Golden, buttery, and baked in a hot cast iron skillet, this sourdough cornbread checks all of the boxes. The crispy edges, tender crumb, and subtle sourdough tang make it hard to stop at just one slice. It’s the perfect side for a bowl of chili, hearty soups, stews, or your favorite barbecue meal.
What makes this recipe a little different is the simple three hour ferment before baking. The sourdough starter is mixed with the buttermilk, cornmeal, and flour and left to rest before adding the remaining ingredients. This extra step softens the cornmeal, helps break down some of the gluten in the flour, and develops a deeper, richer flavor.
Once the batter is fully mixed, it’s poured into a preheated cast iron skillet, creating that irresistible crispy crust while keeping the inside soft and tender.
You can use either active sourdough starter or unfed discard with equally delicious results, making it a great way to use whatever you have on hand. If you don’t have honey, it’s easy to substitute an equal amount of maple syrup or cane sugar.
Cast Iron Skillet Sourdough Cornbread
Equipment
- 1 Kitchen Scale
Ingredients
- 152 g medium yellow cornmeal
- 45 g all purpose flour
- 150 g sourdough starter
- 227 g buttermilk or plain yogurt
- 30 g honey
- 2 tsp baking powder
- 1/2 tsp baking soda
- 5 g salt
- 2 large eggs
- 56 g melted butter (plus one tablespoon for the skillet) unsalted
Instructions
- Add the cornmeal and flour to a medium size mixing bowl. Whisk to combine and set aside.152 g medium yellow cornmeal, 45 g all purpose flour
- Add the sourdough starter and yogurt to a small mixing bowl and whisk to combine. Then add to the cornmeal/flour mixture. Stir well to combine with a rubber spatula until no dry ingredients remain. Cover and let sit at room temperature for 3 hours.150 g sourdough starter, 227 g buttermilk
- One hour before you are ready to bake the cornbread, put your cast iron skillet in the oven and preheat to 425℉.
- Uncover the bowl and add the honey, baking powder, baking soda, salt, eggs, and melted butter. Whisk to fully combine.30 g honey, 2 tsp baking powder, 1/2 tsp baking soda, 5 g salt, 2 large eggs, 56 g melted butter (plus one tablespoon for the skillet)
- Remove the hot cast iron skillet and add 1 tablespoon of melted butter to coat the bottom of the pan. Then pour the cornbread batter into the skillet. Smooth the top with a rubber spatula and place in the oven. Reduce the oven temp to 375 ℉ and bake for 25-30 minutes until golden brown.
Leave a Comment