Over Easy Homestead

• Pinterest
• Twitter
• Instagram
• Amazon
• Facebook

Golden, buttery, and light southern-style cornbread. Made with sourdough discard and a great addition to any meal.

JUMP TO RECIPE

Cornbread is a quick and simple bread staple, perfect as a side for any soup or dinner. This buttery and light southern-style recipe is made with sourdough discard, offering a great way to use up excess discard taking up space in your fridge.

This isn’t your sweet cornbread. I realized soon after we got married that my husband prefers savory cornbread over sweet. Although it usually goes well with soups or stews, we often have it with our main meals.

This recipe makes that rustic crumbly texture we all know and love, while still staying moist and flavorful. If you enjoy this discard recipe, check out my other sourdough discard recipes.

• – Sourdough Discard Sandwich Bread
• – Chocolate Chip Cookies with Sourdough Discard
• –Sourdough discard Waffles

Tools

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a minimal amount from qualifying purchases at no cost to you.

• – mixing bowl
• – measuring spoons
• – 9 ” cast iron skillet

Step-by-Step Instructions

1. Place 1 tablespoon of shortening or oil into a cast iron skillet and place in the oven.

2. Preheat oven to 425 degrees.

3. Whisk together the egg in a mixing bowl.

4. Stir in cornmeal, milk, oil, and sourdough discard. It should be a lumpy consistency.

5. Remove the skillet from the oven and tilt it to completely cover the skillet with oil.

6. Gently pour batter into the skillet. Bake for 20-25 minutes. Cornbread is finished when a toothpick comes out clean and the bread feels firm and set.

7. Allow to cool before slicing and enjoying.

Tips & Storage

• – Store in an air-tight container for 2-3 days.
• – Use leftover cornbread to make cornbread croutons. Simply cut and roast in the oven. Add some seasonings to take the flavor up a notch.
• -Allow the batter to sit for 5-10 minutes for a lighter, more fluffy texture.
• – Remove the cornbread a couple minutes before baking is complete and brush with room temperature butter. Return to bake the final 3-5 minutes. Gives the cornbread a great golden color, and a crisp buttery top.

I hope you enjoy making this southern-style sourdough cornbread. The light and buttery texture keeps us coming back to this recipe. Leave me a comment if you give it a try or have any questions. You can also follow along with our other baking and homemaking projects on all the socials listed below.

• Pinterest
• Twitter
• Instagram
• Amazon
• Facebook

Check out these other sourdough recipes you might enjoy!

• – Overnight Sourdough Sandwich Bread
• – Sourdough Tortillas
• – Sourdough Pretzels

Recipes

Golden, buttery, and light southern-style cornbread. Made with sourdough discard and a great addition to any meal.

Cook Time: 20-25 mins. Prep Time: 10 mins. 

Makes: 8 slices  Author: Elizabeth Loveday

Ingredients

• 1 teaspoon shortening/vegetable oil
• 1 egg
• 1/2 cup sourdough discard
• 2 cups cornmeal
• 1 1/4 cups milk
• 1/4 oil

Step-by-Step Instructions

1. Place 1 tablespoon of shortening or oil into a cast iron skillet and place in the oven.
2. Preheat oven to 425 degrees.
3. Whisk together the egg in a mixing bowl.
4. Stir in cornmeal, milk, oil, and sourdough discard. It should be a lumpy consistency.
5. Remove the skillet from the oven and tilt it to completely cover the skillet.
6. Gently pour batter into the skillet. Bake for 20-25 minutes. Cornbread is finished when a toothpick comes out clean and the bread feels firm and set.
7. Allow to cool before slicing.