Sourdough Skillet Cornbread | Baking Great Bread at Home

Ingredients

Sourdough Cornbread Batter

• 200g (scant 1 cup) sourdough starter or sourdough discard — 100% hydration
• 150g (1 cup) yellow cornmeal — Medium grind
• 100g (¾ cup) all-purpose flour
• 240ml (1 cup) buttermilk
• 100g (2 large eggs) large eggs — Room temperature
• 45ml (3 tbsp) honey
• 60g (4 tbsp) unsalted butter — For the skillet — will be browned
• 30ml (2 tbsp) neutral oil (canola or vegetable)
• 5g (1 tsp) fine sea salt
• 5g (1 tsp) baking powder
• 3g (½ tsp) baking soda

Equipment

Method

Soak/Ferment the Batter (Optional but Recommended)

This step is what separates our sourdough cornbread from everyone else's. Soaking the cornmeal in the sourdough starter and buttermilk for several hours softens the cornmeal, develops flavor, and lets the natural acids tenderize the batter.

1. Combine for Soak. In a large bowl, mix together the sourdough starter, cornmeal, flour, and buttermilk. 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 fermentation doing its thing.

Wait: Soak/Ferment

Quick Version (No Ferment)

If you're skipping the ferment, just combine all the wet and dry ingredients now.

1. Mix Wet. In a large bowl, whisk together the sourdough starter, buttermilk, eggs, honey, and oil.
2. Mix Dry. In a separate bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
3. 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.

1. Preheat. Place the cast iron skillet in a cold oven and set it to 425°F (220°C). Let the oven and skillet heat together for at least 15 minutes.
2. Add Remaining Ingredients. To the fermented batter, add the eggs, honey, oil, salt, baking powder, and baking soda. Whisk until smooth. The baking soda will react with the acid in the buttermilk and starter, so you'll see some bubbling. That's good.

Shaping Options

Choose your shape based on preference.

Classic Skillet Wedges (recommended)

Bake in preheated cast iron, cut into wedges.

Muffins

Pour into greased muffin tin. Bake at 400°F for 15-18 minutes. Great for meal prep and freezing.

8x8 Square Pan

Grease the pan (no preheat needed). Bake at 400°F for 22-28 minutes. Cut into squares.

Brown Butter and Bake

Browned butter 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.

Oven: 220°C / 425°F. Internal temperature when done: 93°C / 200°F.

Bake time: PT22M

Cast Iron Skillet with Browned Butter (recommended)

Brown butter in hot skillet, pour batter, bake 18-22 minutes.

Equipment: 10-inch cast iron skillet, preheated in oven

1. 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.
2. Optional: Stir Butter into Batter. Pour about 2 tablespoons of the browned butter into the batter and give it a quick stir.
3. Pour Batter. Pour the batter into the hot, buttered skillet. It should sizzle loudly. Spread evenly.
4. 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.
5. Cool. Rest 10 minutes in the skillet before cutting.

Baking Dish

No preheat. Pour batter, bake at 400°F for 22-28 minutes.

Equipment: 8x8 or 9x9 baking dish, greased

1. Prep and Bake. Grease an 8x8 or 9x9 baking dish. Pour batter in and bake at 400°F (200°C) for 22-28 minutes.

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

Frequently Asked Questions

Can I use active starter instead of discard?

Yes. Active starter will give you a milder tang and slightly more lift. Sourdough discard that's been in the fridge for a few days has a stronger sour flavor, which I personally love in cornbread because it plays off the sweetness of the honey.

Do I have to do the long ferment?

No. The quick version (mixing everything and baking immediately) still gives you sourdough flavor from the starter. The ferment just deepens it and softens the cornmeal for a more tender crumb. If you've got the time, do it. If not, skip it and still get great cornbread.

Can I add jalapeños and cheese to this?

100%. Fold in 1 cup grated cheddar and 2 diced jalapeños when you add the eggs and leaveners. You've just created sourdough jalapeño cheddar cornbread, and yes, it's as good as it sounds.

My cornbread came out dense. What went wrong?

Most likely the baking soda and/or baking powder lost their potency, or the batter sat too long after adding the leaveners. Those ingredients start working the moment they hit liquid, so get the batter into the oven within a few minutes of adding them.

Can I do an overnight cold ferment?

Absolutely. Mix the sourdough starter, cornmeal, flour, and buttermilk in the evening, cover, and refrigerate overnight (up to 24 hours). Pull it out 30 minutes before you're ready to bake, then add the remaining ingredients and proceed. The cold slows fermentation and develops even more complex flavor.

What kind of cornmeal should I use?

Medium-grind yellow cornmeal gives you the best balance of texture and corn flavor. Fine grind makes a smoother, more cake-like cornbread. Coarse or stone-ground gives you more rustic texture and bigger corn flavor. Any of them work — they just change the character. If you can find stone-ground heirloom cornmeal from a local mill, it's a completely different experience.

Nutrition

Per serving (1 wedge (about 95g)): 195 calories, 26g carbohydrates, 5g protein, 8g fat, 1g fiber, 370mg sodium.