Easy Southern Sourdough Cornbread Recipe (2 Methods)
This easy Southern sourdough cornbread recipe offers two methods: a quick version for busy days and an overnight version for extra flavor. Perfectly moist and delicious!
If you’re a fan of Southern cooking, then you know that cornbread is a staple in many meals. Now, imagine giving this classic dish a little twist by adding the depth and tang of sourdough. Southern sourdough cornbread combines the hearty texture of traditional cornbread with the rich flavor of sourdough, creating a perfect balance of flavors that will complement everything from chili to barbecue.
This sourdough cornbread is the perfect example of how simple ingredients, like sourdough discard, can come together to create a comforting, nutritious dish that nourishes our families.
Just like the recipes we share, the heart of Chasing Our Simple is to make home-cooked meals feel achievable and fulfilling, no matter how busy life gets.
Why You’ll Love This Recipe
This sourdough cornbread recipe is simple yet incredibly flavorful, and it’s the ideal side dish for any Southern-inspired meal. By incorporating a sourdough starter, we not only add that signature tang but also elevate the texture, making it a little more moist and delicious. Whether you’re a seasoned sourdough baker or a beginner, you’ll love how easy and satisfying it is to make this cornbread from scratch. Plus, it’s likely that you have everything you need if you keep basic pantry staples stocked.
Essential Ingredients for Southern Sourdough Cornbread
Sourdough Starter or Discard: Either active starter or discard can be used for this recipe due to the fact that you’ll be adding baking soda and baking powder that will act as your leavening agent. When you’re using discard, you can use it strait from the fridge.
Cornmeal: While you can use white cornmeal, I recommend using yellow cornmeal for the added flavor.
Butter: Adding butter to your sourdough cornbread adds an even richer flavor. It also makes for a lighter more tender crumb.
Milk or Water: Using milk in this recipe adds to the flavor and richness but if you’re using the overnight method and you’re worried about leaving the batter out at room temperature, you can substitute water in place of the milk.
​Bacon Grease: Adding a big dollop of bacon grease to the hot skillet just before pouring in the batter is the secret ingredient and method to a crispy crust.
You can find a full list of ingredients in the recipe card located at the bottom of this post.
Variations & Substitutions
- If you prefer a sweet cornbread, you can add 1/2 cup of sugar to the batter.
- Adding frozen or canned corn is a great way to add texture to your cornbread.
- My family sometimes enjoys it when I add broccoli and cheddar cheese. This variation is great for serving with soups and stews.
- Make this recipe into sourdough cornbread muffins by filling your muffin tin with batter and adjusting the baking time to 15 minutes.
- Dairy-free? Substitute any dairy-free milk and swap the butter for olive oil.
Preparation Methods: Quick Mix vs Overnight Method
There are two different methods to prepare sourdough cornbread: quick mix and the overnight fermentation method. If you’re running short on time, you can use the quick mix method, which just means that you’ll mix your ingredients together and bake. This is the method I use most often because the overnight method takes some forethought, and I don’t always remember to mix my batter the night before I want to serve it. Both methods are delicious, with the overnight method offering a slightly tangier bread.
How to Make Sourdough Cornbread: Quick Mix Method
Preheat:
Preheat your oven to 400°F. If you’re baking in a cast iron pan, place it inside the oven as it preheats. If you’re using another type of baking dish it should not be preheated.
Mix Batter:
- Add 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of baking powder, and 1 teaspoon of salt to a large bowl and combine.
- In a separate bowl mix together 1/2 cup of milk, 1/2 cup of butter, 1/2 cup of discard or sourdough starter, and 1 egg.
- Pour the wet ingredients into the dry ingredients and stir together.
Bake:
- Once the oven is preheated, remove the cast-iron skillet from the oven and add a large dollop of bacon grease or butter. Then pour the batter into the hot skillet. If you’re using another baking dish, make sure it’s greased, and then pour in the cornbread batter.
- Bake for 20 minutes or until the cornbread is golden brown.
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Cool and Slice:
Once the cornbread is removed from the oven, allow it to cool for about 10 minutes before slicing.
How to Make Sourdough Cornbread: Overnight Method
I’d like to note that even though this is referred to as the overnight method, you could also do steps1 and 2 in the morning and then leave the batter out at room temperature to ferment all day and bake in the evening in time for dinner.
The Night Before:
- Combine 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of salt, 1/2 cup of milk, 1/2 cup of butter, and 1/2 cup of discard or sourdough starter in a large mixing bowl.Â
- Cover with plastic wrap and leave it out at room temperature overnight.
The Next Day:
- The next day you will notice the batter is stiff. This is to be expected. Go ahead and preheat the oven to 400°F. If you’re using a cast iron skillet be sure to preheat it as well.
- Add 1 teaspoon of baking powder, 2 teaspoons of baking powder, and 1 egg to the batter that’s been fermenting.
- Mix well using a stand mixer or stiff spatula.
- Pour batter into the hot skillet or 8×8 in baking dish and bake for 20 minutes until the edges are crispy and golden.
Baking Tips
- The batter will be thick, but if you think the batter is too thick, you can add a little extra water or milk.
- Don’t overmix the batter; some lumps are okay and will ensure a tender crumb.
- I highly recommend using cast iron, but an 8×8 baking dish will work as well.
- Don’t skip the preheating of your cast iron skillet. A sizzling hot skillet gives the sourdough cornbread that crispy crust we all love.
Serving Suggestions
Sourdough cornbread is the perfect side dish to skillet-fried chicken, soups, or chili, or add a slice to a bowl of milk for a southern favorite.
Top fresh hot cornbread with a dollop of butter or a drizzle of honey. If you’re feeling extra, combine a little softened butter with a drizzle of honey to make honey butter for cornbread or biscuits.
Reheating & Storage Methods
Storage Methods
- Room Temperature: Store leftover cornbread in an airtight container for up to 2 days.
- Refrigerator: Leftover cornbread will keep fresh in the fridge for up to 1 week when properly sealed.
- Freezer: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheating Tips
- Oven Method: Wrap in foil and heat at 350°F for about 10-15 minutes.
- Microwave: Heat individual slices for 20-30 seconds, checking frequently to avoid over-drying.
- Skillet: For a crispy exterior, reheat slices in a lightly buttered skillet over medium heat.
Tip: To refresh day-old cornbread, sprinkle it with a few drops of water before reheating to restore moisture.
To keep cornbread from being dry, don’t over mix your batter and don’t over cook.
Of course you can use buttermilk in cornbread. Simply substitute whatever milk you like.
To make cornbread without eggs, you can use a variety of egg substitutes that help bind the ingredients and maintain moisture. Here are a few options: applesauce, yogurt, or a mixture of vinegar and baking powder.
Additional Sourdough Resources
Want to make your own sourdough starter? Grab my free guide or download my Sourdough Basics Video Course.
Just getting started with sourdough discard? Get 9 Sourdough Discard recipes that are perfect for beginners in my latest FREE e-book!
Southern Sourdough Cornbread- Quick Method
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup sourdough discard or starter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon of bacon grease or butter if you’re using a cast iron skillet
Instructions
Preheat:
- Preheat your oven to 400°F. If you’re baking in a cast iron pan, place it inside the oven as it preheats. If you’re using another type of baking dish it should not be preheated.
Mix Batter:
- Add 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of baking powder, and 1 teaspoon of salt to a large bowl and combine.
- In a separate bowl mix together 1/2 cup of milk, 1/2 cup of melted butter, 1/2 cup of discard or sourdough starter, and 1 egg.
- Pour wet ingredients into the dry ingredients and stir together.
Bake:
- Once the oven is preheated, remove the cast-iron skillet from the oven and add a large dollop of bacon grease or butter. Then pour the batter into the hot skillet. If you’re using another baking dish, make sure it’s greased, and then pour in the cornbread batter.
- Bake for 20 minutes or until the cornbread is golden brown.
Cool and Slice:
- Once the cornbread is removed from the oven allow it to cool for about 10 minutes before slicing.
Southern Style Sourdough Cornbread-Overnight Method
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup sourdough discard or starter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 1 tablespoon of bacon grease or butter if you’re using a cast iron skillet
Instructions
The Night Before:
- Combine 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of salt, 1/2 cup of milk, 1/2 cup of melted butter, and 1/2 cup of discard or sourdough starter in a large mixing bowl.
- Cover with plastic wrap and leave it out at room temperature overnight.
The Next Day:
- The next day you will notice the batter is stiff. This is to be expected. Go ahead and preheat the oven to 400°F. If you’re using a cast iron skillet be sure to preheat it as well.
- Add 1 teaspoon of baking powder, 2 teaspoons of baking powder, and 1 egg to the batter that’s been in the fridge overnight.
- Mix well using a stand mixer or stiff spatula.
- Pour batter into the hot skillet or 8×8 in baking dish and bake for 20 minutes until the edges are crispy and golden.
