Sourdough Corn Bread Recipe- Bringing Back Corn Breads

From the early 2000’s Americana potlucks, to the colonials of early American history corn bread has been an absolute staple in our diets. Corn was a very basic and useful grain in colonial and historical baking but has lost its central to the modern people. This is a food that was known and eaten frequently by all people at one point in time. In America this loss of desire to keep this staple included in modern diets may be due to the quality and modifications to all corn grown by big producers, but corn bread is a big chunk of our history and deserves to be brought back just as much as it’s historical friend the sourdough starter. So, without further ado, this is Brining back Corn Breads, a little history, with a sourdough cornbread recipe as well.

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Corn Bread Recipes, History, and Tips

Corn bread is more than just a holiday dish and it goes beyond the corn bread we are all used to. Corn bread is a flexible type of bread and encompasses so many options. Corn meal, water and salt on a griddle makes one thing, while baked over an open fire or ashes can make ash cakes. Adding things to the batter like milk, eggs, or a sweetener can make muffins, waffles, cakes, bread, or your regular corn bread. Just like sourdough what you end up with is determined by the proportions of liquid and dry ingredients and how you cook it!

Where to find Quality Cornmeal?

Corn meal can not only come in different types and qualities, but can also be milled at home. So deciding on type, milled vs. stone-ground, and variety is all important. You can find healthy options online with better quality. Stone-ground meal makes a bread that is grainier but can be better for you.

How can I find good, quality meal?

• Here you can find quality stone-ground meal
• Corn and mill to mill yourself

How can I find heirloom seeds since ours are all GMO modified?

Believe it or not, there is still ways to get open pollinated and heirloom seeds, here are a few places below,

• Baker Creek Seeds
• Seed Savers
• True Leaf Market
• Native Seeds/ SEARCH
• Victory Seed

Different Types of Corn Breads

Cornbread can be made in many different forms beyond the classic skillet-baked version. Here are several traditional and creative ways to prepare it:

Fried & Griddled Versions

• Corn Pones – Similar to classic cornbread but made without eggs or milk, resulting in a denser texture. They are often shaped into small patties and fried in a skillet.

• Hoe Cakes – Thin, griddled cornbread cakes, often compared to pancakes, originally cooked on the flat side of a hoe over an open fire.

• Ash Cakes – Simple cornmeal cakes baked directly in hot ashes, a survival food once common among pioneers and Native Americans.

• Johnnycakes – Thick cornmeal pancakes, often associated with New England and Native American traditions, made with water or milk and cooked on a griddle.

Baked Variations

• Corn Muffins – A sweeter, lighter take on cornbread, baked in muffin tins for individual servings.

• Spoonbread – A soft, pudding-like cornbread that is almost custard-like in texture.

• Cornmeal Biscuits – A fusion of cornbread and biscuits, combining cornmeal with traditional biscuit ingredients for a tender, crumbly texture.

• Cornbread Casserole – A moist, spoonable dish made by mixing cornbread batter with ingredients like creamed corn, cheese, or sour cream.

Alternative Cornmeal Breads

• Cornmeal Waffles – Cornbread batter cooked in a waffle iron for crispy edges and a fluffy inside, great for pairing with savory toppings.

• Cornmeal Pancakes – Similar to hoe cakes but with a fluffier, pancake-like consistency, often served with syrup or honey.

• Corn Tortillas – While not technically cornbread, they are a staple made from nixtamalized corn (masa harina) and pressed into thin rounds before cooking on a griddle.

Regional & Specialty Cornbreads

• Mexican Cornbread – A spicier variation that includes jalapeños, cheese, corn kernels, and sometimes chorizo.

• Appalachian Cornbread – Typically made with only cornmeal, water, and salt, staying true to the simplest form of cornbread.

• Acadian Cornbread (Galette de Mais) – A French-Canadian cornmeal cake, similar to hoe cakes, often eaten with molasses or maple syrup.

Each method brings out different textures and flavors, making cornbread one of the most adaptable bread types. 

Sourdough Cornbread

Sourdough cornbread brings together the rustic tang of sourdough with the rich, buttery texture of traditional cornbread. It’s not just a recipe—it’s a method, a balance of fermentation and hearty simplicity. The sourdough discard adds depth, making the cornbread slightly more tender and complex in flavor. Whether baked in a cast-iron skillet for crisp edges or enjoyed with honey and butter, it’s a wholesome twist on a classic, perfect for pairing with chili, beans, or a warm cup of coffee. The tang of sourdough adds exponentially to the already brilliant flavors of traditional cornbread.

What do you do with Leftover Corn Bread?

Corn bread has many uses when you have leftovers. Outside of eating it like usual you can also make toast browned on the stove top served with butter and jam for breakfast or tea. Corn bread makes a good substitute to regular turkey stuffing or for other large birds. Freezing, thawing, crumbling and mixing with the remaining stuffing ingredients makes a delicious stuffing.

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Again, there are a million uses to our ancestors staple corn breads. With this, let’s get into a classic recipe— with a twist.

Making Sourdough Starter

For this recipe you will need sourdough starter discard, which is the unfed version of your sourdough starter. There isn’t much difference between the unfed and fed starter in recipes that do not require a rise, so fed starter works good as well.

If you do not have access to a sourdough starter and want to make one for yourself then you can click here to learn more about making a sourdough starter from scratch, or click here and order a sourdough starter from our farm, our starter is over 100 years old!

Corn Bread Equipment

For making sourdough cornbread, you’ll need the following equipment:

find all equipment listed below here

Essential Equipment:

• Mixing Bowls or Kitchenaid– One for dry ingredients and one for wet ingredients.
• Whisk – To mix dry ingredients and beat eggs into the wet mixture.
• Measuring Cups & Spoons – For precise ingredient measurements.
• Spatula or Wooden Spoon – To combine wet and dry ingredients without overmixing.

Baking Equipment:

• Cast-Iron Corn Bread Skillet (Recommended)- preheated in the oven for crispy edges and even baking.
• Cast-Iron Skillet- if you do not own a corn bread pan using a cast iron skillet is second best
• Baking Dish- alternatively you can use an 8×8 or 9×9 baking dish
• Oven Mitts- especially important for cast iron skillets as they are extremely hot
• Cooling Rack – Helps the cornbread cool evenly after baking.

Optional Equipment:

• Pastry Brush – To grease the skillet or baking dish with butter.
• Grater – If adding shredded cheese.
• Small Saucepan – To melt butter if not using a microwave.

What to Serve Corn Breads with?

Cornbread pairs well with a variety of dishes, from savory stews to sweet spreads. Here are some classic and creative pairings:

Savory Pairings

• Chili – A classic combination; the sweetness of cornbread balances the spice of a hearty chili.
• Beans & Ham – Southern-style pinto beans, black-eyed peas, or red beans with ham complement cornbread beautifully.
• Barbecue – Pulled pork, ribs, brisket, or grilled chicken with a side of cornbread is a staple in Southern BBQ.
• Greens – Collard greens, turnip greens, or mustard greens, often cooked with bacon or ham hocks.
• Fried Chicken – A crispy, juicy companion to warm, buttery cornbread.
• Soups & Stews – Chicken and vegetable soup, beef stew, or gumbo pair well with cornbread for a hearty meal.
• Eggs & Breakfast Foods – Cornbread can replace toast alongside scrambled eggs, bacon, or sausage.
• Meatloaf – A homestyle comfort food combination.
• Southern-style Fish Fry – Fried catfish or tilapia with hushpuppies and cornbread.

Sweet Pairings

• Butter & Honey – A simple but classic way to enjoy cornbread.
• Jam or Preserves – Blackberry, strawberry, or peach jam adds a sweet contrast.
• Molasses or Sorghum Syrup – Traditional Southern topping for a rich, deep sweetness.
• Maple Syrup – Perfect with cornbread pancakes or waffles.

Creative & Unique Uses

• Cornbread Dressing (Stuffing) – A Thanksgiving classic made with crumbled cornbread, broth, and seasonings.
• Cornbread & Milk – A nostalgic Southern treat where cornbread is crumbled into a glass of milk or buttermilk.
• Cornbread Croutons – Toasted cornbread cubes make a great topping for soups and salads.
• Cornbread Breakfast Bowl – Layer crumbled cornbread with yogurt, fruit, and honey for a unique morning dish.

Now, onto a classic corn bread recipe with a sourdough twist