Honey Sourdough Cornbread (Better Than Store-Bought Mix!) Recipe
This Honey Sourdough Cornbread combines the sweet, tangy flavor of sourdough discard with the classic comforting texture of cornbread. Made with simple pantry staples like honey, cornmeal, and sourdough starter, it’s moist, golden, and deliciously better than store-bought mixes. Optional long fermentation enhances its flavor and gut benefits, making it a wholesome homemade treat perfect as a side or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus optional 12-24 hours fermentation)
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Batter Ingredients
- 1 egg
- 1/3 cup raw honey
- 1 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp salted butter, melted
- 1 1/4 cup milk
- 2 Tbsp sourdough discard
- 3/4 cup white or yellow cornmeal (fine or medium ground)
- 1 cup all purpose flour
Toppings
- Melted butter
- Pinch of sea salt
Instructions
- Prepare Cornmeal: If using medium or coarse ground cornmeal, place it in a food processor or blender and pulse until fine. If already finely ground, skip this step.
- Mix Wet Ingredients: In a mixing bowl, whisk together the egg, raw honey, sea salt, baking powder, baking soda, melted butter, milk, and sourdough discard just until combined and smooth.
- Add Dry Ingredients: Stir in the cornmeal and all-purpose flour to the wet mixture. Mix gently just until combined to avoid overmixing. The batter should have a pourable consistency.
- Optional Fermentation: For enhanced flavor and sourdough benefits, cover the batter and refrigerate for 12 to 24 hours. If fermenting, bring the batter back to room temperature before baking.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Grease and flour a round cake pan to prevent sticking.
- Bake the Cornbread: Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Finish with Toppings: Remove from the oven and immediately brush the top with melted butter. Sprinkle a pinch of sea salt on top while the butter is still warm for extra flavor.
- Serve: Let the cornbread cool slightly before slicing and serving. Enjoy warm for the best taste and texture.
Notes
- If using coarse cornmeal, blending it finer improves the texture of the cornbread.
- The optional long fermentation in the fridge enhances flavor complexity and adds sourdough gut benefits.
- You can use either white or yellow cornmeal depending on your color preference.
- Ensure not to overmix the batter to keep the cornbread light and tender.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Store leftovers wrapped tightly in the fridge for up to 3 days or freeze for longer storage.
