The Best Sourdough Cornbread
Indulge in the perfect blend of tangy and sweet with this unique sweet sourdough cornbread recipe. This delightful twist on a classic comfort food incorporates the subtle tanginess of sourdough, beautifully balancing the natural sweetness of cornmeal to create a moist, tender, and irresistibly flavorful bread that's sure to impress.
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal medium-ground
- ¾ cup whole milk
- ½ cup sourdough discard
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon coarse kosher salt
- ¼ cup butter unsalted
- 2 large eggs
- ½ cup honey
Instructions
Build The Pre-ferment
- In a large mixing bowl, combine 1 cup all purpose flour, 1 cup cornmeal, ¾ cup whole milk, and ½ cup sourdough discard in a medium bowl until completely combined.
- Cover the bowl and set aside to ferment for 2 hours.
Finish The Batter
- Melt 4 tablespoons of unsalted butter in a medium bowl, then add to ½ cup honey, 2 large eggs, and whisk well to combine.
- To the top of the preferment, sprinkle ½ cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon coarse salt. Stir until completely combined.
- Add butter mixture to the preferment, and stir until just incorporated but avoid over-mixing. Cover bowl and set aside.
- Meanwhile, place a 10 inch cast iron skillet into the oven and preheat to 400F.
Bake The Cornbread
- Carefully remove heated skillet from oven and place on a heat proof surface. Add a dollop of butter or lard to the skillet (I prefer lard) and swish to grease the pan.
- Taking care to not deflate the patter, pour it into the skillet. Smooth the top, if desired.
- Bake at 400 for 25-30 minutes or until a tester stick comes out of the middle clean.
- Allow to cool (at least slightly) before slicing and serving.
Notes
Variations + Substitutions
- Sub out the honey for maple syrup (this version is my kids’ favorite)
- Add sliced picked jalapenos and smoked cheddar cheese
- Add 1 cup of corn kernels, 1/4 cup cooked bacon, and 1/2 cup shredded Monterey Jack cheese
BATCH
This recipe makes one 10 inch round loaf. The recipe can be doubled, but I prefer to make 2 separate batches when I’m working on recipes like this, I feel that doubling can impact the rise.STORAGE
While your cornbread definitely tastes best fresh, it can be stored by placing in an airtight container at room temperature for up to 3 days. I like to warm up my leftover cornbread in the microwave for a few seconds and smear with whipped honey butter or peach jam.MAKE AHEAD
This recipe is literal make-ahead magic. It freezes and thaws incredibly well. I’ve found if you turn the cornbread out of the skillet onto a cooling rack and then allow to cool to room temp, you can either wrap it in single-serve wedges OR, wrap the entire cornbread in plastic wrap, slide it into a freezer bag, then pop in the freezer for later! When ready to use, simply pull the bread out of the freezer, unwrap, and place on a cooling rack 1-2 hours before you want to serve.