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- 👨🍳 Tips for Making Sourdough Honey Cornbread
- 🛠 Tools Needed for Sourdough Cornbread
- 🛒 Ingredients Needed for Sourdough Cornbread
- 🌽🍯 How to Make Sourdough Honey Cornbread
- 2. Mix Dry Ingredients
- How to Serve Sourdough Honey Cornbread
- How to Store Sourdough Honey Cornbread
- ❓ Sourdough Honey Cornbread FAQs:
- Sourdough Honey Cornbread
- Other Recipes You Might Like:
Last Updated on November 2, 2023
I’m convinced this Sourdough Honey Cornbread could go with any meal. Baked in a cast iron skillet, it’s the perfect side for Thanksgiving, dipped into chili or soup, or as a sweet snack on its own with butter and drizzled honey.
There are many ways to make sourdough cornbread- from savory to sweet, dry to moist, and simple to loaded with inclusions. This sourdough discard cornbread undoubtedly falls into the sweet, moist, and simple category- akin to Jiffy or Krusteaz boxed cornbread.
The easy sourdough cornbread is made with everyday ingredients and baked in a cast iron skillet for a moist center and crunchy edges. It has some natural sweetness from honey, and tang from sourdough discard and buttermilk.
👉 Be sure to check out more of my sourdough discard recipes, including my easy Sourdough Corn Muffins, these Sourdough Cinnamon Rolls, and my Calabrian Chili and Honey Sourdough Bread for the hot honey lovers out there.
👨🍳 Tips for Making Sourdough Honey Cornbread
1. Use Medium-Grind Cornmeal
- Fine or medium-grind yellow cornmeal works best for this sourdough cornbread recipe. Coarse grind cornmeal will lead to a grittier experience.
- I prefer medium-grind, so you get some texture from the cornmeal in the bread or a mix of fine and medium-grind cornmeal.
- Stone-ground cornmeal is similar to whole wheat flour in that some hull and germ remain intact, delivering more flavor. Stone-ground is my preference when baking with cornmeal!
2. Don’t Overmix the Batter
- A tender cake is made by not overmixing the batter. Overmixing results in gluten development, which is suitable for bread, but not for pastries, cakes, biscuits, or muffins.
- Therefore, only mix the cornbread batter until the wet and dry ingredients are incorporated.
3. Preheat the Cast Iron Skillet
- Preheat your oven and cast-iron skillet at the same time. Cast iron takes longer to heat but retains heat more than other cooking equipment (hence, even baking).
- Preheating the cast iron skillet will also ensure you get browner and crispier edges.
4. Use Neutral Oil
- Buttermilk and sourdough discard add moisture to the cornbread batter, but neutral oil is the key to a moist cornbread.
- Additionally, neutral oil like canola or vegetable oil keeps the cornbread moist for days and helps it rise higher than cornbread only made with butter.
- I likewise use neutral oil in my Sourdough Apple Cider Upside-Down Cake for a moist cake.
5. Use a Good Honey
- The natural sweetness of honey is unmatched in this sweet honey cornbread recipe. As almost a ½ cup of honey is in the recipe, I recommend using high-quality honey for the best results.
- Local Hive™ Honey is my preferred choice as they have many different local varietals available from American beekeepers.
🛠 Tools Needed for Sourdough Cornbread
Click on the toggles below for more information, recommendations, and possible substitutes.
I always list ingredients by weight in grams because it is the most accurate way to measure baking ingredients. Use a scale, and your baking will immediately be better!
I love my Escali baking scale and use it every day. The batteries last a long time, the scale is accurate, and it comes in many colors.
🛒 Ingredients Needed for Sourdough Cornbread
Click on the toggles below for more information, recommendations, and possible substitutes.
Medium Grind Cornmeal
Medium-grind cornmeal gives some texture to the cornbread without compromising the structure. Fine cornmeal will also work for this recipe. Make sure the cornmeal is yellow for the classic cornbread color.
I prefer stone-ground cornmeal for more flavor as well.
Adding flour makes a less crumbly cornbread, which is the preference for this sweet honey cornbread.
Sourdough Starter (unfed or discard)
This honey cornbread is only sweetened with honey. Honey adds richness and complexity to the cornbread, without being overly sweet.
I love using Local Hive™ Honey as they only use local varietals from American beekeepers. The honey is kept raw and unfiltered.
A neutral oil like vegetable oil, grapeseed, or canola oil will keep your cake moist, tender, and rise higher.
If you’re out of oil, use an equal amount of softened unsalted butter.
- Baking Powder
- Baking Soda
- Unsalted butter
🌽🍯 How to Make Sourdough Honey Cornbread
Follow this visual and detailed guide to help you make the best Sourdough Honey Cornbread.
1. Preheat Oven and Cast Iron Skillet
Place your dry cast iron skillet in the oven.
Preheat the oven to 425ºF (218ºC).
2. Mix Dry Ingredients
In a medium-sized mixing bowl, mix the following dry ingredients:
- 100 grams of yellow cornmeal
- 100 grams of all-purpose flour
- ½ teaspoon of sea salt
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
3. Whisk Wet Ingredients
In a medium-sized mixing bowl, whisk the following wet ingredients:
- 2 large eggs
- 150 grams (¾ cup) of sourdough starter (or active sourdough starter)
- 225 grams (1 cup) of buttermilk
- 50 grams (¼ cup) of neutral oil
- 120 grams (⅓ cup) of honey
Tip: If you measure your honey beforehand, use the same container for the honey as the oil so that it will be greased. This will make it easier for the honey to slide out!
4. Mix Cornbread Batter
Dump all of the dry ingredients into the wet ingredient bowl.
Mix the batter until you see no more dry spots of cornmeal and flour remaining. It’s okay if some lumps remain. The batter will be quite wet.
Add 3 TBS (43 grams) of unsalted butter to the hot cast iron skillet, close the oven door, and let it melt.
Once the butter melts, remove the hot skillet from the oven (use oven mitts!).
Pour the cornbread batter into the cast iron skillet.
Bake at 425ºF (218ºC) for 15-18 minutes. The cornbread is done when the top is golden brown, the edges pull away slightly from the sides, and a toothpick inserted in the middle comes out clean.
Cool on a wire rack for at least 10 minutes before slicing and digging in!
How to Serve Sourdough Honey Cornbread
This sourdough cornbread is hard to beat with softened butter and a drizzle of honey on top.
Serve sourdough cornbread slightly warm or at room temperature.
The cornbread is excellent as a side with chili, stew, or soup, or as a Thanksgiving or BBQ side.
How to Store Sourdough Honey Cornbread
This sourdough cornbread stays moist for days. In addition, the neutral oil and sourdough discard help to preserve it longer than other cornbreads.
Wrap the cornbread in aluminum foil for up to 3 days at room temperature.
You can keep the cornbread in the refrigerator to extend its storage time by another day or two.
To freeze cornbread, wrap it in plastic wrap and keep it in the freezer for 3-4 months. Thaw in the refrigerator overnight and reheat in an oven at 350ºF (177ºC).
❓ Sourdough Honey Cornbread FAQs:
How many slices of cornbread does this recipe make?
This recipe makes 8-10 wedges of cornbread, depending on how big you cut each slice. You can also cut the cornbread into squares.
Can I use this recipe to make cornbread muffins?
I recommend making a similar recipe- these Sourdough Corn Muffins!
What makes cornbread moist?
Neutral oil, buttermilk, and sourdough discard all contribute to a moist cornbread in this recipe.
Is sweet cornbread southern?
It depends on who you ask, their traditions, and family recipes. But, broadly speaking, southern cornbread is made only with cornmeal and is not as sweet as northern cornbread, which is often made with flour and is more cake-like.
This sourdough honey cornbread recipe falls into the sweet, moist, and cake-like category.
Can I add whole wheat flour to this cornbread recipe?
You can typically opt to substitute all-purpose flour with some whole wheat in most of my recipes. However, for this cornbread recipe, the cornmeal adds flavor and heartiness to the recipe, so I would recommend not substituting the all-purpose flour with whole wheat flour.
All-purpose flour lends to a fluffier, moist cake that balances the cornmeal.
Can I add corn kernels to this cornbread?
Sure! If that’s your preference, you’re welcome to add a cup or so of frozen or fresh corn kernels to this cornbread recipe.
Can I make this cornbread gluten-free?
Cornmeal is already naturally gluten-free. You can substitute the all-purpose flour in this recipe with cup-for-cup or another gluten-free flour substitute. Skip the sourdough starter.
Sourdough Honey Cornbread
- Place a dry cast iron skillet in the oven and preheat the oven to 425ºF (218ºC).
- As the oven preheats, mix the dry ingredients in a medium-size mixing bowl. Set aside.100 grams Cornmeal, 100 grams All-purpose flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ½ tsp Baking Soda
- In another medium-sized bowl, whisk the wet ingredients.2 Eggs, 150 grams Sourdough Starter, 225 grams Buttermilk, 50 grams Neutral Oil, 120 grams Honey
- Pour the wet ingredients into the bowl of dry ingredients. Mix the batter until you see no more dry spots of flour. It's okay if some lumps remain. Don't overmix.
- Once the oven is preheated, add the butter to the hot cast-iron skillet. Place the skillet back into the oven until the butter melts and starts to brown, a few minutes.Remove the skillet from the oven, swirl the butter in the pan, and pour in all of the sourdough cornbread batter.Bake the cornbread for 15-18 minutes. The cornbread is done when the top is golden brown, the edges are slightly crispy, and a toothpick inserted into the middle comes out clean.Cool on a wire rack for at least 10 minutes.3 TBSP Unsalted Butter