Sourdough Cornbread
Discover the irresistible charm of sourdough cornbread, a rustic and flavorful twist on a classic comfort food. With its beautifully golden crust and tender crumb, this recipe combines the tangy notes of sourdough starter with the earthy sweetness of cornmeal, balanced perfectly by a touch of honey and buttermilk. Baked in a preheated cast-iron skillet for an extra crispy edge, this cornbread is simple to prepare in just 10 minutes and ready to serve in under 30. Whether you’re using leftover sourdough discard or an active starter, this versatile treat is a must-try for sourdough enthusiasts and homestyle bakers alike. Serve it warm with butter or a drizzle of honey for a delicious addition to soups, chili, or a hearty Southern-inspired dinner.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 large Egg
- 1 cup Sourdough starter (discard or active)
- 0.5 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Honey (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet or an 8-inch square baking pan, and place it in the oven to preheat.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, beat the egg, then stir in the sourdough starter, buttermilk, melted butter, and honey (if using). Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. Avoid overmixing to keep the cornbread tender.
Carefully remove the preheated skillet or baking pan from the oven. If you'd like an extra crispy crust, sprinkle a small amount of cornmeal onto the pan's surface before adding the batter.
Pour the batter into the hot skillet or pan, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for about 5-10 minutes before slicing and serving. Enjoy warm with a pat of butter or drizzle of honey!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 92.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
