We all want the same thing from cornbread. Moist, crumbly, the perfect balance of sweet and salty. To pare with a traditional chili. This Sourdough Cornbread Recipe checks all the boxes and adds tang from an active or discarded sourdough starter. Sweetened with mineral-rich raw wildflower honey. Baked in a cast iron skillet, as a topping over your chili, or in an antique cast-iron cornbread pan.

sourdough cornbread, corn muffin, made in a cast iron cornbread pan or corn stick mold sitting on parchment paper with sea-salted butter and honey dripping off a honey dipper

Below is the printable recipe card for the Sourdough Cornbread, print it and save it in a binder of your favorite recipes! If you keep scrolling you will find the long-form version of the recipe with helpful hints and my personal experiences in baking this cornbread. You will also find a FAQ section. If you have further questions never hesitate to comment below, and I will be sure to write back! Enjoy!

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Sourdough Cornbread (Muffins)

A moist and crumbly Sourdough Cornbread (Muffins) with tangy notes from an active or discarded starter. A balanced touch of sea salt & sweet raw honey.

5 from 1 vote

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Ingredients

1 Cup/160g. All-purpose Flour unbleached, organic
1/2 Cup/85g. Corn Meal
8 Tablespoon/113g. of Butter (1 stick) Grass-fed or Cultured
1/3 Cup/110g. of Raw Honey
2 Egg
1½ tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
1/2 Cup of Sourdough Starter Active or discarded
1 Cup of Milk or Buttermilk
Coconut oil for greasing your cast iron.

Instructions

Put your cast irons in the oven and preheat the oven and the cast irons to 425℉
In a small pot melt the butter on the stovetop, browning the butter if you would prefer.
When you have melted and browned your butter, take the pot off the burner and let it cool slightly.
While the butter is cooling, mix flour, cornmeal, baking soda, baking powder, and salt. In a seperate bowl, beat your eggs. Add the honey and cooled butter to the beaten eggs. Add the sourdough starter to the egg mixture and whisk until smooth. Add the wet ingredients to the dry ingredients. Add milk or buttermilk, a little at a time until you have a thick, muffin like batter.
Remove your cast iron (s) from the oven and generously grease with coconut oil.
Spread your batter evenly in the pan.
Put the pan back in the oven, turning the oven down to 375℉ for 25-30 minutes. When it's done, the tops will be golden brown and the batter will be pulled away from the sides of the pan.
Remove from the oven and let cool slightly. Serve warm or at room temperature.
Bon Appétite!

Notes

How to Use a Cast Iron Cornbread Pan/Cornstick Mold:

If you are using a cast iron cornbread pan, make sure that your cast iron is properly preheated. Then, be sure that each cornstick section is greased well, making sure the oil gets into each little kernel of the corn cob mold. I like to rub the top of the pan down with oil too. After you have individually greased each section with coconut oil, add enough batter to each section to have them level with the top of the pan, this will be about two heaping tablespoons per corncob mold. Your cornsticks will rise up and over the lip, so a well-greased mold ensures that your cornbread doesn’t stick to the pan.

Another variation of this cornbread recipe is to bake it overtop of chili or stew in a 9″ cast iron skillet. My family loves it this way!

Equipment you may need:

Large Mixing Bowl
Small Mixing Bowl
Whisk
Rubber Spatula
A little pot to melt the butter
A 9″ Cast Iron Skillet, or Cast Iron Cornbread Pan
Measuring Cups and Spoons or a Kitchen Scale

Ingredients you will need for this Sourdough Cornbread:

1 Cup All-purpose Flour– adding a little more flour than cornmeal gives you a crumbly cornbread that stays together nicely.
1/2 Cup Corn Meal- I prefer a Coarse meal. Quality cornmeal has a deep golden color to it.
8 Tablespoon of Butter- Grass-fed or Cultured
1/3 Cup of Honey – I prefer raw wildflower honey.
2 Egg- preferably from a happy and humane chicken
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt- Preferably Himilayan or sea salt
1/2 Cup of Sourdough Starter- Active or discarded
1/2 Cup of Milk or Buttermilk- You might not use all of it, you will add a little at a time to get the right consistency.
Coconut oil– for greasing your cast iron.

How to make Sourdough Cornbread:

Step One: Melt Butter + Brown Butter

Put your cast irons in the oven and Preheat the oven and the cast irons to 425 degrees Fahrenheit.

Next, In a small pot melt the butter on the stovetop. I don’t think there is any reason on this earth not to brown your butter. Browning butter results in a nutty, intoxicating depth of flavor that pairs perfectly with the gritty texture of the cornmeal and honey. I use brown butter in my Old-Fashioned Sourdough Apple Cake as well, if you haven’t tried it, you absolutely should! So…do yourself a favor and brown that butta baby. It’s easy and I talk about how to brown your butter in the FAQ section of this post.

brown butter in a stainless steal pan on the counter top to make homemade cast iron sourdough cornbread.

When you have melted your butter or successfully browned it, take the pot off the burner and let it cool slightly.

Step Two: Mix the rest of the Ingredients

dry ingredients in a large glass mixing bowl sitting on the counter top next to a cast iron cornbread pan, a bag of organic corn mean and measuring spoons to make sourdough cornbread

While the butter is cooling, mix flour, cornmeal, baking soda, baking powder, and salt.

small bowls with two farm fresh eggs to whisk and mix with honey sitting on the counter top next to a large mixing bowl with dry ingredients, measuring spoons and a brown speckled egg on a tea towel, to make cast iron sourdough cornbread homemade.

a small bowl with whisked eggs and honey sitting next to a tea towel, measuring spoons and a large mixing bowl of the dry ingredients to make homemade cast iron sourdough cornbread.

In the small mixing bowl, whisk two eggs. Next whisk in honey and cooled butter until it’s well incorporated.

sourdough starter sitting in a mixture of whisked eggs and raw honey in a small glass bowl next to a tea towel on the counter to make cast iron sourdough corn bread homemade.

To the egg and honey mixture, add the sourdough starter.

homemade sourdough cornbread batter being mixed with a spatula in a large mixing bowl to make cast iron sourdough cornbread.

Pour the wet mixture into the dry ingredients, and mix well. Add a little milk (or buttermilk) until you get a thick muffin-like batter. You might not use the whole 1/2 cup, or you might need more than a 1/2 cup.

Step Three: Dump the Batter into hot & oiled pans

Remove your cast iron (s) from the oven and generously grease with coconut oil. This prevents the cornbread from sticking to the bottom of the pan.

Spread your batter evenly in the pan.

Get the pan back in the oven and turn the oven down to 375 degrees Fahrenheit for 25-30 minutes. When it’s done, the tops will be golden brown and the batter will have pulled away from the sides of the pan.

Remove from the oven and let cool slightly. Serve warm or at room temperature.

cast iron cornbread pans, also known as cast iron corncob/corn stick molds on a preheated on a sheet pan and greased with coconut oil to make homemade cast iron sourdough cornbread.

How to Use a Cast Iron Cornbread Pan/Cornstick Mold

If you are using a cast iron cornbread pan, ensure your cast iron is preheated. Then, be sure that each cornstick section is greased well, I like to rub the top of the pan down with oil too, to make sure that the batter doesn’t stick to the top either.

cast iron corn bread pan preheated and oiled with coconut oil, sitting on a sheet pan with homemade sourdough cornbread batter in each slot to make cast iron sourdough cornbread.

After you have individually greased each section with coconut oil, add enough batter to each section, to have them level with the top of the pan.

sourdough cornbread baked in cast iron corn bread pan sitting on a sheet pan.

Your cornsticks with rise up and over the lip, making a well-greased cornstick mold a successful venture.

Bon Appétite!

Frequently Asked Questions:

Why should I brown my butter?

Brown butter also known as Beurre noisette, in French this translates to, butter browned to the color of noisette or “hazelnuts.” Beurre Noisette gives a richer and more delicious flavor than melted butter.

As soon as your butter is melted, allow it to turn golden, and stir constantly to disperse the nutty flavor. It should take no longer than 5 minutes. Watch closely as it turns from golden brown to burnt quickly. The brown bits at the bottom are a good thing!

cast iron sourdough cornbread sitting on a cooling rack on the counter top.

Can cornbread be made ahead of time?

Yes, making cornbread a day in advance is fine. Cornbread is sometimes better the day after it’s made. It should be stored in an air-tight container at room temperature.

Can I freeze my cornbread?

You can freeze cornbread for up to three months to ensure freshness. Freeze the presliced cornbread in an airtight container or freezer bag.

cast iron sourdough cornbread stacked on top of each other on a cooling rack on the counter top.

I hope this was helpful! My family adores these cornbread sticks, they are so fun to dip in chili or other soups and stews. What did your family think? Let me know in the comments below. Thanks for stopping in, all the love to you!

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ALL THE LOVE!

Chelsea Rose ♥ ♥ ♥