the gingered whisk

Sourdough Cornbread

This  sourdough cornbread has great cornbread flavor with just a little sourdough pizzaz. Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender,  moist, center without being too “cake like”.

- The Gingered Whisk


Main Ingredient

– sourdough starter – milk – cornmeal – unbleached flour – maple syrup – eggs – melted butter – sea salt – baking powder – baking soda


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Sourdough Cornbread


8 Servings

Prep Time

8 Hours

Total Time

8 Hours  35 Minutes

1. In a large bowl mix together the starter milk, cornmeal and flour.


2. Cover and let sit on the counter for 8-24 hours.

Cover & Rest:

3. Preheat oven to 350F.


4. In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.


5. Stir the wet ingredients into the soured batter.


6. Sprinkle the baking powder and baking soda over top and stir well to incorporate.


7. Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).


8. Bake 35 minutes (or 15 for muffins).


9. When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.


Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Cornbread!

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