Sourdough Cornbread

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 Sourdough Cornbread

There’s something about pulling a hot cast iron skillet of cornbread right out of the oven that just feels like home. This version has a little extra magic thanks to sourdough starter—it adds a subtle tang, incredible texture, and makes this cornbread anything but ordinary. Crisp on the edges, soft in the center… it’s the kind of recipe you’ll come back to again and again.

Whether you’re serving it alongside chili, soup, or just enjoying a warm slice straight from the pan, this cornbread delivers every time.

Ingredients

Cornbread

  • 1 ½ cups cornmeal

  • 1/3 cup honey

  • 1 tsp salt

  • 1 cup hot milk

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • 1 cup sourdough starter discard

  • 2 eggs

  • ¾ cup melted butter, divided

Method:

1. Place a 12-inch cast iron skillet in the oven and preheat to 400°F. This step is key for that perfectly crisp, golden crust.

2. Soak the cornmeal, In a large mixing bowl, combine the cornmeal, honey, and salt. Pour the hot milk over the top, stir to combine, and let it sit for about 15 minutes. This softens the cornmeal and gives the cornbread a tender texture.

3. After resting, add the baking soda, baking powder, sourdough starter, eggs, and ½ cup of the melted (and slightly cooled) butter. Mix until everything is well combined.

4. Carefully remove the hot skillet from the oven and add the remaining ¼ cup butter. Let it melt completely, coating the bottom and sides.

5. Pour the batter into the hot, buttered skillet. Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean and the top is beautifully golden.


Serve & Enjoy

Slice the cornbread warm and serve with a generous spread of honey butter.

This is comfort food at its finest—simple, rustic, and completely irresistible.