Sour dough cornbread

This classic buttermilk cornbread is made using sourdough discard and packed with corn flavor. Just a little bit of sweetness for balancing the flavors, but not so much that your Southern Grandma would disown you.

This Sourdough Cornbread is tender, moist, slightly sweet, and pleasantly tangy from sourdough starter (either active or discard). It is a quick and easy recipe that can be fermented overnight or baked straight away. Serve this cornbread with your eggs in the morning or alongside soups, stews, or classic chili for dinner!

Subtly sweet and tangy with just the right amount of savory saltiness to be a perfect addition to your game day chili or Thanksgiving dinner.

Super moist sourdough cornbread, fermented overnight to achieve that sourdough tang we all love. It is the perfect combination of savory and sweet, with a hint of tanginess.

Indulge in the perfect blend of tangy sourdough flavor and rustic cornmeal goodness with this irresistible sourdough skillet cornbread. Baked to golden perfection in a cast iron skillet, it's a comforting side that pairs wonderfully with chili, barbecue, or enjoyed simply with a smear of butter.

You can whip up this sweet and moist homemade sourdough cornbread recipe with just a few pantry staples. It makes a perfect side dish for a summer BBQ, Quick Breakfast, and the dinner variations are limitless!

Tender, light and super fluffy, this sweet sourdough cornbread is perfectly moist and delicious. Use up some sourdough discard and make this a new family favorite recipe. We love eating it as a side with soup or with a drizzle of honey butter.

Sweet cornbread with the signature tangy flavor of sourdough. Baked in a cast iron skillet until golden brown, this Sourdough Cornbread recipe has crispy edges and a super soft center. Top with a pat of butter and a drizzle of honey for the perfect side dish to all of your favorite chilis, hardy soups, and stews.

Move aside, flavorless cornbread! Sourdough discard adds a slight tang that balances the slight sweetness typical of northern cornbread. Browned butter, which is made in the cast iron skillet as the oven preheats, brings nuttiness, gorgeous speckles, and crisp, flavorful edges. If your cornbread is still pale on the surface when the baking time is up, broil it briefly for extra toastiness.

Sourdough starter discard gives this cornbread the most delicious sourdough tang! It's sweet (but not too sweet!), tender and moist, with that classic cornbread crumble. It's the perfect easy bread to go with all of your soups, chilis, and roasts this season!