Easy Sourdough Buttermilk Cornbread Recipe with Discard
This fluffy, slightly tangy sourdough buttermilk cornbread is the perfect side dish for chili and soups, and is equally delicious on its own with a pat of butter. It’s a great way to use up any sourdough discard while creating a flavorful, moist sourdough cornbread!
Don’t toss your sourdough discard—this sourdough buttermilk cornbread is exactly what your cozy dinner lineup needs. It’s golden, tender, just the right amount of tangy, and irresistibly satisfying straight from the oven.
The sourdough discard adds depth and a rustic richness that’s hard to get with any other recipe. And when you blend that with tangy buttermilk and bake it into a crisp-edged cast-iron skillet? You get a flavorful, moist cornbread that holds its own next to any chili, stew, or soup. This sourdough cornbread recipe steals the show—and no one will believe it started as discard.
Fresh, hot cornbread is a staple comfort food in our kitchen, especially when paired with our favorite pumpkin (or sweet potato!) chili and homemade seasoning mix. Whether you’re serving it alongside a bowl of white turkey (or chicken) chili, crumbling it into a traditional bean chili, or enjoying it with a hearty venison stew, this sourdough discard cornbread recipe is perfect. It’s one of our favorite recipes! Plus, it’s naturally egg-free and easy to make dairy-free if needed.
Looking for more sourdough discard recipes? Try these sourdough discard cinnamon rolls or these easy sourdough tortillas. Also check out the sourdough beginners guide to make your own sourdough starter—my favorite stiff starter method for active sourdough starter is so easy!
Why You’ll Love This Recipe
Great use for sourdough discard. Transform your discard into a great side dish that is delicious and satisfying. Sourdough bread is a staple for us in general, especially when it is an easy sourdough recipe!
Moist, tender texture: Thanks to the buttermilk, this cornbread is never dry or crumbly. Use butter for the best results.
Easy recipe. Get the best cornbread in under 30 minutes! This sourdough skillet cornbread is a quick bread easy enough for a weeknight dinner, especially when paired with soup or stew. It also uses pantry staples you likely already have on hand.
What Is Sourdough Buttermilk Cornbread?
This is a hearty, flavorful twist on classic cornbread, made with a portion of unfed sourdough starter (also known as discard) and tangy buttermilk. Unlike traditional sweet cornbread, this version leans savory with a subtle sourdough flavor that complements both sweet and savory dishes. The discard helps with both flavor and texture, giving you a moist cornbread without requiring eggs. This recipe combines that signature sourdough tang with a little buttermilk to get the soft, tender crumb of classic Southern-style cornbread.
If you’re new to baking with sourdough discard, this is a great beginner recipe that uses simple ingredients and doesn’t require fermentation or long proofing times.
Sourdough Buttermilk Cornbread Ingredients
- Sourdough discard: Use 100% hydration starter discard (equal parts flour and water). You can use active starter as well.
- Buttermilk: You can make your own buttermilk substitute by mixing together 1 cup whole milk + 1 tablespoon white vinegar or lemon juice.
- Cornmeal: Stone-ground yellow cornmeal gives the best texture, but white cornmeal will work as well.
- All-purpose flour: You can also use whole wheat flour or gluten-free flour.
- Sugar or honey (optional): Just a drizzle of honey brings out the corn flavor without making it sweet.
- Neutral oil or melted butter: Unsalted butter, avocado oil, olive oil, or even coconut oil will work, though coconut will often impart a bit of flavor.
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
- Cast iron skillet or square pan
How To Make Sourdough Buttermilk Cornbread
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast iron skillet and place in the preheated oven to get hot.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
- In another small bowl or medium bowl, combine the sourdough discard, buttermilk, and oil or melted butter. If using honey, add it here.
- Pour the wet ingredients into the dry ingredients, and mix until just combined—do not overmix.
- Pour the sourdough cornbread batter into a hot skillet or hot cast iron pan and smooth the top.
- Bake for 20–25 minutes, until the cornbread is golden brown with crisp edges. To check for doneness, insert a toothpick into the middle and make sure it comes out clean.
- Cool slightly on a wire rack before slicing and serving.
Recipe Tips
- Use room-temperature discard for best mixing, but cold discard works too.
- To make dairy-free, simply use oil and a non-dairy milk to make the buttermilk.
- For crispy edges, pour the batter goes into a hot cast iron skillet. Simply place yours in the oven to preheat.
- Store leftovers in an airtight container at room temperature for a day, then transfer to the fridge.
- This cornbread is a great recipe to freeze. Allow leftover cornbread to cool, then slice, and cover with plastic wrap before freezing in an airtight container or ziploc bag.
Sourdough Buttermilk Cornbread Variations
- Jalapeño cheddar cornbread: Stir in ½ cup shredded sharp cheddar and 1 diced jalapeño.
- Maple cornbread: Swap the sugar for 2 tablespoons of maple syrup and drizzle some on top before baking.
- Sweet corn cornbread: Fold in ¾ cup of thawed frozen corn or fresh corn kernels.
- Herbed cornbread: Add 1 tablespoon chopped fresh rosemary or thyme for a savory twist.
- Sourdough cornbread muffins: Simply use a muffin pan to make corn muffins! I like to use muffin liners in the muffin cups for easy clean-up. Bake at 375°F for 15–18 minutes until golden and a tester comes out clean.
Recipe FAQs
I hope you love this recipe!
Let me know if you try it—leave a review below!
Discard Sourdough Buttermilk Cornbread
This fluffy sourdough buttermilk cornbread is the perfect side dish for chili and soups and is equally delicious on its own with a pat of butter. It’s a great way to use up any sourdough discard while creating a flavorful, moist cornbread!
Ingredients
- 1 cup sourdough starter discard, room temperature
- 1 cup yellow cornmeal (medium grind for texture)
- 1/2 cup all-purpose flour
- 1 tablespoon sugar or honey (optional, adjust to taste)
- 1/2 teaspoon salt (I like sea salt or kosher salt)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup melted butter or oil (plus more for greasing)
- 1 cup buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar or lemon juice)
- Optional add-ins: corn kernels, chopped jalapeños, shredded cheddar
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or cast iron skillet and place in the preheated oven to get hot.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
- In another small bowl or medium bowl, combine the sourdough discard, buttermilk, and oil or melted butter. If using honey, add it here.
- Pour the wet ingredients into the dry ingredients, and mix until just combined—do not overmix.
- Pour the sourdough cornbread batter into a hot pan or hot cast iron pan and smooth the top.
- Bake for 20–25 minutes, until the cornbread is golden brown with crisp edges. To check for doneness, insert a toothpick into the middle and make sure it comes out clean.
- Cool slightly on a wire rack before slicing and serving.
- Serve warm with butter, honey, or your favorite toppings.
Notes
- Use room-temperature discard for best mixing, but cold discard works too.
- To make dairy-free, simply use oil and a non-dairy milk to make the buttermilk.
- For crispy edges, pour the batter goes into a hot cast iron skillet. Simply place yours in the oven to preheat.
- This cornbread is a great recipe to freeze. Allow leftover cornbread to cool, then slice, and cover with plastic wrap before freezing in an airtight container or ziploc bag.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Other Sourdough Recipes You May Enjoy…
- Chocolate Chip Sourdough Scones
- Garlic Cheddar Sourdough Focaccia
- Overnight Sourdough Bagels
- Same Day Sourdough Pizza Crust
- Sourdough Hazelnut Star Bread
- Sourdough Pumpkin Bread
This post may contain affiliate links. Please read our full disclosure policy.
