This easy sourdough skillet cornbread recipe is about to become your new favorite side dish.

Whether you’re serving up a hearty chili, a comforting stew, or just looking for a delicious bread to accompany your weeknight dinner, this cornbread delivers. It’s incredibly simple to make, even for beginners, and uses your active sourdough starter to add a wonderful depth of flavor and a tender crumb.

Get ready to discover how to transform simple ingredients into a golden, perfectly baked cornbread right in your cast iron skillet. This recipe is designed for busy home cooks who want maximum flavor with minimal fuss, making it ideal for any meal, any day of the week.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This sourdough skillet cornbread is a true winner for so many reasons. First, it’s incredibly adaptable and forgiving, making it perfect for both seasoned bakers and those just starting their sourdough journey. It’s a fantastic way to utilize your sourdough starter, especially when you have a bit extra or need to discard some. The starter doesn’t just leaven the bread; it also imparts a subtle tang and a wonderfully complex flavor that elevates traditional cornbread. This recipe is designed for speed and simplicity, meaning you can have a warm, fragrant skillet of cornbread on your table in under an hour. It’s a family-friendly dish that pairs beautifully with a wide range of meals, from casual weeknight dinners to more elaborate weekend gatherings. Think of it as the perfect companion to soups, stews, barbecues, or even a simple breakfast with honey and butter. The cast iron skillet ensures a perfectly crispy crust and a moist interior every single time.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the baking process smooth and enjoyable. This recipe uses common pantry staples, so you likely have most of what you need already. The star of the show, of course, is your active sourdough starter, which adds that unique flavor and helps with the texture.

INGREDIENTS:

1 cup active sourdough starter (fed and bubbly)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs

For the cornmeal, yellow cornmeal works best for that classic golden color and slightly coarser texture, but white cornmeal can be used if that’s what you have on hand. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk (dairy or non-dairy) and letting it sit for 5 minutes until it slightly curdles. For the butter, unsalted is preferred so you can control the salt content, but salted butter can be used; just reduce the added salt in the recipe by half.

Time Needed From Start To Finish

This recipe is designed for efficiency, getting delicious cornbread into your hands without a long wait.

Preparation Time: 10-15 minutes Baking Time: 25-30 minutes Total Time: 35-45 minutes

The preparation involves quickly mixing the wet and dry ingredients, which takes very little time. The baking time is standard for cornbread in a cast iron skillet, ensuring it’s cooked through and beautifully golden.

How To Make It Step By Step With Visual Cues

Making this sourdough skillet cornbread is a straightforward process. Follow these steps for a perfect result every time.

Preheat and Prepare the Skillet: Place a 10-inch cast iron skillet in your oven and preheat the oven to 400°F (200°C). Allowing the skillet to heat up with the oven is crucial for achieving that wonderfully crispy bottom crust.
Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Mix Wet Ingredients: In a separate medium bowl, whisk together the active sourdough starter, buttermilk, melted butter, and eggs until well combined. The mixture should be smooth.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough cornbread.
Pour into Hot Skillet: Carefully remove the hot cast iron skillet from the oven using oven mitts. If desired, you can add a tablespoon of butter to the hot skillet and swirl to coat, or simply pour the batter directly into the hot, ungreased skillet. The heat will immediately start to cook the edges.
Bake Until Golden: Return the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean.
Cool Slightly and Serve: Once baked, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for about 5-10 minutes before slicing and serving. This allows it to set and makes for easier slicing.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough skillet cornbread is fantastic on its own, but it’s also a great canvas for creative additions and serving suggestions that fit any meal.

For a savory twist, consider adding 1/2 cup of shredded cheddar cheese, 1/4 cup of finely chopped jalapeños (seeds removed for less heat), or 1/4 cup of cooked and crumbled bacon to the batter before baking. These additions make it a heartier side dish. For a touch of sweetness, you can stir in 1/4 cup of fresh or frozen (not thawed) corn kernels, or even a tablespoon of honey directly into the batter.

When it comes to serving, this cornbread is incredibly versatile. It’s the perfect accompaniment to a steaming bowl of chili, a hearty beef stew, or any slow-cooked barbecue. For a simple family dinner, serve it alongside roasted chicken and green beans. It also makes a wonderful addition to a brunch spread, especially when served with a dollop of butter and a drizzle of honey or maple syrup. Don’t forget that leftover cornbread can be crumbled into soups or used as a base for cornbread dressing.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few common pitfalls. Knowing what to look out for will help you achieve perfect sourdough skillet cornbread every time.

One frequent mistake is overmixing the batter. When you combine the wet and dry ingredients, stir just until they are moistened. Overmixing develops the gluten in the flour, which can lead to a tough, dense cornbread instead of a tender, crumbly one. A few lumps are perfectly acceptable.

Another common issue is not preheating the cast iron skillet properly. The hot skillet is key to getting that coveted crispy, golden-brown crust on the bottom of your cornbread. If you pour the batter into a cold skillet, the bottom will be pale and potentially stick. Always put the skillet in the oven as it preheats.

Using an inactive sourdough starter can also lead to a less airy texture. Ensure your starter is active, fed, and bubbly before you begin. An active starter will have visible bubbles and pass the float test (a small spoonful will float in water).

Finally, baking for too long or not long enough can affect the texture. Keep an eye on the cornbread during the last 5-10 minutes of baking. It should be golden brown on top, and a toothpick inserted into the center should come out clean, indicating it’s fully cooked but not dried out.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage ensures your delicious sourdough skillet cornbread stays fresh and tasty for as long as possible.

Once completely cooled, store leftover cornbread in an airtight container at room temperature for up to 2-3 days. If you live in a very humid climate or want to extend its shelf life, you can store it in the refrigerator for up to 5 days. However, refrigeration can sometimes dry out cornbread slightly, so room temperature is often preferred for immediate consumption.

For longer storage, cornbread freezes beautifully. Wrap individual slices or the entire cooled cornbread tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat from frozen, you can thaw it overnight in the refrigerator and then warm it in the oven, or reheat directly from frozen in a low oven (around 300°F/150°C) until warmed through.

If you want to make it ahead, you can prepare the dry ingredients and wet ingredients separately (excluding the melted butter and eggs from the wet mixture) a day in advance. Store them covered in the refrigerator. When ready to bake, bring the wet ingredients to room temperature,

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.