Southern Sweet Sourdough Cornbread

Name: Southern Sweet Sourdough Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1½ cups all-purpose flour; 1 cup yellow cornmeal; 3 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ cup unsalted butter (melted and slightly cooled); ½ cup avocado oil (or other neutral oil); ⅓ cup granulated sugar; ½ cup sourdough discard (or fed starter); 3 large eggs; ½ teaspoon vanilla extract; 1½ cups whole milk; 1 tablespoon vinegar

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Southern Sweet Sourdough Cornbread is a tender, buttery twist on classic cornbread—soft, sweet, and made with tangy sourdough discard for extra depth. With a hint of vanilla and a golden crumb, it’s the perfect cozy side for beans, soups, or your next potluck! Ready in 50 minutes.

It pairs especially well with my 3-Ingredient Potato Soup (Slow Cooker Recipe)—a warm, comforting combo that’s perfect for busy weeknights.

Stacked slices of sourdough cornbread with a jar of milk in the background.

What Is Southern Cornbread?

Southern cornbread is fluffy and sweet. It’s made with yellow or white cornmeal, more eggs than Northern versions, and can be baked in a cast iron skillet for crisp edges and a soft, cake-like texture.

This version uses sourdough discard for added moisture and a hint of vanilla to complement the sweet corn flavor.

Love sourdough sides? Try my Sourdough Discard Dinner Rolls next.

Simple Ingredients

Sourdough Discard Cornbread:

Visual ingredient chart for sourdough cornbread showing labeled illustrations of flour, cornmeal, butter, baking powder, baking soda, salt, oil, sugar, eggs, vanilla, sourdough discard, and milk with vinegar.

Cornmeal: I use yellow cornmeal for that classic color and subtle crunch. Make sure it’s not the coarse grind—medium or fine gives the best texture.
Butter + Oil: Butter adds rich flavor, while oil keeps the cornbread tender and moist. It’s the best of both worlds!
Sourdough Discard: Adds moisture and a slight tang. You can also use active, bubbly starter if that’s what you have on hand. For more ways to use up extra discard, see my sourdough discard recipes collection.
Vanilla Extract: Not traditional, but it adds a subtle warmth that enhances the overall flavor—don’t skip it.
Milk + Vinegar: No buttermilk? No problem. This quick homemade substitute works perfectly. Just mix and let it sit for 5–10 minutes before adding it to your batter.

Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.

Whole sourdough cornbread baked in a cast iron skillet, with butter, honey dipper, and a jar of milk in the background.

Substitutions and Variations

White cornmeal option: Many Southern-style cornbread recipes use white cornmeal, which offers the same soft texture and a slightly more delicate flavor. Either yellow or white will work beautifully in this recipe.
Fermented overnight version:
To ferment the batter, mix everything together except the baking soda, and swap in double acting baking powder. Let the batter rest at room temperature for about 2 hours, then transfer it to the fridge to ferment overnight. Just before baking, sprinkle the baking soda evenly over the cold batter and gently fold it in. This gives a light rise while preserving that soft, cake-like texture.
Savory Sourdough Cornbread (Cheddar Jalapeno):
For a bold, savory twist, fold in 2 chopped scallions, 2–3 seeded and diced jalapeño peppers (about ¾ cup), and ½ cup shredded cheddar cheese just before baking. Perfect with chili night!

How To Make Sourdough Cornbread

This is a step-by-step photo overview of the recipe; the full instructions can be found in the recipe card below.

Spreading butter in a cast iron skillet to grease it before baking.

Sifting cornmeal and flour together into a mixing bowl.

Step #1: Grease your skillet. Use butter to generously coat the bottom and sides of a 10–12″ cast iron skillet or baking dish. This helps create those crisp, golden edges.

Step #2: Sift the dry ingredients. Combine the flour, cornmeal, baking powder, baking soda, and salt into a medium bowl and whisk to distribute evenly.

Whisking eggs, sugar, melted butter, and sourdough discard in a glass bowl.

Pouring homemade buttermilk into a bowl of sourdough cornbread batter.

Step #3: Mix the wet ingredients. In a large bowl, whisk together melted butter, oil, sugar, discard, eggs, and vanilla until smooth.

Step #4: Stir in the buttermilk. Pour the homemade buttermilk (milk + vinegar mixture) into the wet ingredients and stir until just combined.

Cornbread batter fully mixed, with a spatula resting in the bowl.

Cornbread batter poured into a cast iron skillet, ready to bake.

Step #5: Fold everything together. Add the dry ingredients to the wet and stir gently with a spatula or spurtle until the batter is fully mixed. Don’t overmix—just until you see no dry streaks.

Step #6: Pour and bake. Transfer the batter to your greased skillet, smooth the top, and bake at 375°F for 30–35 minutes, or until golden and pulling away from the edges.

My Pro Tips

Melt the butter—but let it cool first: You want it warm, not hot. If you can touch it comfortably, it’s ready to mix in without cooking the eggs.
Don’t skip the vinegar: It reacts with the baking soda to give the cornbread a better rise and fluffy crumb.
Avoid overmixing: Stir just until everything is combined for a soft, cake-like texture.
Let it cool before slicing: The crumb needs time to set, so it’s easier to cut clean, tender pieces.
Try the leftover breakfast trick: We love leftover cornbread in a bowl with honey and a splash of milk. It’s quirky—but so good!

A slice of golden sourdough cornbread held over a cast iron skillet, showing its moist, tender crumb.

How do I turn this into sourdough cornbread muffins?

To make muffins, divide the batter between a greased muffin tin or line with paper liners for easier cleanup. Bake at 375°F for 15–20 minutes, or until golden and a toothpick comes out clean. You can also use a mini muffin pan—just reduce the bake time to about 10–12 minutes. They’re great for freezing or serving at gatherings!

What if I don’t have a cast-iron pan?

A cast iron skillet gives a crisp, golden crust, but this recipe also works well in a 9×13 baking dish. Just keep in mind the batter will be thinner, so start checking for doneness around 25 minutes.

What’s the difference between Southern cornbread and Northern (Yankee) cornbread?

Southern cornbread is traditionally made with yellow or white cornmeal, more eggs, and a buttery finish. It tends to be sweet and cake-like. Northern cornbread is usually less sweet, made with less flour and more cornmeal, resulting in a crumbly texture.

Make-Ahead and Storage

Overnight Option: Mix the batter with double acting baking powder only. Let rest 2 hours at room temp, refrigerate overnight. Next day, stir in baking soda just before baking.
Room Temp: Store cooled cornbread in an airtight container for up to 3 days.
Freeze: Wrap slices and freeze up to 3 months.
Reheat: Toast in a toaster oven for best texture, or warm in a regular oven.
Leftovers: We love it for breakfast with honey and cold milk—surprisingly delicious!

More Sourdough Discard Recipes Like This One

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