Southern Sweet Sourdough Cornbread

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.

Prep Time15

Cook Time35

Total Time50

Course: Bread, Side Dish

Cuisine: American

Keyword: discard cornbread, sourdough cornbread

Servings:

Calories: 461kcal

Author: Alicia Pyle

Equipment

12" Cast Iron Skillet (other options in notes below)

Ingredients

Dry Ingredients

1½ cups all-purpose flour
1 cup yellow cornmeal
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

Wet Ingredients

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

Instructions

Preheat your oven to 375°F (190°C). Generously grease a 10–12" cast iron skillet or baking dish with butter and set aside.
Melt the butter (½ cup) and set it aside to cool slightly while you prepare the batter.
Make the buttermilk substitute by measuring out 1½ cups of milk and stirring in 1 tablespoon of vinegar. Let it sit for a few minutes to thicken.
In a medium mixing bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.
In a large mixing bowl, whisk together the melted butter, oil, and sugar until smooth. Then whisk in the sourdough discard, eggs, and vanilla extract.
Add the dry ingredients to the wet mixture and stir gently to combine.
Pour in the buttermilk and stir just until the batter is fully combined—don’t overmix.
Pour the batter into your prepared skillet or baking dish. Gently tap or wiggle the pan to level the top
Bake for 30–35 minutes, or until the edges are golden and pulling away from the sides of the skillet.
Cool in the pan for 10–20 minutes before slicing and serving warm.

Notes

Top each slice with a pat of butter and a drizzle of honey for an extra sweet pop of flavor.
Store cooled cornbread in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to 3 months. Reheat in a toaster oven or warm skillet.
Got leftovers? We love eating this cornbread for breakfast! Add a slice to a bowl, drizzle with honey, then—yes, really—pour cold milk over it. My kids love it, and breakfast is done. You’re welcome.
Baking Options: This recipe is written for a 10–12" cast iron skillet, but it also works well in a 9x13 baking dish or as sourdough cornbread muffins in a standard muffin pan. If using a 9x13, the batter will spread thinner, so check for doneness around 25–28 minutes. Muffins typically bake in 15–20 minutes.
*Nutrition Disclaimer

Nutrition