The Best Sourdough Cornbread Recipe with Honey
I love a cozy night, chili on the stove top and the oven warming the house with the comforting smells of sourdough cornbread that is slightly sweet, moist, with crispy edges.
Put a pot of chili on because you are going to want to make The Best Sourdough Cornbread Recipe with Honey! This cornbread is slightly sweet and SO moist, and you’ll love that it’s an easy recipe to mix up. If you make it in a cast iron skillet you will get the bonus of crispy edges. You can also bake the batter as sourdough cornbread muffins or in a square baking dish. All those details are included in the recipe card below.
One of the reasons I love this easy sourdough cornbread recipe is that it has sweetness right inside the recipe, so you don’t actually have to put the honey on top which makes so much less of a mess especially if you are serving it to your littles. I love it warm out of the oven with a pat of butter. Yum! What do you like eating your sourdough discard cornbread with?
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Ingredients for The Best Sourdough Cornbread Recipe with Honey
- Yellow Cornmeal: You can find this at almost any grocery store.
- All-purpose Flour: Added in with the dry ingredients.
- Baking Powder: To help the batter rise and be super fluffy.
- Sea Salt: Salt is so useful in balancing flavors.
- Granulated Sugar: Added for sweetness.
- Whole Milk: This cornbread is super moist and whole milk is part of the reason.
- Honey: Brings a sweetness to the cornbread that is so good.
- Buttermilk: Added for texture, loft, and flavor.
- Eggs: Important for bringing the batter together.
- Sourdough Starter: You can use either active sourdough starter or sourdough discard. Either will work great. If you want to long ferment your sourdough cornbread, then make sure to use active starter in the batter. More on that below.
Helpful Tools to Make Sourdough Cornbread:
- 10 inch cast iron skillet: My favorite cast iron brand. USA made too!
- Kitchen Scale: A useful tool that every kitchen should have.
- Muffin Pan: If you would like to make cornbread muffins.
- Danish dough hook: Good quality and supporting a small business.
Long Fermented Sourdough Cornbread Method:
You can make this cornbread quick and use sourdough discard in the batter or you can let it ferment throughout the day or overnight for a long-fermented sourdough cornbread. Here is how:
- Make sure to use active sourdough starter as you follow the recipe.
- Once the batter is all mixed up let it sit on the counter for 1-2 hours.
- After you let it sit on the counter transfer your bowl to the refrigerator for 6-8 hours or until ready to bake. (I wouldn’t leave it in the fridge for any longer than 12 hours.)
- Bake according to recipe directions.
- Enjoy!!
Frequently Asked Questions:
Yes! Just shorten the bake time by about 5 minutes and it will be a little thinner of a cornbread.
There are a couple things that make a good cornbread, including higher milkfat milk, eggs, and the addition of honey. It is also helpful to not overbake your cornbread which can make it dry.
Yes, and it is so good! Make it quickly with sourdough discard or do a long-fermented cornbread with active sourdough starter.
Check Out a Whole List of Sourdough Discard Recipes!
Other Sourdough Recipes to Try:
Don’t Have Your Own Sourdough Starter Yet?
Learn to make one or grab one from the Farm Goods Store!
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The Best Sourdough Cornbread Recipe with Honey
- 1 cup (150g) cornmeal
- ½ cup (65g) all-purpose flour
- 1 T (12g) baking powder
- 1 tsp (5g) sea salt
- ¼ cup (50g) granulated sugar
- 1/3 cup (85g) whole milk, 2% should work also
- 1/3 cup (115g) honey
- 1/3 cup (78g) melted butter
- 2 eggs, room temperature
- ½ cup (125g) sourdough starter
Instructions for The Best Sourdough Cornbread with Honey:
- Preheat the oven to 400 degrees. Prepare either a muffin tin with liners, 9-10” cast iron skillet or a 9” x 9” square baking pan.
- In a large mixing bowl, measure out the cornmeal, all-purpose flour, baking powder, sea salt, and granulated sugar. Mix until combined and set aside the flour mixture.
- In a small bowl, measure out the whole milk. honey, butter, eggs, and sourdough starter. Mix really well until fully combined.
- Add the wet ingredients to the dry ingredients and mix until JUST combined. Do not overmix.
- Next, depending on what pan you plan to use divide or dump the cornbread batter into the pan or muffin liners. Fill ¾ of the way for muffins.
- NOTE: If using a cast iron pan, prepare the skillet by heating on medium heat on the stove top once heated add 1-2 T butter. When the pan is warm and the butter bubbly add the batter into the hot skillet.
- Bake in the preheated oven until it springs back when gently touched and starts to turn golden brown. For best results be careful not to overbake the cornbread.
Baking Time by Pan Type:
- 18-20 minutes for 9” skillet
- 16-18 minutes for muffins
- 18-20 minutes for square 9-inch pan
- Remove from the oven to a wire rack to cool slightly before serving.
- Enjoy warm with chili or baked beans. This Honey Cornbread has a nice sweetness, so you don’t even need to deal with the mess of honey on top. Just add a little spread of butter and enjoy!
- Once fully cooled you can store leftover cornbread in an airtight container for 3-5 days.
- If you want, you can reheat leftovers in the microwave for around 10-15 seconds or cover them in a 350-degree oven.
The Best Sourdough Cornbread Recipe with Honey
Ingredients
- 1 cup (150g) cornmeal
- ½ cup (65g) all-purpose flour
- 1 T (12g) baking powder
- 1 tsp (5g) sea salt
- ¼ cup (50g) granulated sugar
- 1/3 cup (85g) whole milk, 2% should work also
- 1/3 cup (115g) honey
- 1/3 cup (78g) melted butter
- 2 eggs room temperature
- ½ cup (125g) sourdough starter
Instructions
Instructions for The Best Sourdough Cornbread with Honey:
- Preheat the oven to 400 degrees. Prepare either a muffin tin with liners, 9-10” cast iron skillet, or a 9” x 9” square baking pan.
- In a large mixing bowl, measure out the cornmeal, all-purpose flour, baking powder, sea salt, and granulated sugar. Mix until combined and set aside the flour mixture.
- In a small bowl, measure out the whole milk. honey, butter, eggs, and sourdough starter. Mix really well until fully combined.
- Add the wet ingredients to the dry ingredients and mix until JUST combined. Do not overmix.
- Next, depending on what pan you plan to use divide or dump the cornbread batter into the pan or muffin liners. Fill ¾ of the way for muffins.
- NOTE: If using a cast iron pan, prepare the skillet by heating on medium heat on the stove top once heated add 1-2 T butter. When the pan is warm and the butter bubbly add the batter into the hot skillet.
- Bake in the preheated oven until it springs back when gently touched and starts to turn golden brown. For best results be careful not to overbake the cornbread.
Baking Time by Pan Type:
- 18-20 minutes for 9” skillet
- 15-18 minutes for muffins
- 18-20 minutes for square 9-inch pan
- Remove from the oven to a wire rack to cool slightly before serving.
- Enjoy warm with chili or baked beans. This Honey Cornbread has a nice sweetness, so you don’t even need to deal with the mess of honey on top. Just add a little spread of butter and enjoy!
Notes
Thank you for stopping by TheFarmChicken! I hope you and your family will love this Sourdough Cornbread Recipe with Honey. A wintertime staple, having fresh hot cornbread with your favorite chili. I love a cozy night, chili on the stove top and the oven warming the house with the comforting smells of sourdough cornbread that is slightly sweet, moist, with crispy edges. Let me know below if you have any questions or what you think of the recipe.
Happy Baking,
Mariah Nienhuis
Gracious is the LORD, and righteous yea, our God is merciful.
Psalms 116:5
