A perfectly moist, slightly sweet, fluffy sourdough discard cornbread recipe with a hint of vanilla and coconut oil for depth of flavor. Make it a day ahead- it pairs well with soups and stews.
Cornbread is a fickle thing to bake. It’s either too dry and crumbly, or ridiculously sweet and cake-like. Some recipes call for actual corn and others don’t at all. Where do you even start?
With a few tweaks to my blueberry cornmeal muffins (a tried and true favorite), I managed to create a unique, moist, subtly sweet sourdough cornbread recipe that’s light and fluffy and won’t crumble all over the place.
To get started, you’ll need some leftover sourdough discard (bubbly active starter is fine too) and an 8×8-inch pan for thick-cut squares. More sourdough discard recipes here.
What Sets My Recipe Apart:
- A higher ratio of flour to cornmeal is used for best texture- this is key.
- Butter adds richness and flavor, while the coconut oil keeps the cornbread moist.
- Baking powder is used to “lift” the cornbread and baking soda tames any dense cake-like qualities.
- You can easily make this 1 day in advance. The flavor and texture will only improve.
The Secret Ingredient?
There are two secret ingredients, actually:
- Pure Vanilla Extract. This enhances the natural corn flavor without making it taste like birthday cake.
- Coconut oil. This also adds depth of flavor. I get mine from Trader Joe’s. Coconut oil brings out a nutty flavor too, and no, the cornbread doesn’t taste like tanning lotion. This addition was inspired by a fantastic curried coconut corn soup that I make on repeat.
A Few Important Tips:
- I’ve made this recipe many, many times and I can tell you an 8×8-inch square pan will create the best looking thick-cut squares. If using a 9×13-inch pan instead, the squares will be thinner and you’ll have to reduce the bake time.
- Also, pay attention to the batter when mixing. It should create “ribbons” when it drips off a spoon. If it seems too thick (due to the type of cornmeal used, the thickness of your sourdough starter, or from overpacking your measuring cups) it can easily be corrected with more liquid.
What About The Cornmeal? What Type Is Best?
Medium-grind cornmeal (i.e. Bob’s Redmill brand) is what I used for this recipe. In my opinion, it adds more flavor and a heartier texture. Regular cornmeal (i.e. Quaker brand) will work too, but it’s finer in texture so the cornbread will be more smooth. Both will work.
PS: If you like this recipe, I have a whole arsenal of sourdough discard recipes to explore: try my Overnight Sourdough Apple Cake, this Same-Day Sourdough Discard Pumpkin Bread my Best Sourdough Pancakes to start!
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Secret Ingredient Sourdough Cornbread
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: One 8x8-inch cake 1x
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
A perfectly moist, slightly sweet, fluffy sourdough cornbread recipe with a hint of vanilla and coconut oil for depth of flavor. Can be made 1 day in advance. Excellent for festive feasts, soups, stews and more!
Notes
- For thick-cut squares, it’s best to use an 8×8-inch square pan.
- Half and Half is equal parts milk and light cream (here in the US it’s sold as “Half & Half in the stores). You can sub with whole milk, and blend of milk and cream, cream with a splash of water etc. Buttermilk will work too.
- To make this dairy free, use plant butter and reduce the salt to 1/4-1/2 tsp. Use an unsweetened plant milk of your choice.
- To make this gluten free, swap the flour for King Arthur Measure for Measure GF flour.
Ingredients
- 115 g (8 tbsp. or 1 stick) unsalted butter
- 30 ml (2 tbsp) coconut oil
- 2 large eggs
- 70 g (1/3 cup) granulated sugar (increase to 100 g or scant 1/2 cup if you like it sweeter)
- 1 tsp pure vanilla extract
- 100 g (appx. 1/2 cup) sourdough discard
- 125 g (1 cup lightly spooned & leveled) all purpose flour
- 80 g (1/2 cup) medium grind cornmeal (I used Bob’s Red Mill)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 120 ml (1/2 cup) half & half (*see notes above)
Instructions
- Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
- In a small saucepan, melt the butter and coconut oil over low heat. Set aside to cool slightly.
- Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter mixture; whisk well. Add the sourdough starter and mix again.
- Add the flour and cornmeal to a separate bowl. Sift the baking powder, baking soda and salt directly over the top. Mix to combine.
- Working in batches, add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
- Gradually pour in the half & half until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow “ribbons’” form the texture is correct. If it seems too thick (this could be due to the texture of your sourdough starter or the addition of too much flour) add more liquid to thin it out.
- Bake on the center rack for 25-28 minutes; the top should be golden brown when ready.
- Cool in the pan for 10 minutes. Remove the cornbread bread (still on the parchment paper) to finish cooling on a wire rack.
- Serve slightly warm or at room temperature.
Note: this cornbread can be made 1 day in advance. Once completely cool, cover in plastic wrap and keep at room temperature. Serve as is, or reheat wrapped in foil at 250 F until warm.
Comments
Janice says
I just made the sourdough cornbread and it was very good. I didn’t use the coconut oil but added more butter. I also replaced the sugar with Splenda. It turned out great and went well with the soup I made. It is a little sweet but that worked with a spicy soup.
I love these discard recipes.
Jenny says
Absolutely wonderful! The whole family loved it!
Nancy says
Hello, a friend made this and it was so perfect that we are looking forward to trying it ourselves. Can the baked cornbread be frozen and then gently thawed? Will it hold together afterwards? Thank you.
Jennifer A. says
This was such a palate pleaser
and easy to put together!
Went well with my chili! Thanks for a new way to use my discard.
Rob says
Made this for the first time on Thanksgiving but made a few substitutions for my own preferences, and these came out great. I used a small can of cream corn instead of half & half to cut the fat (there’s enough liquid, and technically it is “cream” corn), plus I love corn mixed into my cornbread. I did similarly by using Avocado Oil instead of Coconut oil to cut more fat. Lastly I use Stevia based sugars. I’ve been doing these things in my baking and I barely notice it. If anything, try the cream corn instead of the half & half, it’s an even swap.
David says
Great recipe! As with recipes in your sourdough book, foolproof and delicious
Emilie Raffa says
Thank you David! I appreciate the supportive feedback.
Nancy says
Can this cornbread be used in a cornbread stuffing recipe?
Mary says
This was a delicious cornbread! I served it to a group of hunters along side venison chili! Thank you so much
Sherwood says
I love the idea of cornbread, but until this recipe, they have always been a bit of a disappointment. Usually on the dry side, but this recipe is excellent — so moist and silky. Just plain delicious. A real winner!
Cinda says
I’m not one to leave reviews, but I keep coming back to this recipe. I’ve tried 3 other sourdough cornbread recipes & this one tops them all by far! We never have leftovers it’s so good.
Emilie Raffa says
Thank you for taking the time to comment, Cinda! I appreciate the kind feedback. Glad you liked the recipe!
MichelleO says
We loved this cornbread. I was surprised how smooth & silky it came out. I used blue corn meal which made it extra pretty. I didn’t have enough all purpose flour! Who runs out of flour? I guess the answer is me. I did have bread flour so I mixed all purpose & bread flour & wondered if the bread flour made it so silky smooth.
I also used almond milk.
Thanks for another great way to use sourdough discard!
Estelle says
Amazing Recipe!! Easy!
Kate says
This corn bread was amazing! I measured by scale and used Bob Red Mill. I couldn’t even taste the coconut oil. I think it just made it a lot fluffier. I bet I could substitute avocado oil and it would do the same thing but I’m not sure I wanna mess with this recipe. It was really good.
Greg Crawford says
There are a million cornbread recipes but this one stands out. It’s got a wonderful crumbly but not dry texture and delicious flavor. The sourdough starter adds just the right hint of a yeast flavor that’s nicely balanced against the vanilla. I let the dough ferment in the fridge for a few hours before baking and it was pretty thick when I took it out. I was worried that it would be dense but it wasn’t at all. I didn’t have coconut oil so just used butter. And I baked it in my 12-inch cast iron skillet, which worked nicely. A new favorite!
Cathy Deutsch says
Can I substitute apple sauce in the corn bread instead of the butter? Will be using discard. Made you oatmeal discard cookies today and they are wonderful!!
Emilie Raffa says
Hi Cathy! This is a good question. I haven’t tried it, so I’m unable to advise with specifics. If you experiment, let me know and I’ll make an note.🥰
kermit says
delicious and so easy to make!! i love that it’s not too sweet so that i can slather it in honey and butter
Hilary Timothy says
This cornbread was absolutely amazing! My whole family loved how light and fluffy it was!
Emilie Raffa says
So glad you liked it! Thank you Hilary!
Becka says
Loved the flavor of these and followed the directions to a “T” but I found it to be really greasy. Is there any modification someone might suggest to reduce the grease content?
Erin says
I’ve made this a couple times now and it is by far the best cornbread recipe I’ve ever had!! I will be making this for life. Thank you for sharing!
Emilie Raffa says
Thank you Erin! 🥰
Sarah says
This Sourdough Cornbread was the best I’ve ever had! I made it almost exactly as written – unfortunately, my husband doesn’t like coconut oil so I used butter in its place. I did use a combination of half and half and buttermilk, and Bob’s Red Mill medium grind cornmeal. I let it ferment overnight in the fridge and added the salt, baking soda and baking powder the next day. I let it come to room temp and added more buttermilk until it got to the consistency Emilie recommended. Final product was excellent – everyone loved it! Thank you, Emilie! :)
Romaha says
Turned out super good, though I did add some diced jalapeño and a couple handfuls of cheddar! The flavor in the cornbread itself is spot on and I will definitely use again; thank you for an easy and nummy recipe!!!
Gerri says
Such a quick, easy and delicious cornbread recipe. I made the recipe as written and it turned out perfectly. My husband and son raved about it. We all couldn’t believe how moist it was and agreed that it had the right amount of sweetness. It didn’t taste like dessert! Thanks you for sharing your recipe.
Jen says
Oh my goodness, these were so good. I went to make them and realized I did not have cornmeal I only had masa (made sourdough corn tortilla last week!) anyhow I used the masa instead and I gotta say I think mass is my new cornbread go to. Loved it. Thanks for a great recipe.
David says
sourdough discard……
Does the addition of the discard add or substrate from flour content of a recipe? I just started the sourdough starter and can’t wait to try the discard on this recipe using monk fruit.
David
amy t says
this is my go-to cornbread recipe. tonight i decided to brown the butter (added 2 T extra to ensure i had 115g) and holy wowwwwww!!!!!! brown butter .. a little coconut .. vanilla 😍😍😍😍
Sourdough cornbread says
This is the best cornbread I’ve ever made hands-down I didn’t use buttermilk, but I will the next time. My husband says I’m never allowed to make any other recipe but this one.🫶
Emilie Raffa says
Ahhh I love this! Thank you! 🥰
Daphnee says
Good morning! If I need to make this recipe more than one day in advance, what would be the best way to store it?
P.s. we love this recipe!
Stacey says
I don’t love using coconut oil. Have you tried this recipe with olive oil or avocado oil?
Have made so many of your recipes and look forward to trying this.
My husband and I are currently ADDICTED to your granola recipe with the sourdough starter, doubling and the batch and making it weekly!!!
Emilie Raffa says
Olive oil works. Just pick a mild olive oil, nothing strong, dark or peppery. So glad you like the granola! 🥰
Patricia says
With vanilla and 1/3C sugar, is this type of cornbread sweet and cake-like crumb?
Kay says
Hi Emilie. I made your focaccia this week (fabulous) and just made this recipe – also delicious. FYI traditional polenta works well, as does 1/2 milk and 1/2 greek yoghurt. I also added a good handful of fresh blueberries which sunk to the bottom but worked. Thanks Emilie! I love your book and website. Kay
:)
Stephanie says
Awesome cornbread: I made muffins, and baked them for 18-20+. As I started the recipe, I discovered I did not have any granulated sugar—oops—replaced with half the number of grams of icing sugar. Instead of half-and-half, I used a combination of coconut cream and soy milk. So fluffy! Note: the sugar substitution did indeed affect the structural integrity, so be warned. Still delicious though.
Bree says
This was the most fluffy tender cornbread I have ever made. Everyone loved it! This is going to be my new go to recipe, don’t think I can go back. I used Bob’s Red Mill organic corn flour which is a fine grain cornmeal. It was perfect!
Patti says
I love your book! I have bought 5 copies to give with starter to get friends to try sourdough.
I just made chicken chili for tomorrow and thought cornbread would be a good pairing…. Will be using my discard (I have a lot)….
Emilie Raffa says
This means so much to me, thank you! Sounds very yum ;)
Jared Hill says
I love this recipe. Have you tried fermenting overnight? I’m guess I could just leave out the baking powder, soda and salt and adding it the next day with a little more liquid if necessary?
Emilie Raffa says
Yes, you can do that. Chill overnight, adding more liquid the next day if it needs it too!
Anonymous says
Kayla says
This cornbread recipe is now in my weekly rotation. It is unmatched! To me this has the perfect texture- right between crumbly and cakey. I have made this recipe with the full stick of butter, without any butter or oil (accidentally), and with half a stick of butter and 1 tbsp of coconut oil. Honestly, all of them are amazing, but I think half a stick butter/1 tbsp coconut oil is my personal favorite in terms of texture and flavor. I have also only ever made this with whole milk and 1/2 cup is definitely the perfect amount for each batch that I make.
Thank you so, so much for sharing this with the world. <3
Alaine says
Oh my! This sourdough corn bread is amazing! This is the first thing I’ve made with my starter! And it turned out great! Everyone loved it! And I used my homemade vanilla extract also. It’s a keeper recipe.
sherry says
The only change I made was swapping the coconut oil for avocado oil and needed to add more flour to get the texture shown in the picture. It still came out very tasty!
Brian M says
This was by far the best cornbread I’ve ever had!! I am new to sourdough and wanted to find an easy discard recipe. The steps were really easy to follow and the results were way better than expected!
Donna Mathwig says
Made this today – to go with chili for dinner. It was perfect – and better than my go-to recipe! Fluffy, hint sweet, with subtle but present sourdough notes. I used buttermilk. So very good!
Patty says
Very good recipe for cornbread and use of sourdough discard. Thank you for the tip to check the consistency and add additional liquid if necessary. Definitely will use this recipe again.
Justin says
Are you supposed to use refined or unrefined coconut oil? There is a big difference!
Lisa Strafford says
DELLICIOUS corn bread and easy, too!!! Thanks Carrot!
Lauren says
This is my absolute favorite cornbread recipe! I preheat a nonstick 8×8 pan then coat the pan in butter rather than use parchment and the edges get deliciously buttery crispy. To answer one of the questions commented, I have substituted 50 g of water and 50 g of flour for the discard and the recipe was still a success!
Lisa says
This is delicious! Taking it to a party tonight and ended up making a second batch and chili for home
tabitha Starke says
I made this wonderful recipe with 1 change. Since I didn’t have the half and half I used powdered milk with water. I like to keep this staple on hand versus regular dairy milk.
Still the recipe was delicious! You can taste the butter and the pan I used was a little bigger than the suggested pan. We took about 4 days to ” kill ” the rest of the pan with just a little dryness. I will definitely make again.
Teresa says
What if I wanted to use this recipe without sourdough discard? How different would it turn out?
Sarah Grotegut says
You would need to add an additional 50 grams of water plus 50 grams of flour to make up for the difference of not having 100 grams of discard. The overall texture might also be different as the gluten in the discard is broken down rendering a softer texture.
Carla says
This is a fabulous cornbread recipe. I just made it tonight. It’s so moist. Thank you for sharing!
lmarie says
Yummy! Great recipe. The only thing I modified was used 1/2 teaspoon of maple extract and 1/2 teaspoon of vanilla extract and i stead of half and half i used a combo of heavy cream and 2% milk. Turned out awesome! Coconut oil shines just enough to give it that perfect touch. This recipe will be my go to from now on. 😋
CJ Tinkle says
Your sourdough cook book is my bible and go to for all things sourdough!
I’d like to try this cornbread this week, so hoping you see my comment in time. Could I substitute honey for the sugar? I use honey in all of my bread vs sugar, but I tend to just dump. Would 70g work okay?
Kelsey says
Did you end up using honey? I was wondering the same thing!
CJ says
I did, and it worked fine, but neither of us liked the recipe, which was a surprise as I love her recipes.