A perfectly moist, fluffy & sweet cornbread recipe using sourdough discard! Perfect for soups, stews and savory meals! Make sourdough cornbread croutons with the leftovers to have the best topping for salads and soups.
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The Perfect Cornbread Texture
As simple as cornbread seems, the texture can be tricky to get just right. I have tried many recipes and oftentimes the cornbread turns out too dry, too crumbly, or the level of sweetness just isn’t quite right. Cornbread is such a cozy, southern accompaniment to dishes so I had to figure this one out using sourdough discard. With lots of baking notes and a few rounds of cornbread testing (not a bad job, let me tell you), I’ve landed on a recipe I really love and I think you will too!
Do you like your cornbread sweet?
I do. I like it balanced with the perfect amount of sweetness. Not overly sweet, but sweet enough that I don’t need honey on top— though that is still very much welcome here! And, I want it moist enough that it doesn’t need butter on top either. It’s a tricky ask, but possible. To achieve such a balance as described, the right ratio of ingredients is essential— cornmeal, flour, sugar, tangy sourdough discard, a bit of butter and oil. It all comes together perfectly to create a fluffy, delicious bite!
Ingredients you need for sourdough cornbread:
- cornmeal (I like Bob’s Red Mill)
- all-purpose flour
- baking soda
- baking powder
- fine sea salt
- cane sugar
- eggs
- butter
- vanilla extract
- avocado oil
- sourdough discard
- milk
What’s the Best Pan for Baking Cornbread?
Depends! Mainly, what kind of presentation do you like? And do you like your edges a bit crispy or do you like your cornbread cooked more evenly? To get fluffy, uniform squares, using an 8×8-inch pan is the way to go! If you like your edges more browned and crispy, pick the cast iron option. The cornbread cast iron skillet presentation is rustic and so fun to serve at the table. A 10-inch cast iron will do the trick for this recipe! Preheat the cast iron in the oven before adding the cornbread batter to get crispy edges.
Cornbread, My Favorite Last Minute Bread:
Cornbread can be made a day in advance, but honestly this is my favorite bread recipe that can be made last minute. When I want some bread to go with dinner and have not prepped a sourdough loaf ahead of time, this is the recipe I reach for. When it’s getting close to dinner time, I preheat the oven, make the batter and move onto the rest of dinner prep. As I’m working on dinner, the batter is ready to bake and can be done in a matter of 20 minutes. As much as I love having a crusty sourdough boule ready for dinner, sometimes it just doesn’t happen and cornbread is an easy, delicious bread to serve with dinner. Plus, this recipe uses quite a bit of sourdough discard which is a win and it can be whipped up very quickly! Not to mention, cornbread just feels southern and special, especially when served with a hearty, homemade meal.
Make Ahead & Bulk Ferment Option:
You can make the batter and bake a day in advance, just be sure to store it in something air tight! You can also make the batter a day in advance and let it bulk ferment to get that stronger sourdough flavor before baking the following day. If you choose this method, let the batter sit on the counter for a few hours then place it in the fridge to continue fermenting until your ready to bake (up to 18 hours). You’ll want to wait on adding the baking soda, baking powder and salt to the batter until it’s time to bake. See the recipe card below for details.
Turn Leftover Cornbread into Cornbread Croutons!
Cornbread Croutons are an absolute GAME CHANGER. I am telling you, something special happens when you combine dressed leafy greens with toasted cornbread croutons. It’s a match made in heaven! This has been an underlying motivator to make more cornbread recently. More sourdough cornbread = more discard getting used = more cornbread croutons for salads = happy eating. I’ve included some instructions on how to turn leftover sourdough cornbread into croutons on the recipe card below under the notes section.
Recipe Tips
Use up your sourdough discard: You can use sourdough discard or bubbly starter, both will work! I like to use up my discard in this recipe as the baking powder does the heavy lifting for the rising portion of things.
Milk options: I think whole milk, half & half and buttermilk give the best result for cornbread— they add an extra level of moisture but use what you prefer!
Pick you pan based on preference: If you like crispier edges, use a cast iron skillet and preheat the skillet in the oven before adding the cornbread batter to bake! A 10-inch cast iron will do the trick for this recipe. If you want more uniform, soft and fluffy bread, use an 8×8-inch pan.
Turn leftovers into croutons: Details on recipe card, you’ll want to try this! Sourdough cornbread croutons make the best toppings for salads and soups.
Lastly, if you make this Sourdough Cornbread & Cornbread Croutons recipe, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!
Love y’al
– Țaylo
Sourdough Cornbread & Cornbread Croutons
Ingredients
- 1 cup cornmeal I like Bob's Red Mill cornmeal
- 1 cup all-purpose flour
- 1 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoons fine sea salt
- 1/2 cup cane sugar
- 2 eggs
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup avocado oil
- 1 cup sourdough discard
- 1/2 cup whole milk
Instructions
- Preheat the oven to 400°F. Line an 8×8-inch pan or a 10-inch cast iron skillet with parchment paper.
- Whisk the eggs, sugar and vanilla extract together in a large mixing bowl. Pour in the melted butter and avocado oil. Whisk again. Add the sourdough discard and mix again until combined.
- In a separate bowl, combine the flour and cornmeal. Sift the baking powder, baking soda and salt on top of the flour and cornmeal mixture. Use fork to mix thoroughly.
- Add dry mixture to the wet ingredients and use a wooden spoon or spatula to incorporate gently. When combined, pour in milk and mix until just absorbed. Pour into prepared dish.
- Bake for 20-22 minutes. The top should be golden brown and a toothpick will come out clean when ready.
- Cool in the pan for 8 to 10 minutes. If using a 8×8-inch pan, remove the cornbread bread by picking up the parchment paper underneath and finish cooling on a wire rack. If using a cast iron skillet, I like to serve directly from the pan!
- Enjoy!
Notes
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—