If you think you’ve had great cornbread before, wait until you try this one. This one changed the game for me. I will admit, I hadn’t had much success making a good batch of cornbread that didn’t come out of a box. Well, I finally found what I was looking for and the bonus is it makes use of my sourdough starter without making bread. Let me show you how to make The BEST Sweet & Soft Sourdough Cornbread. Trust me, this recipe is a winner!
Sourdough + Cornbread= PERFECTION
Sourdough and cornbread might sound like an “odd couple”, but trust me, they’re a match made in comfort food heaven. When you mix the tanginess of sourdough with the sweet, heartiness of cornmeal, something fantastic happens. The sourdough’s natural fermentation adds a touch of complexity and moisture to the cornbread, giving it a tender crumb and a richer texture. It’s almost like adding buttermilk but better!
What You’ll Need:
Unsalted Butter & Oil- Here’s the secret to softness… a mix of butter and oil. Butter adds a rich, buttery flavor, while oil keeps the cornbread moist and tender. Avocado oil works great because it has a neutral flavor and healthy fats, but Coconut Oil also works great! Just keep in mind that it will impart that coconut flavor which I love in this recipe.
Large Eggs
White Sugar– Want it more sweet, use 1/2 cup, less sweet you can reduce to 1/4.
Sourdough Starter or Discard- Thick like pancake batter. I like to use an active starter or a fairly “new” discard, something that has been fed within a few days. Discard will have a more pronounced sourdough flavor. However, I don’t recommend using a discard that has been refrigerated beyond a week.
All-Purpose Flour
Vanilla Extract- (optional) Just a splash of vanilla makes a big difference. It adds a hint of sweetness that ties everything together beautifully.
Medium Grind Cornmeal
Baking Powder & Soda
Salt
Half & Half or Whole Milk- Plant based milks such as almond milk also works, the texture just might be a little different.
Medium Mixing Bowl & Whisk- This is an EASY one-bowl recipe! No mixer required.
Digital Scale- optional. Metric measurements are provided in the recipe card below.
Tips for Making the Perfect Cornbread
1. Choosing the Right Pan: This recipe is perfect for an 8 x 8″ baking pan or about 13 ( a bakers dozen) corn muffins. If you use a 9 x 9″ pan the slices will be a little thinner. A dark non-stick pan is not recommended, reduce the temperature to 350°F.
I prefer plain metal pans. Though this is sourdough I haven’t had any issues baking with them. If you like, you can grease and line with parchment paper. You can also make corn muffins!
If making corn muffins, use an ice-cream scoop to portion about 2/3 of the way with batter. Use cupcake liners to prep the tins and bake for about 25 minutes, until a toothpick comes out clean. I also recommend letting them cool completely before peeling back the paper liner. You can test one warm and see how it does, if it gives you any resistance just wait until they are cooled.
2. Preheat the Oven: Make sure your oven is preheated before you pop the batter in. This helps your cornbread rise evenly and get that perfect texture.
3. Don’t Overmix: Mix just until the ingredients come together. Overmixing can make the cornbread dense, gentle folds will keep it light and airy.
4. Cool Before Slicing: Let the cornbread cool in the pan for a 15-30 minutes before slicing. This helps it set properly and makes cutting easier.
Looking for more SOURDOUGH recipes? Check these out!
The Easiest Sourdough Drop Biscuits
Overnight Sourdough Belgian Waffles
Cinnamon Raisin Bread Machine Sourdough English Muffins
Multigrain Bread Machine Sourdough English Muffins
Bread Machine Buttermilk Sourdough English Muffins
Bread Machine Sourdough Liège Waffles
The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf
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The BEST Sweet & Soft Sourdough Cornbread
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 8 x 8" or 9 x 9" Baking Pan
- 1 digital scale, optional
Ingredients
- 1/3 cup unsalted butter, melted & warm, not hot.
- 1/3 cup coconut oil, or avocado oil
- 2 large eggs
- 1/3 cup white sugar, SEE NOTES
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter or discard, SEE NOTES
- 1/2 cup all-purpose flour
- 1/2 cup ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk or half & half, SEE NOTES
Instructions
- Pre-heat your oven to 375℉, make sure your rack is in the middle. Grease your baking pan well or prep your muffin tins with liners. This recipe will make approximately a bakers dozen (13) muffins if using an ice-cream scoop to measure it out.
- Carefully melt your butter in a heat proof glass dish in the microwave or on the stove in a small saucepan. Make sure it is warm and not too hot, turn off the heat and add your coconut oil and stir it in. If you are using avocado oil or any other neutral oil follow the same process.
- In the mixing bowl, whisk together the eggs, sugar, and vanilla extract.
- Add the melted butter oil/butter mixture and whisk well. Next pour in the sourdough starter or discard and mix until well combined.
- In the same bowl, measure in the flour, cornmeal, baking powder, baking soda, and salt on top of the wet mixture. Whisk to combine.
- Add the milk or half & half. Stir again just until incorporated.
- Pour the batter into your prepared baking pan of your choosing and bake for 25-35 minutes if using an 8 x 8" or 9 x 9". If making corn muffins then bake for about 20-25 minutes. Use a tooth pick to test, when it comes out "clean" it is fully cooked.
- Cool in the pan for 15 to 30 minutes before slicing. Serve warm. Store cooled in an air-tight container in the fridge for up to 5 days. This also freezes well in an air-tight container or freezer bag for up to 3 months.
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