Baking Great Bread at HomeTangy, Golden Cornbread with Your Sourdough Starter
IntermediateSourdough SkilletCornbread
by Henry Hunter
Your sourdough starter makes cornbread better than any box mix ever could.
Fermentation
4–8 hours (optional)
Bake Time
18–22 min
Yield
8-10 wedges from a 10-inch cast iron skillet
Perfection is not required
"Your sourdough starter makes cornbread better than any box mix ever could."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Here's what most sourdough cornbread recipes get wrong: they treat the starter like a dump-and-go ingredient for flavor. This recipe actually uses the to develop the batter, which breaks down the cornmeal, creates a more tender crumb, and adds a complexity you can't get any other way. The tang from the starter balances beautifully against honey and , and the gives you those edges that make grown adults fight over the last piece.
Equipment Needed
Ingredients
Sourdough Cornbread Batter
100% hydration
Medium grind
Room temperature
For the skillet — will be browned
Soak/Ferment the Batter (Optional but Recommended)
This step is what separates our sourdough cornbread from everyone else's. Soaking the cornmeal in the and for several hours softens the cornmeal, develops flavor, and lets the natural acids tenderize the batter.
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Combine for Soak
In a large bowl, mix together the , , flour, and . Stir until no dry spots remain. Cover and leave at room temperature for 4-8 hours. The mixture will look slightly bubbly and may have a pleasant tangy smell. That's doing its thing.
⏱ Wait Time
4-8 hours
Quick Version (No Ferment)
If you're skipping the ferment, just combine all the wet and dry ingredients now.
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Mix Wet
In a large bowl, whisk together the , , eggs, honey, and oil.
Mix Dry
In a separate bowl, whisk together the , flour, salt, , and .
Combine
Pour wet into dry, stir until just combined. Proceed to baking phase.
Finish the Batter (Fermented Path)
Adding the eggs, honey, leaveners, and fat to the fermented base. This is where it becomes cornbread.
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Preheat
Place the in a cold oven and set it to 425°F (220°C). Let the oven and skillet heat together for at least 15 minutes.
Add Remaining Ingredients
To the fermented batter, add the eggs, honey, oil, salt, , and . Whisk until smooth. The will react with the acid in the and starter, so you'll see some bubbling. That's good.
Shaping
Shaping Options
Choose your shape based on preference.
Classic Skillet Wedges
Bake in preheated cast iron, cut into wedges.
RecommendedClick each step to mark complete
Muffins
Pour into greased muffin tin. Bake at 400°F for 15-18 minutes. Great for meal prep and freezing.
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8x8 Square Pan
Grease the pan (no preheat needed). Bake at 400°F for 22-28 minutes. Cut into squares.
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The Final Step
Brown Butter and Bake
in the hot skillet takes this from good to unforgettable. The nutty, caramelized butter flavor in those crispy edges is something store-bought cornbread will never touch.
Baking Methods
Brown butter in hot skillet, pour batter, bake 18-22 minutes.
Equipment: 10-inch cast iron skillet, preheated in oven
Brown the Butter
Carefully remove the screaming hot skillet from the oven. Drop in the butter. It will melt immediately and start foaming. Swirl the skillet gently and watch the butter. It'll go from foamy to golden with brown specks on the bottom and a nutty aroma — about 1-2 minutes. Don't let it go past golden brown into black.
Optional: Stir Butter into Batter
Pour about 2 tablespoons of the into the batter and give it a quick stir.
Pour Batter
Pour the batter into the hot, buttered skillet. It should sizzle loudly. Spread evenly.
Bake
Return to the oven and bake for 18-22 minutes until the top is golden, edges are pulling away from the sides, and a toothpick comes out with just a few moist crumbs.
Cool
Rest 10 minutes in the skillet before cutting.
Nutrition Facts
Per 1 wedge (about 95g) • 10 servings per recipe
* Values are estimates based on standard ingredients; actual values vary by brands and portion size.
Storage
Room Temperature
2 days in an airtight container
Refrigerated
Up to 5 days, wrapped tightly
Frozen
Up to 3 months. Cool completely, wrap individual pieces in plastic then foil. Reheat at 350°F for 10-12 minutes.
Refresh
Reheat in a 350°F (175°C) oven for 10-12 minutes
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the quiet variable that makes or breaks a sourdough. SourHouse built the Goldie and the Dough Bed to hold your starter and dough in the sweet spot without guessing, without babysitting. Same tools I keep on my counter. Use code HBK23 for 10% off everything in their store.
SourHouse Goldie and Dough Bed
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