Sourdough Cornbread
Updated Mar 12, 2024, Published Aug 26, 2021
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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.
Sourdough Cornbread
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 185kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 203mgPotassium: 70mgFiber: 2gSugar: 6gVitamin A: 53IUCalcium: 89mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sourdough Starter
Making sourdough starter and using it in recipes is a whole other level of baking – it’s challenging at first, but once you get the hang of it, you’ll get such great satisfaction from it. That said, here are some important terms to understand before starting:A mature starter is over 14 days old and has been doubling in size and you're able to predict how long it takes a starter to reach its “peak.” Some sourdough recipes call for a starter to be used while at its peak (when it domes, is very active, and is full of air bubbles), which is about 6-8 hours after feeding. This is often also referred to as an active starter. An unfed starter is a starter that's ready to be fed again for its daily feeding/discard routine. It's past its peak and is no longer active. The bubbles are starting to deflate and the top of the starter is no longer domed.A sourdough discard is the part that has been removed before you feed the remaining starter. The discard no longer gets fed and is either thrown out or saved for recipes that call for sourdough discard.
Ingredients
- 25 grams gluten-free all-purpose flour
- 25 grams bottled or filtered water
Instructions
- 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.
Notes
- 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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This Gluten Free Sourdough Cornbread recipe can also be found on What The Fork Food Blog.
