Cornbread made with sourdough starter? Yep! And, it’s gluten-free, of course. This Sourdough Cornbread is delicious. Be sure to read ALL the notes included at the end of the recipe before starting this and familiarize yourself with the sourdough process. See the description in the Sourdough Starter recipe below for more information about sourdough starter terminology.
- ¾ cup (90 g) gluten-free all-purpose flour
- 1 teaspoon (3 g) xanthan gum (see notes)
- ¾ cup (100 g) gluten-free cornmeal (see notes)
- ¼ cup (50 g) granulated sugar
- 2 teaspoons (8 g) aluminum-free baking powder
- ½ teaspoon (3 g) kosher or fine sea salt
- ¾ cup (180 mL) whole milk, room temperature (see notes)
- ¼ cup (60 mL) avocado oil (or neutral oil of choice)
- 1 large egg , room temperature
- 1 cup (265 g) sourdough discard
- Preheat the oven to 400°F and spray an 8x8-inch square baking pan with gluten-free nonstick spray or grease with butter.
- In a medium bowl, whisk together the flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, oil, and egg, then whisk in the sourdough discard.
- Add the dry ingredients to the wet ingredients and mix until completely incorporated.
- Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan. Bake for 20-24 minutes or until done.
- Serve warm or at room temperature with honey butter or spread with butter and a drizzle of honey.
- Omit the xanthan gum if your flour blend already contains it.
- For best results, use a finely ground cornmeal. If yours is coarse, run it through a food processor to make it a bit finer.
- For dairy free, use Silk Heavy Whipping Cream Alternative for the best whole milk substitute. You can also use unsweetened coconut milk beverage.
- Store leftovers at room temperature in an air-tight container up to 2 days. Leftovers can also be frozen for up to a month in a freezer-safe bag.
- 25 grams gluten-free all-purpose flour
- 25 grams bottled or filtered water
- Day 1: Add 25 grams gluten free flour and 25 grams water to a glass jar. Mix well and scrape down the sides the best you can.
- Day 2: No discard. Add 25 grams flour and 25 grams water.
- Days 3-6: Stir the starter and discard all but 25 grams of the starter. Add 25 grams flour and 25 grams water. Mix well and scrape down the sides the best you can.
- Days 7-10: Stir the starter and discard all but 25 grams of the starter. Add 50 grams flour and 50 grams water. Mix well and scrape down the sides the best you can.
- Days 11-14: Stir the starter and discard all but 25 grams. Add 75 grams flour and 75 grams water. Mix well and scrape down the sides the best you can.
- After day 14, you can continue to maintain this feeding schedule if you plan on baking with it soon.
- If you don’t plan on baking soon, store the starter in the refrigerator and maintain by discarding/feeding weekly.
- Do not keep an air-tight seal on your starter.
- Do not bake with the discard until the starter is at least 7 days old.
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