This sourdough cornbread has crisp, buttery edges and a tender, moist middle, with a subtle tang from sourdough starter. It’s baked in a preheated cast iron skillet, which helps create a golden crust around the soft center.

There’s no need to feed your starter or wait for the batter to rise. Baking powder provides the lift, so you can use sourdough discard straight from the refrigerator. Buttermilk adds richness, and a little honey gives the cornbread just enough sweetness to balance the corn flavor.

Serve it warm with chili, Healthy Taco Soup or barbecue, or enjoy a wedge with butter and honey for breakfast. I’ve also tested a gluten-free version using brown rice and sorghum sourdough starter and King Arthur Gluten-Free Measure for Measure Flour. It worked out great!

Honey being drizzled over a slice of sourdough discard cornbread

What’s to Love

Uses plenty of discard – 200 grams go into one batch, making this a useful recipe when your sourdough starter is piling up
No bread-making skills required – there’s no kneading, shaping or folding, just mixing a simple batter
Freezer-friendly – cut it into wedges and freeze individual portions for an easy side dish later
Lots of corn flavor – with 200 grams of cornmeal and just 40 grams of added flour, this is a cornmeal-forward recipe rather than a fluffy, cake-like cornbread. If that’s what you want, I’ve got you covered with this amazing Dairy-free Cornbread!

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Sourdough starter or discard – you’ll need 200 grams. It can be active or unfed, but weigh it rather than relying on a cup measurement since its volume varies. If you have more discard to use up, try my Sourdough Cinnamon Muffins.
Cornmeal – this uses medium-grind cornmeal. Other grinds haven’t been tested in this recipe, so I’d stick with medium-grind. Weigh the 200 grams because cup measurements can vary between brands. If you have some left over, my Cornbread Pancakes are another way to use it.
All-purpose flour – only 40 grams are needed. I also successfully tested King Arthur Gluten-Free Measure for Measure Flour in its place. That blend already contains xanthan gum, so there’s no need to add more.
Buttermilk – contributes moisture and a little tang. If it’s very cold, let it warm slightly before mixing so the melted butter doesn’t immediately solidify.
Honey or maple syrup – either works. The 2 tablespoons (40 grams) provide a mild sweetness that works with both savory and sweet toppings.
Butter and oil – both go into the batter, with an additional 2 tablespoons of butter for the skillet. Don’t accidentally add all the butter to the batter.

Ingredients for sourdough cornbread including sourdough discard, cornmeal, flour, buttermilk, eggs, butter and honey

How to Make Gluten-Free Sourdough Cornbread

I tested a gluten-free version of this sourdough cornbread, and it worked well! I made two changes to the ingredients:

Gluten-free sourdough starter – I used 200 grams of my homemade gluten-free starter, made with a 50/50 blend of brown rice flour and sorghum flour
Gluten-free flour – I replaced the 40 grams of all-purpose flour with 40 grams of King Arthur Gluten-Free Measure for Measure Flour

If you need the cornbread to be gluten-free, use labeled gluten-free cornmeal and check the other packaged ingredients. The sourdough starter must also be gluten-free. Simply replacing the all-purpose flour isn’t enough if you’re using a regular wheat-based starter.

My results are based on my brown rice and sorghum starter. Gluten-free starters can differ in their flour blends, hydration and consistency, so I can’t guarantee identical results with another starter.

How to Make It

Unlike a traditional sourdough loaf such as my Whole Wheat Sourdough Bread, this is a quick batter that doesn’t need to proof. You’ll need two mixing bowls and a 10-inch (25-cm) cast iron skillet.

Preheat the skillet – place a 10-inch (25-cm) cast iron skillet in a cold oven. Preheat to 425°F (220°C), leaving the skillet inside as the oven heats.
Mix the wet ingredients – whisk together the sourdough starter or discard, eggs, melted butter, oil, honey or maple syrup, and buttermilk until evenly combined.
Mix the dry ingredients – in another bowl, whisk together the cornmeal, flour, baking powder and salt. Pour in the wet ingredients and stir just until no dry flour remains. Don’t overmix.
Butter the skillet – carefully remove the hot skillet from the oven and add the remaining 2 tablespoons of butter. Swirl to coat the bottom and sides, then immediately pour in the batter before the butter has time to burn.
Bake – return the skillet to the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20-25 minutes, until the top is golden and the center is set. A toothpick inserted into the middle should come out clean or with a few moist crumbs. The internal temperature should be approximately 200-205°F (93-96°C).
Cool and serve – let the cornbread cool in the skillet for 8-10 minutes before cutting into wedges.

Four process photos showing how to mix sourdough cornbread batter and pour it into a cast iron skillet

Tips for Success

Have everything ready before removing the skillet – the batter should already be mixed, and you’ll need a heat-safe surface for the skillet. The butter will sizzle as soon as it hits the pan, so you don’t want to be measuring ingredients at that point
Bake on the middle rack – cast iron retains a lot of heat, and placing it too close to the bottom heating element can make the bottom overly dark
Don’t judge doneness by the edges – the outside can brown before the middle finishes baking. If the center still looks wet or the toothpick has raw batter on it, continue baking and check again after a few minutes

Slice of sourdough cornbread on a plate with a fork and butter

Can You Make It Without a Cast Iron Skillet?

This recipe uses a 10-inch (25-cm) cast iron skillet, but a 9-inch (23-cm) square metal baking pan has a similar surface area and may work as an alternative. I haven’t tested it, so the baking time and crust may differ. If your metal pan is safe to preheat at 425°F (220°C), you can try the same method and check the center for doneness.

If you’re using a glass or ceramic baking dish, don’t preheat it empty and then pour in cool batter, as the temperature change can cause thermal shock.

Instead, grease the room-temperature dish and bake at 375°F (190°C), checking for doneness and allowing extra time if needed. This method hasn’t been tested with this recipe.

Homemade sourdough cornbread sliced into thick wedges in a cast iron skillet

Make Ahead & Storage

Sourdough cornbread is best served on the day it’s baked, when the edges are still crisp. Leftovers keep well, though, and you can freeze individual wedges for later.

Room temperature – cool completely, then store in an airtight container for up to 2 days in a cool kitchen
Refrigerator – refrigerate in an airtight container for up to 5 days
Freezer – wrap cooled wedges individually and place them in a freezer-safe container or bag. Freeze for up to 3 months for the best quality
Reheating – microwave individual wedges for about 15-30 seconds, or until warmed through. For crispier edges, reheat in a 325°F (165°C) oven for about 8-12 minutes or in a skillet over low heat

Let the cornbread cool completely before wrapping it to avoid trapping moisture inside. Frozen wedges can be thawed overnight in the refrigerator before reheating.

Close-up of a thick slice of sourdough cornbread showing its golden crust and tender crumb

What to Serve With Sourdough Cornbread

Kid-Friendly Chili – a mild, hearty chili that’s great for spooning over a warm wedge of cornbread
Instant Pot Turkey Chili – a savory, bean-filled chili that makes an easy dinner with cornbread on the side
Smoked Turkey Breast – add cornbread for a barbecue-inspired meal or as part of your Thanksgiving menu
Smoked Baked Beans – the smoky, slightly sweet beans go particularly well with the buttery cornbread

You can also keep things simple and serve warm cornbread with salted butter or honey butter. Leftover wedges are good toasted for breakfast, and slightly stale cornbread can be used for stuffing or croutons.

Sourdough Cornbread