So, you have some sourdough starter hanging around and you’re wondering what to do with it. You could make bread, sure. But what if I told you that you could make the best cornbread of your life?
I’m talking about cornbread that isn’t dry or crumbly. This stuff is moist, a little tangy, and has that perfect golden top. It’s the kind of cornbread that makes you want to eat the whole pan by yourself.
Forget those boxed mixes. We’re going to make something amazing from scratch, and it’s way easier than you think. Let’s get this done.
The Best Sourdough Cornbread You’ll Ever Make
This recipe takes regular cornbread and makes it ten times better. The sourdough starter gives it a slight tang and makes it super moist.
What You’ll Need
Here’s everything you’ll need to grab from your pantry and fridge. Don’t worry, it’s all pretty basic stuff.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar (or a little less if you don’t like it sweet)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sourdough starter (unfed or “discard” is perfect)
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup melted unsalted butter
Tools for the Job
You don’t need a bunch of fancy equipment. Just the basics will do.
- A 9-inch cast-iron skillet (or a 9×9 inch baking pan)
- A big mixing bowl
- A smaller bowl for the wet stuff
- A whisk
- A spatula
Step-by-Step Instructions
Alright, let’s get to the fun part. Follow these steps and you can’t go wrong.
Step 1: First, get your oven hot. Set it to 400°F (200°C). Put your cast-iron skillet in the oven while it heats up. This is a big deal for getting a crispy crust.
Step 2: While the oven is heating, grab your big mixing bowl. Dump in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk it all together so it’s nicely mixed.
Step 3: Now, get your smaller bowl. Add the sourdough starter, buttermilk, and eggs. Whisk this mixture until the eggs are broken up and everything is combined.
Step 4: Pour the wet ingredients into the big bowl with the dry ingredients. Then, pour in the melted butter.
Step 5: Gently mix everything together with your spatula. Here’s a key tip: DO NOT overmix. The batter should be a little lumpy. That’s totally fine.
Step 6: Carefully take the hot skillet out of the oven. Be super careful, it’s crazy hot. The batter should sizzle when it hits the pan. That’s the sound of a perfect crust forming.
Step 7: Pour the batter into the hot skillet and spread it out evenly.
Step 8: Put the skillet back in the oven and bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick stuck in the center comes out clean.
Step 9: Let it cool in the skillet for about 10 minutes before you slice it up. This helps it hold together.
Pro Tips from My Kitchen
I’ve made this a million times. Here are a few things I’ve learned that really make a difference.
- Hot Skillet is a Must: I mentioned it before, but I’m saying it again. Preheating your cast-iron skillet is the secret to a crunchy, golden-brown crust. Don’t skip this.
- Don’t Overmix: If you mix the batter too much, the cornbread will be tough and dense. A few lumps are your friends. Mix just until you don’t see any dry flour.
- Use Buttermilk: You can use regular milk if you have to, but buttermilk makes the cornbread so much more tender and moist. It reacts with the baking soda to give it a better rise.
Substitutions and Variations
Want to mix things up? Go for it. Cornbread is great for experimenting.
| Original Ingredient | Substitution/Variation Idea |
|---|---|
| All-Purpose Flour | Use whole wheat flour for a nuttier flavor. |
| Granulated Sugar | Try brown sugar or maple syrup for a different sweetness. |
| Unsalted Butter | Bacon grease. Yes, you read that right. It’s amazing. |
| Plain Cornbread | Add 1 cup of shredded cheddar cheese and 1 diced jalapeño. |
Make-Ahead Tips
You can mix the dry ingredients together ahead of time. Just store them in an airtight container.
When you’re ready to bake, all you have to do is preheat the oven, mix in the wet ingredients, and bake. It saves a few minutes of prep time.
Nutrition and Diet Swaps
This isn’t exactly health food, but here’s a general idea of the nutrition. Plus, a few ways to make it fit different diets.
| Nutrition Info (Approx. per serving) | Details |
|---|---|
| Calories | 250-300 |
| Carbs | 35-40g |
| Protein | 6-8g |
| Fat | 10-12g |
Here are some swaps you can make.
| To Make It… | Swap This… | For This… |
|---|---|---|
| Gluten-Free | All-purpose flour & sourdough starter | Gluten-free all-purpose flour & a gluten-free starter |
| Lower Sugar | 1/2 cup sugar | 1/4 cup sugar or a sugar substitute like stevia |
| Dairy-Free | Buttermilk & butter | Unsweetened almond milk with 1 tbsp lemon juice & coconut oil |
Meal Pairing Suggestions
This cornbread is great on its own, but it’s even better with a meal.
- Chili or Soup: This is a classic. A warm bowl of chili with a slice of this cornbread is just perfect.
- BBQ: Serve it alongside pulled pork, ribs, or brisket. It’s great for soaking up all that delicious sauce.
- Fried Chicken: A true southern comfort meal.
Leftovers and Storage
If you actually have any leftovers, wrap them tightly in plastic wrap or put them in an airtight container.
It will stay good at room temperature for about 2 days. If you want to keep it longer, you can store it in the fridge for up to a week. You can also freeze it for up to 3 months.
Frequently Asked Questions
Q1. My cornbread was dry. What did I do wrong?
Ans: You might have overbaked it or overmixed the batter. Make sure to bake it just until a toothpick comes out clean. And remember, a lumpy batter is a good thing!
Q2. Can I use sourdough discard for this recipe?
Ans: Yes! This recipe is perfect for using up your sourdough discard. You don’t need an active, bubbly starter.
Q3. I don’t have a cast-iron skillet. What else can I use?
Ans: A 9×9 inch metal or glass baking pan will work just fine. You won’t get the same crispy crust, but it will still be delicious. Just grease the pan well.
Q4. Can I add corn kernels to the batter?
Ans: Absolutely. You can add about 1 cup of fresh, frozen (thawed), or canned (drained) corn kernels to the batter for extra texture and sweetness.
Wrapping Up
So there you have it. A simple way to make some seriously good cornbread. That little bit of sourdough starter makes all the difference.
Give this recipe a try. I promise you’ll love it. When you make it, come back and leave a comment. I’d love to hear how it turned out for you