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Sourdough cornbread is what happens when classic comfort food meets a clever use of sourdough discard. This one’s buttery, tender, and just tangy enough. And if you’ve got time to let it ferment overnight, the flavor gets even better. No boxed mix, no weird shortcuts, just golden, flavorful cornbread.

Drizzling honey on top of a slice of sourdough cornbread.
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Looking for more ways to use up sourdough discard? These parmesan sourdough crackers are crisp, cheesy, and seriously snack-worthy.

Here’s Why This Sourdough Cornbread Recipe Works

Overnight ferment = flavor boost: Letting the batter rest overnight deepens the flavor and gives the texture a leg up….like old fashioned cornbread, but better.

No dry crumbs here: Sour cream and melted butter keep things moist without turning it into a greasy mess.

Flexible and forgiving: Make it now or later, bake it in a skillet or a pan, toss in mix-ins or keep it plain. Want to level it up? Try the jalapeño cheddar cornbread version

Great use of sourdough discard: Instead of tossing that discard, it gets repurposed into something genuinely craveable. Want more savory ways to use it? Try my sourdough flatbread.

A skillet with freshly baked fermented cornbread.

Recipe Tips

Use medium or fine cornmeal: Stone-ground is fine, but skip coarse grinds unless you like crunchy grit.

Room temperature ingredients: Cold eggs or milk can seize up your melted butter. Let everything come to room temp first.

Don’t overmix: Fold gently just until combined.

Cast iron gives the best crust: If you’ve got a skillet, use it. You’ll get that crispy golden edge every good cornbread deserves.

Customize the flavors: Stick to about 1¼ cups of mix-ins max so you don’t weigh down the batter. Want inspiration? The flavor combo in my sage brown butter cornbread works well here too.

A fork taking a bite from a slice of discard cornbread.

Sourdough Discard Cornbread

This sourdough cornbread strikes the perfect balance between classic comfort and modern flavor twist. It’s easy, adaptable, and makes the most of your discard. Cornbread just got a serious upgrade.

Want more discard-friendly bakes? Try my sourdough discard pizza dough for easy weeknight pies, sourdough banana muffins with crumb topping, or fudgy sourdough brownies when dessert calls.

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Drizzling honey over a slice of sourdough starter cornbread.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Sourdough Cornbread from Discard

By Dahn Boquist
This sourdough discard cornbread is a twist on my buttery cornbread recipe, with the added tang and depth of sourdough. It’s tender, flavorful, and easy to make in a skillet or baking dish. There’s an optional overnight ferment, so don’t be surprised if the ingredient order looks a little different than usual.

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Servings: 12 servings
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Ingredients 

  • 1¼ cups cornmeal, fine to medium ground; 195 grams
  • 1 cup all-purpose flour, 120 grams
  • 2 tablespoons granulated sugar, optional
  • 1 cup whole milk, room temperature (227 grams)
  • ½ cup sour cream, room temperature (113 grams)
  • ½ cup sourdough discard, about 120 grams, room temperature
  • 8 tablespoons butter, melted (113 grams)
  • 2 large eggs, room temperature
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Instructions 

  • Grease a 10-inch cast-iron skillet or a 9×9-inch square baking dish.
  • In a medium bowl, whisk together the cornmeal, flour, and optional sugar.
    Blending the dry ingredients in a bowl.
  • In a separate large bowl, whisk together the milk, sour cream, and sourdough discard until well combined.
    combining sourdough discard with milk and sour cream.
  • Stir in the cornmeal-flour mixture. Cover the bowl and let it rest in the fridge for 8 to 12 hours if you want an overnight ferment. If you prefer to bake right away, skip the resting time and move on.
    Making the batter for sourdough cornbread.
  • When you’re ready to bake, preheat the oven to 400°F.
  • In a small bowl, whisk the melted butter, eggs, baking powder, baking soda, and salt together until well combined. Pour the mixture into the batter and gently fold it in until just incorporated. It’s fine if the batter looks a little lumpy.
    Mixing batter for sourdough discard cornbread.
  • If you’d like to add cheese, jalapeños, corn kernels, or other mix-ins, fold them in now (see notes).
  • Pour the batter into the prepared skillet or dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
    Cornbread batter in a cast iron skillet.

Notes

Pan Size: Fits a 10-inch cast iron skillet or a 9×9-inch baking dish. Using an 8×8-inch pan? You’ll have enough extra batter for 3 to 4 muffins.
Muffin Option: Scoop batter into a greased or lined standard muffin tin and bake at 400°F for 18–22 minutes, or until a toothpick comes out clean.
Mix-In Ideas: Fold in up to 1¼ cups of extras like corn kernels, jalapeños, shredded cheese, olives, or chopped sun-dried tomatoes. You can also swap the butter for browned butter. 
Why the Ingredient Order Might Seem Backwards: The flour and cornmeal are mixed with the sourdough discard up front, and the leavening is held back to allow for an optional ferment. The eggs and butter are added later. They aren’t needed for the ferment and help the leavening mix in more evenly before baking.
 

Nutrition

Serving: 1 serving, Calories: 228kcal, Carbohydrates: 26g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 55mg, Sodium: 428mg, Potassium: 120mg, Fiber: 2g, Sugar: 4g, Vitamin A: 365IU, Vitamin C: 0.1mg, Calcium: 102mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing Leftovers

Refrigerate: Store leftover cornbread in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing it up.

Freeze: Wrap slices in foil or plastic wrap, then stash in a freezer bag. Freeze for up to 3 months. Thaw at room temp or overnight in the fridge.

Reheat: Warm slices in a 300°F oven for 10–15 minutes or microwave on low for about 30 seconds, covered with a damp paper towel.

The Ingredient Shot

Ingredients used to make sourdough cornbread.

The Process Shots

combining sourdough discard with milk and sour cream.
combine the discard, milk, and sourcream
Blending the dry ingredients in a bowl.
combine the flour and cornmeal
Making the batter for sourdough cornbread.
mix and let ferment in the fridge
Combining eggs and butter with leavening for fermented cornbread.
mix eggs and butter with leaveners
Mixing batter for sourdough discard cornbread.
fold the egg mixture into the batter
Cornbread batter in a cast iron skillet.
spread in skillet and bake

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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