Sourdough cornbread


Sourdough cornbread

Yield: 9 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

A slightly tangy yet still classic side dish.


  • 1 c. cornmeal
  • 1/2 c. milk
  • 3 Tbsp. coconut oil
  • 1 Tbsp. ghee
  • 1/2 c. flour
  • 1/2 c. sourdough starter
  • 1/4 c. coconut sugar
  • 1 Tbsp. honey
  • 1 egg
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt


  1. Heat milk, coconut oil, and ghee until almost boiling. Pour over cornmeal, mix well, and allow to cool for ~10 minutes. If time allows, allow to soak for up to 8 hours.
  2. Once mixture has cooled, add in flour, sourdough starter, coconut sugar, and honey. Cover and set aside to ferment for 4-6 hours.
  3. Once fermented, mix in egg. Sprinkle in baking powder, baking soda, and salt, and stir until just combined.
  4. Pour into a greased 8”x8” baking dish. Bake at 400° F until sides are golden brown and center is firm.

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