Honey Sourdough Cornbread (better than store-bought mix!)

This honey sourdough cornbread is the perfect blend of savory, sweet, and comforting! It’s my version of my favorite TN BBQ restaurant’s cornbread, but mine has sourdough discard! The top is salted and buttered right after baking to make it even more special. I hope you love it as much as we do! This recipe includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Honey Sourdough Cornbread Recipe Inspiration

There’s an amazing BBQ restaurant here in Nashville, Tennessee, called Edley’s BBQ. They have the most delicious cornbread. My husband and I frequently visit for date night, and we always get a little cornbread.

That’s where I got my recipe inspiration! Edley’s cornbread tastes like it has a little jalapeno juice in it, and the top is covered with melted butter and sprinkled with salt.

For my version, I’ve swapped the sugar for honey, left out the jalapeno, and added sourdough discard. I hope this Southern recipe finds a special place in your heart and home like it has in ours!

Why You’ll Love My Sourdough Discard Cornbread

• Quick to Make: This recipe only takes a couple of minutes to whisk up!
• Easy Steps: The steps are simple to follow, perfect for beginner sourdough bakers!
• Only Need a Cake Pan: You don’t need any fancy pans or cast iron skillets for this recipe. Just a 9-inch cake pan.
• Wholesome Ingredients: Every ingredient is simple and wholesome.
• No Sugar, Just Honey: Instead of sugar, I use raw honey to give this cornbread a little sweetness with the perfect flavor.
• Better than Store-Bought Mix: This recipe will replace store-bought cornbread mixes!

Why Make Cornbread with Sourdough

When you make cornbread with sourdough, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

Best Cornmeal for Cornbread

You can really use any cornmeal for this recipe; it comes down to your preference. I recommend using finely ground yellow or white cornmeal that’s organic.

If you can’t find the fine cornmeal, you can simply blend medium or coarse cornmeal in a blender to get the same texture. That’s what I do; I can’t find organic finely ground cornmeal in our grocery stores.

Molly’s Tips for Success

• Use milk, not water, when making this recipe. It adds some richness and makes the cornbread taste so good!
• Stir the batter only until combined. You don’t want to over mix or else it can turn out dense.
• Use a 9-inch cake pan for easy baking.
• Grease your pan with a little butter and flour. Then, turn the pan upside down and tap to remove excess flour.

Ingredients You’ll Need (with notes)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• egg: use a large egg for this recipe
• raw honey: I like to use a raw, unfiltered honey
• sea salt: you can also use regular salt if preferred
• baking powder: I like to use an aluminum-free version
• baking soda: this helps cornbread come out light and fluffy
• salted butter: melted butter works best
• milk: whole milk is the best option but you can use any
• sourdough discard: you can also use fed starter but you don’t have to
• cornmeal: use white or yellow, organic is best, and it can be fine or medium ground
• all-purpose flour: this is a great base for the cornbread
• toppings: melted butter and pinch of sea salt 

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• 9-inch cake pan (stainless steel is best)
• mixing bowl
• whisk

How to Make Honey Sourdough Cornbread

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Before you get started, if you’re using a medium or coarse ground cornmeal, place it in a food processor or blender and blend until fine. If you’re using finely ground, skip this step.

In a mixing bowl whisk together egg, honey, salt, baking powder, baking soda, melted butter, milk, and sourdough discard just until combined.

Add in cornmeal and flour. Mix just until combined. The batter should be pourable.

Optional – At this point you can either continue the recipe or place the batter, covered, in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.

To continue the recipe now or later, preheat the oven to 400 degrees Fahrenheit.

Grease and flour a round cake pan.

Pour batter into prepared pan and bake for 28-32 minutes or until fully baked. It will be golden brown on top. 

Take out of oven brush the top with melted butter and a sprinkle of sea salt. Enjoy! 

Video Tutorial

Best Ways to Serve Sourdough Cornbread

You can serve cornbread as a side dish with many different meals. Here are a few of our favorites:

• Easy Creamy Cajun Chicken Soup
• Crockpot Chicken Enchilada Soup
• Easy Crockpot Stuffed Pepper Soup
• Mexican Chicken and Rice Soup
• Grilled Chicken Bites with Creamy Garlic Sauce
• Oven-Baked Buttermilk Fried Chicken Tenders
• Baked Mexican Chicken Skewers

You can also serve cornbread with a picnic lunch, take it to a potluck, or serve a few slices when guests arrive!

How to Store Cornbread

I recommend storing cornbread in a glass, airtight container no matter what.

Room Temperature: Store cornbread in an airtight container for 3-4 days at room temperature.

Fridge: You can store cornbread for up to 1 week in the fridge in an airtight container.

How to Freeze Cornbread (+ thawing instructions)

If you want to freeze sourdough cornbread, simply place it in a freezer-safe container, preferably glass, and store it for 3-6 months in the freezer.

Substitutions and Additions

• Swap the Egg: Instead of an egg, you can use sour cream, applesauce, or flaxseed.
• Add a little Spice: To get a little extra flavor and a slight spice, add some pickled jalapeno juice.
• Use Buttermilk: If you want more of a tangy flavor, swap the milk for buttermilk.
• Add Extra Flavor: If you prefer, you can add a little vanilla extract. It will give it a more cake-like taste.

Frequently Asked Questions

More Sourdough Side Dish Recipes to Try

If you’re looking for more sides using sourdough, try a few of these:

• Sourdough Buttermilk Biscuits (Southern-Style)
• Easy Sourdough Pita Bread
• Sourdough Pesto Garlic Bread
• Sourdough Garlic Knots (Better Than Frozen Store Brands)
• Sourdough Parker House Rolls
• Sourdough Texas Toast
• Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome