Sourdough Cornbread

Buttery sweet sourdough cornbread with a slight tang thanks to the addition of sourdough discard. This recipe uses a unique baking technique that results in a fluffy, cloud-like texture that you will absolutely love.  

What makes this cornbread recipe unique? 

This is not your traditional or average cornbread recipe. Instead of mixing the butter in with the other ingredients, it's poured right on top of the batter in the baking tray. The batter swims in a melted honey butter mixture and absorbs all the delicious richness as it bakes. This results in a really soft, tender crumb, while the honey coats the exterior of the cornbread so you get a really sticky sweet crust. IT’S ABSOLUTE HEAVEN.

I borrowed this technique from the now internet-famous butter swim biscuits. I saw people drenching their biscuit dough in melted butter and I was totally intrigued. I tried it and fell in love with the resulting texture of the biscuits, they ended up so soft and fluffy. Although they were so unlike the flaky biscuits I loved, they had such lovely, cloud-like texture I knew I had to try this technique on other quick breads. 

Why this recipe works

• This recipe has more all-purpose flour than cornmeal so it will have a fluffier, lighter texture and won’t be as crumbly as regular cornbread.
• The batter absorbs the melted honey butter mixture as it bakes resulting in a soft, cloud-like crumb and a sticky sweet crust.
• Baking powder adds lightness by leavening the cornbread while baking soda helps with browning.
• Blending a little bit of the corn kernels with milk and sourdough discard intensifies the corn flavor in this cornbread. If you don’t have a blender or food processor, you can skip this step!

Baking with sourdough discard

Sourdough discard adds a great tangy flavor and moisture that helps this cornbread stay moist and tasting fresh for days longer. Because it is not the main leavener in this recipe, you can use your discard directly from the refrigerator.

Since each sourdough starter is different, the flavor that yours adds to this cornbread will be unique to you. If you’re using sourdough discard that’s been in the fridge for weeks it will add a more distinctive flavor to your bake, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.

Try my other sourdough quick bread recipes

• Sourdough Biscuits
• Sourdough Scones
• Sourdough Pumpkin Bread
• Sourdough Blueberry Muffins
• Sourdough Banana Bread

What you need to make this recipe

Ingredients

All-purpose flour: imparts a soft, light texture to this cornbread
Cornmeal: adds flavor and texture, I used the Quaker Oats brand
Corn: you can use fresh sweet corn, frozen or canned, I used corn on the cob when I developed this recipe
Sourdough discard: adds a delicious tang and imparts moisture so this cornbread tastes fresher for longer
Baking powder: acts as the main raising agent
Baking soda: helps with browning
Milk and eggs: adds richness and moisture
Granulated sugar: adds sweetness and structure to the crumb
Butter: adds richness and tenderizes the crumb
Honey: adds flavor and coats the outside of the cornbread as it bakes
Salt: enhances the flavor of all of the other ingredients in the recipe

Equipment

8-inch cake pan
Mixing bowls
Small saucepan
Spatula
Blender or food processor

How to make Sourdough Cornbread

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