Sourdough Cornbread
A moist sourdough cornbread made with cornmeal and starter or discard, with a tender crumb and crisp edges. A quick-style loaf with a gentle tang.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough cornbread is the moist, golden skillet bread of cornmeal and a scoop of starter or discard, with a tender crumb, crisp edges and a gentle tang that plain cornbread lacks. The discard works perfectly here since baking soda does the lifting, so you get a flavorful quick bread that uses up jar scrapings. Serve it warm with chili or just butter.
Why this recipe works
Cornbread is a quick bread, so the starter is for flavor. Cornmeal has no gluten, so the flour and eggs provide structure while the starter's acid meets the baking soda for a small lift and tender crumb. A hot buttered pan crisps the base for that classic cornbread contrast.
| Ingredient | Weight |
|---|---|
| Cornmeal | 200 g |
| Flour | 120 g |
| Starter/discard | 100 g |
| Buttermilk | 240 g |
Balancing cornmeal with flour keeps it from crumbling apart.
Mixing and baking
Combine wet fully, then fold into the dry just until mixed — lumps are fine and overmixing makes it tough. Pour into the preheated pan so it sizzles.
Bake hot at 400°F for a fast set and golden top. A skewer out clean and 200°F center means it's done.
Common mistakes
- Crumbling apart: too much cornmeal or skipped flour/egg. Keep the ratio and don't omit the eggs.
- Dry, tough crumb: overbaked or overmixed. Pull at golden and fold gently.
- Gummy center: underbaked. Bake to temp and check the middle.
- Pale, soft bottom: cold pan. Preheat it with butter as written.
Before you bake
This is a great use for unfed starter — the sourdough discard recipes page has more. Keep your jar going with the sourdough starter guide, and for the foundational loaf, the sourdough bread recipe.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 200 g cornmeal (medium grind)
- 120 g all-purpose flour
- 100 g sourdough starter or discard, unfed is fine
- 240 g buttermilk or milk
- 60 g melted butter, plus extra for the pan
- 50 g granulated sugar (or honey)
- 2 large eggs (about 100 g)
- 6 g baking soda
- 4 g fine sea salt
Method
Heat the oven to 400°F (205°C) and put a 9 x 9 in pan or cast-iron skillet in to heat with a knob of butter.
Whisk the cornmeal, flour, sugar, baking soda and salt in a bowl. In another, beat the starter or discard, buttermilk, melted butter and eggs.
Fold the wet into the dry just until combined, then pour into the hot, buttered pan.
Bake 25-30 minutes until golden, springy, and a skewer comes out clean. The center should read about 200°F.
Cool 15 minutes before cutting into squares.
Frequently asked questions
Can I use discard instead of active starter?
Yes, and it's a great fit — the baking soda handles the rise while the discard adds tang. Active starter works too with a slightly milder flavor.
Why buttermilk?
Buttermilk's acid reacts with the baking soda for lift and keeps the crumb tender and moist. Plain milk works, but add a teaspoon of lemon juice if you use it.
Why is my cornbread crumbly?
Too much cornmeal or overbaked. The flour and egg hold it together, so don't skip them, and pull it at golden, not brown.
Can I make it in a skillet?
That's the best way. A preheated buttered cast-iron skillet gives a crisp, lacy edge and even bake. The recipe above works in either pan or skillet.