This moist and Easy Sourdough Cornbread is the ultimate comfort food! Take your love for classic cornbread to a whole new level with the delightful tang and moisture of sourdough.
It’s super simple to whip up a batch of this sourdough cornbread at home… And it’s the perfect side dish!
Combining cornmeal with sourdough starter for a moist cornbread with the subtle tang of sourdough. These simple ingredients and easy instructions make it perfect for beginner bakers!
Why we love this cornbread:
- Simple and easy-to-follow instructions: No complicated steps or techniques involved, so it’s easy enough for beginners.
- Uses pantry staple ingredients: No need for hard-to-find pantry items.
- Sourdough Cornbread is the perfect dish with to oven roasted tri tip, a warm bowl of split pea soup, creamy potato soup or even perfect prime rib!
Let’s dive into this recipe and bake some moist and sweet sourdough cornbread!
Before you begin
- Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking pan. This ensures even cooking and prevents sticking.
Gather your ingredients:
- 1 ½ cups all-purpose flour: This forms the base of your cornbread’s structure.
- 2/3 cup granulated sugar: Adds sweetness and helps with browning. Adjust to your taste preference.
- ½ cup yellow cornmeal: This gives the cornbread its signature texture and corn flavor.
- 2 teaspoons baking powder: Helps the cornbread rise for a light and fluffy crumb.
- ½ teaspoon salt: Enhances the overall flavor.
- 1 ¼ cup milk: Adds moisture and helps bind the ingredients together. Consider using buttermilk for extra flavor and richness (see recipe note).
- 2 large eggs: Provide structure and richness.
- ⅓ cup oil: Adds moisture and keeps the cornbread tender.
- 3 tablespoons melted butter: Contributes richness and a buttery flavor.
- 1 cup active sourdough starter: The key ingredient for that tangy sourdough taste and natural leavening.
How to Make Moist Sourdough Cornbread – No Wait
- First, whisk the dry ingredients: In a large bowl, use a whisk to combine the flour, sugar, cornmeal, baking powder, and salt. Whisking ensures everything is evenly distributed.
- Then mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, oil, and melted butter. Whisking creates a smooth and well-combined mixture.
- Next, combine wet and dry ingredients: Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Don’t overmix, as this can make the cornbread tough. A few lumps are okay.
- Incorporate your starter: Gently fold in the sourdough starter using your rubber spatula. Be careful not to deflate the batter too much.
- Pour and bake: Pour the batter into your prepared baking pan. Spread it evenly using the spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy! Let the cornbread cool slightly in the pan before slicing and serving. Enjoy warm with your favorite toppings, like butter and honey.
Long Fermented Sourdough Cornbread Directions
Long Fermentation: For an extra depth of flavor do a long fermentation. To long Ferment: Omit the baking powder at first. After mixing the batter, let it rise at room temperature for 8-12 hours, covered. This allows the sourdough culture to further break down the starches in the cornmeal, resulting in a more complex flavor and slightly tangier cornbread. Then stir in your baking powder, and bake!
Pro Tips
- For a richer flavor, substitute buttermilk for the milk and reduce the baking powder to 1 teaspoon.
- If your sourdough starter is very active, you may want to reduce the baking powder to 1 teaspoon even without using buttermilk.
- You can add chopped fresh herbs, shredded cheese cheese, or roasted corn kernels for extra flavor and texture!
Recipe Notes
- Sourdough Starter: This is the magic ingredient… Make sure to use active, bubbly starter for best results. If your starter is sluggish, consider feeding it a few hours before using it in the recipe;)
- Sweetness: Adjust the sugar content to your preference. This recipe has a moderate sweetness, but you can reduce it for a more savory cornbread or increase it for a sweeter one.
I wanna know Your take, Please review the recipe card!
Moist & Sweet Sourdough Cornbread
Ingredients
- 1 ½ cups all-purpose flour
- 2/3 cup granulated sugar
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 large eggs
- ⅓ cup oil
- 3 tablespoons melted butter
- 1 cup active sourdough starter
Instructions
- Whisk the dry ingredients: In a large bowl, use a whisk to combine the flour, sugar, cornmeal, baking powder, and salt. Whisking ensures everything is evenly distributed.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, oil, and melted butter. Whisking creates a smooth and well-combined mixture.
- Combine wet and dry ingredients: Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Don't overmix, as this can make the cornbread tough. A few lumps are okay.
- Incorporate the starter: Gently fold in the sourdough starter using your rubber spatula. Be careful not to deflate the batter too much.
- Pour and bake: Pour the batter into your prepared 8×8 baking pan. Spread it evenly using the spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy! Let the cornbread cool slightly in the pan before slicing and serving. Enjoy warm with your favorite toppings, like butter and honey.
Notes
- Additions: Get creative! Chopped fresh herbs like chives or scallions, shredded cheese (cheddar, pepper jack), or even roasted corn kernels can be added to the batter for extra flavor and texture.
- Cornmeal Grind: This recipe uses medium-grind cornmeal. For a coarser texture, use stone-ground cornmeal. For a finer texture, use finely-ground cornmeal.
- Cast Iron Skillet: Baking your cornbread in a 10 inch preheated cast iron skillet creates a beautiful crust and even cooking. If using a cast iron skillet, preheat it in the oven for at least 10 minutes before adding the batter. Adjust baking time slightly: Since cast iron retains heat well, you might need to reduce the baking time by 2-3 minutes compared to using an 8×8 pan. Start checking for doneness at the 20-minute mark with a toothpick inserted in the center.
- Serving Ideas: Enjoy your sourdough cornbread warm with butter and honey, alongside chili, stews, or pulled pork. It also makes a delicious addition to a breakfast spread.
Nutrition
Did you make this recipe? Let me know what you think… I’d really appreciate a star rating or recipe review in the comments below!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Christine Ramsey
I have made the no-wait version several times and we love it. Haven’t tried the long ferment version yet.