Go Back
cut cornbread in skillet
Print Pin
5 from 3 votes

The Best Sourdough Cornbread Recipe with Honey

This sourdough cornbread is perfect for a cozy meal at home or a potluck with friends. It has a nice sweetness from the honey and is so moist! Enjoy!
Author Mariah Nienhuis

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.
    mixed up cornbread batter in bowl
  • 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.
    sourdough cornbread batter in 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

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.
https://thefarmchicken.com/the-best-sourdough-cornbread-recipe-with-honey/