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–+ servings

Southern Style Sourdough Cornbread-Overnight Method

Use this method for a tangy and delicious fermented sourdough cornbread.

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Prep Time 5 minutes
Cook Time 20 minutes
Fermenting Time 8 hours
Serving Size 12 slices

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 8x8 in baking dish and bake for 20 minutes until the edges are crispy and golden.

Notes

I’d like to note that even though this is referred to as the overnight method, you could also do steps 1 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.