This Sourdough Cornbread is soft, buttery, and just slightly tangy from the sourdough discard, making it the perfect savory-sweet side for soups, chilis, or your favorite holiday meals.
This cornbread bakes up golden on top with a rich, comforting flavor that pairs beautifully with butter, honey, or jam. It’s a quick-mix recipe that doesn’t require any resting time, so you can have warm, fresh cornbread on the table in under 40 minutes.
Cornbread is a year-round classic, but it truly shines during fall and winter when hearty soups, stews, and chilis are in rotation.
It’s also a holiday staple — perfect for Thanksgiving, Christmas, and even summer cookouts where barbecue is served.
If you love this Sourdough Cornbread, you should also try my Sourdough Dinner Rolls (or their garlic butter dinner roll variant!) and my Sourdough Cornbread Muffins. Both are perfect companions for cozy meals.
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Ingredients
- whole milk
- large eggs
- unsalted butter
- sourdough discard
- maple syrup or honey
- cane sugar
- all-purpose flour
- yellow cornmeal
- salt
- baking powder
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Prep: Preheat oven to 350°F and line an 8x8 pan with parchment.
Step 2: Mix: Whisk together wet ingredients, then stir in dry ingredients until just combined.
Step 3: Bake: Spread batter evenly in the pan and bake until golden and cooked through.
Step 4: Serve: Cool slightly, then slice and serve warm with your favorite toppings.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Milk: Use buttermilk instead for a tangier flavor.
- Butter: Swap for neutral oil if you prefer a lighter texture.
- Maple Syrup: Honey works equally well for a sweet touch.
- Cornmeal: Both fine and medium-grind cornmeal work here — just avoid coarse grind for best texture.
Variations
Looking to switch it up? Here are a few ideas:
- Cheddar & Jalapeño: Stir in 100g shredded cheddar and 1 diced jalapeño for a savory kick.
- Sweet Corn: Fold in 1 cup of fresh corn kernels for added texture.
- Herbed Cornbread: Mix in 1 tablespoon of fresh chopped rosemary or thyme for an aromatic twist.
- Maple Glaze: Brush the warm cornbread with a mixture of maple syrup and melted butter before serving.
Equipment
Storage
Store cooled cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.
For longer storage, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before moving to room temperature or reheat in a 300°F (150°C) oven for 10–15 minutes.
Audrey's Tip
For the best flavor and texture, don’t overmix your batter — stirring until just combined keeps the crumb tender and prevents the cornbread from becoming dense.
Related
Looking for other savory recipes like this? Try these:
Sourdough Cornbread
Equipment
- Kitchen Scale
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment Paper
Ingredients
- 160 g whole milk ⅔ cup
- 2 large eggs
- 115 g unsalted butter melted and cooled (½ cup)
- 150 g sourdough discard ½ cup
- 15 g maple syrup or honey 1 tbsp
- 65 g cane sugar ⅓ cup
- 150 g all-purpose flour 1 cup + 2 tbsp
- 120 g yellow cornmeal ¾ cup
- 5 g salt 1 tsp
- 12 g baking powder 1 tbsp
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- Mix wet ingredients: In a medium bowl, whisk together milk, melted butter, maple syrup, sugar, eggs, and sourdough discard until smooth.
- Add dry ingredients: Stir in the flour, cornmeal, salt, and baking powder until just combined — don’t overmix.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes before slicing into squares. Serve warm with butter, honey, or jam.
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