with a wooden spoon. It’s important not to overmix here; a few lumps are perfectly okay. Overmixing can make the cornbread tough, while a gentle fold ensures a delicate, light texture.

Step 5: Bake to Golden Perfection

Transfer the batter into your prepared pan and spread it evenly. Bake in the preheated oven for about 25 minutes, until the top is beautifully golden and a toothpick inserted in the center comes out clean. This baking time is just right to develop a crust that’s pleasantly crisp without drying out the soft interior.

Step 6: Cool and Serve

Once out of the oven, allow the sourdough cornbread to cool for a few minutes before slicing. This short resting time helps the bread set and makes slicing easier. Serve it warm to enjoy the full buttery richness, or at room temperature if you prefer.

How to Serve sourdough cornbread

Garnishes

While this cornbread shines beautifully on its own, you can elevate it further with simple garnishes. A pat of melting butter is a classic choice that adds richness and sheen. For a fresh, summery twist, drizzle a touch of honey or scatter some finely chopped herbs like chives or parsley on top. If you love a hint of spice, a sprinkle of smoked paprika or a dollop of chili butter creates a super flavorful finish.

Side Dishes

Sourdough cornbread is incredibly versatile and pairs wonderfully with a range of dishes. It’s a natural companion for hearty stews and chili, soaking up all those savory juices. Serve alongside roasted vegetables or a vibrant green salad for a balanced meal. It also makes a fantastic base for a southern-style breakfast spread with eggs, bacon, and fresh fruit.

Creative Ways to Present

Looking to impress your guests or add a little fun? Cut your sourdough cornbread into bite-sized squares for easy finger food at parties. You can even toast leftover slices and top with creamy avocado or a scoop of pulled pork for a creative open-faced sandwich. Another fun idea is to crumble it over soups as a textured, crunchy topping that adds a delightful contrast.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover sourdough cornbread, don’t worry—it stores beautifully. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored at room temperature, it will stay lovely for about 2 days, perfect for a quick snack or side later on.

Freezing

For longer storage, freezing is your best friend. Wrap the cornbread securely in plastic wrap and then in aluminum foil or a freezer bag to prevent freezer burn. It will last up to 3 months frozen, allowing you to enjoy that tangy, comforting flavor anytime you like.

Reheating

To bring your sourdough cornbread back to life, reheat slices in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes. This method helps maintain the crisp edges while warming the soft inside. Microwaving is faster but may make the crust less crisp, so use it if you’re in a hurry.

FAQs

Can I use a sourdough starter that isn’t very active?

It’s best to use an active, bubbly starter for this recipe to get that lovely tang and some natural rise. A dormant or less active starter won’t contribute as much flavor or lift.

What can I substitute for vegetable oil?

You can use melted butter instead, which adds a wonderful richness and slightly nutty flavor, perfect for enhancing the traditional cornbread taste.

Is it okay to use self-rising flour instead of all-purpose flour?

Using self-rising flour isn’t recommended here because the baking powder and salt amounts are specifically calibrated. If you do substitute, adjust or omit the leavening agents accordingly.

Can I add extras like cheese or jalapeños?

Absolutely! Fold in shredded cheese, chopped jalapeños, or fresh herbs to give your sourdough cornbread an exciting twist. Just be mindful not to overload the batter to preserve the right texture.

Does the sourdough starter flavor dominate the cornbread?

Not at all! The sourdough starter adds a subtle, pleasant tang without overpowering the sweetness and earthiness of the cornmeal. It enhances the overall complexity and depth of the cornbread.

Final Thoughts

This sourdough cornbread is one of those wonderful recipes that feels both comforting and a little special at the same time. Its unique tang and tender crumb transform a familiar favorite into something delightfully memorable. I can’t wait for you to try it and experience that perfect blend of flavors and textures that only sourdough and cornmeal together can create. Trust me, once you’ve made this, it will happily earn its spot on your regular rotation for family dinners and cozy gatherings.

sourdough cornbread Recipe

★★★★★

4.9 from 16 reviews

Author: Ethan
Total Time: 35 minutes
Yield: 9 servings (about 3x3 inch pieces) 1x
Diet: Vegetarian

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Description

This delicious sourdough cornbread combines the tangy flavor of an active sourdough starter with the rustic texture of cornmeal. Baked to golden perfection, it offers a moist crumb with a slight crunch from the cornmeal, making it a perfect side for soups, chili, or any comfort meal.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt

Wet Ingredients

1 cup sourdough starter (active and bubbly)
1 cup milk
1/4 cup vegetable oil (or melted butter)
1/4 cup sugar
2 large eggs

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or skillet with oil or butter to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until thoroughly combined to ensure even distribution of leavening and seasoning.
Combine Wet Ingredients: In a separate bowl, combine the sourdough starter, milk, vegetable oil, sugar, and eggs. Mix until the mixture is smooth and homogeneous.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. It’s important not to overmix; a few lumps in the batter are fine to keep the cornbread tender.
Pour Batter into Pan: Transfer the batter into your prepared baking pan or skillet. Spread it evenly with a spatula for uniform cooking.
Bake: Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean and the top is nicely golden brown.
Cool and Serve: Remove the cornbread from the oven and allow it to cool for several minutes in the pan. Slice and serve warm or at room temperature.

Notes

Use an active and bubbly sourdough starter for best flavor and rise.
You can substitute vegetable oil with melted butter for a richer taste.
Do not overmix the batter to keep the cornbread tender and light.
Serve warm with butter, honey, or your favorite spread.
This cornbread keeps well at room temperature for up to two days or can be refrigerated for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American