Sourdough Cornbread

"This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning ."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by Tom K. photo by Tom K.
photo by Galley Wench photo by Galley Wench
Ready In:
1 skillet


  • 1 cup sourdough starter, activated
  • 12 cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
  • 1 12 cups cornmeal (I use self-rising)
  • 12 cup all-purpose flour
  • 1 egg, lightly beaten
  • 2 tablespoons oil
  • 12 teaspoon salt
  • 3 tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda


  • Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
  • 1.If I want it for dinner, I just start it in the morning.
  • 2. I use about a 10 inch iron skillet.

Questions & Replies

Got a question? Share it with the community!


  1. Thank you to whoever created this recipe! I started using it in 2016 & it is hands-down the best cornbread that I have ever eaten. It all starts with a good base & I use the classic Nancy Silverton Grape Sourdough culture ( which i brought to life in 2015. I usually cut this recipe in half & bake it in an 8" cast iron skillet, producing perfectly delicious results time after time. I also use coconut oil instead of canola oil, because that has the tendency to turn rancid, plus coconut oil just tastes so good. Other than that, I follow the recipe to a T & do my best not to eat it in one setting.
    • Review photo by Tom K.
  2. Since I didn't make this according to the directions, I don't think it would be fair to give a star rating. Unfortuantely I did not realize that the batter needed to fermented for several hours, so skipped that process and preceeded directly to making the cornbread. Self-rising cornmeal is not available in this part of the country so made my own using Recipe #255005. Guess we like cornbread sweet because one tablespoon of sugar wasn't enough. The finished product was a little dry, wondering if more oil is needed. Thanks Barb for sharing, I'll have to try again following the directions more cloesely. Made for TYM



Find More Recipes