Overnight Sourdough Cornbread
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Have you searched and searched for the perfect sourdough cornbread recipe but haven’t found it yet? You’ve landed on the right spot, my friend because I’m here to give you your new favorite sourdough cornbread recipe.
Right off the bat I want to warn you that this ferments overnight! OVERNIGHT! We don’t like surprises here at Blooming Through Motherhood, so fair warning you will need to start this the night before.
You will need an active starter to make this recipe as well, if you don’t have one you can check out my sourdough starter 101 guide to get you started.
I love this cornbread with a big pot of creamy chicken and rice or a simple pot of chili. You could even make this cornbread and serve it as a dessert. It has a perfect touch of sweetness that I think a pat of butter and a swipe of jelly would make it an amazing breakfast even!
This cornbread has a sweet, crumbly crust that almost hides the sourdough tang so well. You can tell the sourdough is there but the flavors all come together in the most beautiful way to make an amazing skillet cornbread.
So lets get going!
Ingredients and Directions:
The night before you plan to bake up your cornbread, add 1 cup of sourdough starter, 1 cup of buttermilk, 1 cup of cornmeal, and 1 cup of unbleached AP flour to a bowl and cover for 8-10 hours at room temp.
If you are planning to make this for dinner, you can place your bowl into the fridge until you are ready to make it.
About one hour before you would like to bake your cornbread remove mixture from fridge and start to preheat your oven to 350F.
Add 1/4 cup of local raw honey, 2 eggs at room temp, 1/2 cup of melted butter, 3 tsp of baking powder, 1 tsp of baking soda, 1 tsp of salt, dash of cinnamon (about 1 tsp), and 1 tsp of vanilla extract to your fermented sourdough cornmeal mixture.
Stir well- will take a few minutes to combine so make sure everything is well incorporated.
Grease your cast iron skillet (I use a 12inch skillet) with oil or butter, and pour in your batter. It will take about 35 minutes in the cast iron skillet to bake up or about 20 minutes if you opt to make these into cornbread muffins.
The top should be a light golden brown color and the middle completely baked through. Let sit for about 5 minutes before you cut into this and serve.
I like to eat this with a big pat of butter but my children love it in a huge glass of milk! A drizzle of honey or a big swipe of jam would be delicious as well.
If you have any leftovers they will be good for 3-4 days as long as they are put into an airtight container.
So there you have it-overnight sourdough cornbread. The cornbread recipe you didn't know you needed until now.
If you make this I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Overnight Sourdough Cornbread.
Happy baking and eating!
Overnight Sourdough Cornbread
Ingredients
- 1 cup sourdough starter
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup unbleached flour
- 1/4 cup local raw honey
- 2 eggs (room temp)
- 1/2 cup melted butter
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- dash of cinnamon (about 1 tsp)
Instructions
- The night before you plan to bake up your cornbread, add 1 cup of sourdough starter, 1 cup of buttermilk, 1 cup of cornmeal, and 1 cup of unbleached AP flour to a bowl and cover for 8-10 hours at room temp.
- After that time is up and if you are planning to make this for dinner, you can place your bowl into the fridge until you are ready to make it.
- About one hour before you would like to bake your cornbread remove mixture from fridge and start to preheat your oven to 350F.
- Add 1/4 cup of local raw honey, 2 eggs at room temp, 1/2 cup of melted butter, 3 tsp of baking powder, 1 tsp of baking soda, 1 tsp of salt, dash of cinnamon (about 1 tsp), and 1 tsp of vanilla extract to your fermented sourdough cornmeal mixture.
- Stir well- will take a few minutes to combine so make sure everything is well incorporated.
- Grease your cast iron skillet (I use a 12inch skillet) with oil or butter, and pour in your batter. It will take about 35 minutes in the cast iron skillet to bake up or about 20 minutes if you opt to make these into cornbread muffins.
- The top should be a light golden brown color and the middle completely baked through. Let sit for about 5 minutes before you cut into this and serve.
- I like to eat this with a big pat of butter but my children love it in a huge glass of milk! A drizzle of honey or a big swipe of jam would be delicious as well.
- If you have any leftovers they will be good for 3-4 days as long as they are put into an airtight container.
Notes
I always use organic and local ingredients where possible. If you have access to organic ingredients I would opt to use those where you can. If you absolutely cannot use organic, no worries just bake with what you can.
Remember this is an overnight recipe. This must bulk ferment for at least 8 hours prior to you baking it.
I use a 12 inch cast iron skillet but you could also use a muffin tin. Just adjust your baking time to 15-20 minutes if you are using a muffin tin.