The Best Sourdough Skillet Cornbread | Easy Recipe

This Sourdough Cornbread is so delicious and moist. Long fermented and made with freshly milled cornmeal and whole wheat, it is also a healthier version of this classic side dish!

For around a year now, I have been converting most of my recipes to freshly milled whole wheat. Cornbread was an easy one to convert. However, I had never made my cornbread with sourdough.

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We grow Popcorn on our property every year and mill it in our Nutrimill to make cornmeal https://collabs.shop/rxide2

A few weeks ago, my husband was asking why I didn’t make a sourdough version of my cornbread recipe, so, I started working on it.

Being from the south, we love our cornbread! So, making it a healthier way, yet, still delicious was something I was game for! This is a great recipe for soup night!

Why long fermented?

Long fermenting grains breaks down the sometimes hard to digest phytic acid.

If you find that after you eat bread products you experience stomach upset, you may want to try long fermenting your grains before you bake by using Sourdough.

This is NOT FOR GLUTEN INTOLERANT PEOPLE! However, if you are gluten sensitive, sourdough may be helpful for you!

If you are new to sourdough and want to make your own starter, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

Sourdough isn’t just for sourdough bread, there are so many fun recipes you can make with your own sourdough starter. Try this one for an easy sourdough recipe: https://therosehomestead.com/how-to-make-easy-sourdough-pita-bread/

Why freshly milled flour?

Store bought flour has been milled for some time. When you mill wheat berries, they start losing nutrition soon after. With that being said, store bought whole wheat flour is sometimes rancid and leaves a bitter taste in bread products.

All-purpose flour is sifted which means all the healthy parts of the whole grain are gone. This leaves the flour void of any health benefits.

Milling your wheat berries at home leaves you with the freshest, most nutritious flour available! Plus, unground wheat berries can last for many years if stored properly! Keeping wheat berries on hand is a great way to stock up your pantry.

What you will need:

This sourdough cornbread recipe uses simple ingredients that are pantry staples to make an incredibly delicious side dish!

Cornmeal

I use freshly milled popcorn for meal, but you can use store bought cornmeal. White cornmeal or Yellow cornmeal work great.

Flour

You can use freshly milled whole wheat flour, all purpose flour, or bread flour.

Sourdough Starter

Use active sourdough starter for this recipe. Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

If you use sourdough discard it may take longer to ferment.

Olive Oil

I use olive oil in all of my baking. You can substitute with melted coconut oil or butter.

Salt

Egg

Milk

You may use whole or skim milk. A milk substitute will also work just fine.

Baking Soda and Baking Powder

Used as extra leavening agents, these can be omitted if a second short ferment is done.

Exact ingredient amounts in recipe card below

**Note: For a sweet cornbread, add 2 tablespoons of honey to the batter**

You can make the batter in the morning to bake in the evening, or, mix up the night before and bake the next day.

Step By Step Instructions for making the Moist Sourdough Cornbread

In a large bowl mix the cornmeal and flour together. To the large mixing bowl of dry ingredients add the olive oil and milk.

Cover with plastic wrap and allow to rise at room temperature for 6-12 hours. You can go as many as 24 hours if you wish. However, it will be more sour.

That evening or the next day, preheat the oven with a 10 inch cast-iron skillet inside to 425 degrees F.

Add an egg, the salt, the baking powder and baking soda (if using) to the batter and mix well.

Carefully remove the hot skillet and add 2 tablespoons of butter. Pour the mixture in the cast iron pan with the melted butter.

Bake for 12-15 minutes or until a toothpick comes out clean and it is golden brown. Baking time may vary depending on your oven.

Alternatively, you can scoop the batter into a 12 cup muffin tin and make sourdough cornbread muffins.

Bake them at 400 degrees F for 15 minutes or until a toothpick comes out clean.

Carefully remove the cornbread from the oven. Slice and serve warm.

Serving Suggestions

Serve hot with a pat of butter and a drizzle of honey or maple syrup.

Sourdough cornbread makes the perfect side dish to most any meal.

Serve the fresh hot cornbread with a glass of milk for one of my favorite treats!

Storage Tips

Store any leftover cornbread in an airtight container on the counter for up to days.