This easy sourdough cornbread recipe uses sourdough discard and yellow cornmeal to pack in that rich, classic corn flavor. It's incredibly moist with a light crumb, and you can ferment the batter overnight or throughout the day for an extra tangy flavor!

Close up of a slice of cornbread topped with butter.

This sourdough discard cornbread recipe is the perfect side dish for soups or straight out of the oven, slathered with butter and topped with a drizzle of honey or maple syrup.

We love to serve it with a big bowl of red beans and rice or chicken noodle soup.

Sample Baking Schedule

You can mix the batter and let it ferment throughout the day, or bake it right away—the choice is yours!

6 AM: In a bowl, mix the cornmeal, flour, sugar, starter, melted butter, and milk. Cover the bowl and let the batter rest at room temperature for 8-12 hours.
5 PM: Add the baking soda, baking powder, and eggs and stir to combine. Bake and enjoy!

Ingredients for sourdough cornbread on a table.

Ingredients & Equipment Needed

Dry Ingredients

Cornmeal: Gives the cornbread its classic texture and rich corn flavor. Stick with yellow cornmeal for the best flavor, but white cornmeal can be used if that's what you prefer.
All-purpose flour: Balances the cornmeal for a soft, tender crumb.
Sugar: Adds a touch of sweetness to enhance the corn flavor. Adjust the amount to your taste or leave it out for a savory version.
Baking powder: Helps the cornbread rise and stay light.
Baking soda: Works with the sourdough discard to give a perfect lift and texture.
Salt: Brings out all the flavors.

Wet Ingredients

Sourdough starter discard: Adds a subtle tangy flavor and is great way to use up your sourdough discard.
Water or milk: Use milk for a richer flavor—any kind works, including skim or non-dairy milk. If you are fermenting the batter and are worried about milk sitting out, water is a great substitute.
Eggs: Bind the batter together and gives the cornbread structure.
Butter: Adds moisture and a rich buttery taste. Substitute with a neutral oil if needed.

Equipment

8x8-inch OR 9x9-inch metal baking pan. The 8x8-inch pan will produce thicker cornbread. You will need to reduce the baking time with the 9x9-inch baking pan.

Carmyn's Tips

Use milk or water: Milk adds richness, but water works well if you're fermenting the batter. You can also use any dairy-free milk.

Add mix-ins: Customize your cornbread with extras like cheddar cheese, diced jalapenos, or corn kernels.

Step by Step Instructions with Photos

If you're short on time and want to bake immediately, skip the fermentation step and move on to step 2.

Mixing sourdough cornbread batter in a bowl.

Step 1

Whisk together the cornmeal, all-purpose flour, granulated sugar, salt, melted butter, water or milk, and sourdough starter discard in a mixing bowl. Mix until everything is combined.

Cover the bowl and let the batter ferment at room temperature for 8-12 hours. The batter will be thick and stiff.

A parchment paper lined baking pan on a table.

Step 2

When you are ready to bake, adjust your oven rack to the center position and preheat the oven to 400°F (204°C).

Line an 8" x 8" baking dish with parchment paper and set it aside.

Mixing sourdough cornbread batter with a stiff spatula.

Step 3

Sprinkle 2 teaspoons of baking powder and ½ teaspoon of baking soda over the batter. Add 2 large eggs and mix with a stiff spatula until the batter is smooth and well combined.

Note: If the batter feels too thick, add a little water or milk to loosen it. The consistency should be thick but still easy to pour.

Sourdough cornbread batter in a baking pan on a table.

Step 4

Pour the batter into the prepared baking dish.

Baked sourdough cornbread in a pan on table.

Step 5

Bake for 20-22 minutes or until the edges are lightly browned and pulled away from the sides of the pan. The top should be golden brown.

Step 6

Allow the cornbread to cool before slicing.

How to Store

Room Temperature: Wrap the cornbread tightly in plastic wrap, foil, or store it in an airtight container. It will stay fresh for up to 2 days on the counter.

Refrigerator: For longer storage, place it in an airtight container or wrap it well to prevent it from drying out. It will keep for up to one week in the fridge.

Freezer: Wrap individual slices or the whole cornbread in plastic wrap, then foil, and store in a freezer-safe bag or storage container. It can last up to 3 months in the freezer.

Serve

This sourdough cornbread can be used to make cornbread dressing for Thanksgiving and Christmas. We also love to serve it with white chicken chili verde and white beans and ham soup.

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