Cast Iron Sourdough Cornbread (Savory & Dairy Free Friendly)
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This cast iron sourdough cornbread is built the way West Virginia cornbread is supposed to be: savory, sturdy enough to hold up in a bowl of soup or beans, and still soft enough to eat warm with just a pat of butter. Every region has its signature dish, gumbo and po’boys in Louisiana, shrimp and grits in Georgia, and in West Virginia it is beans and cornbread, made the right way, not from a box. This recipe uses your sourdough discard for extra tang, bakes up golden in a 12 inch cast iron skillet, and comes together with ingredients you likely already have on hand.
Ginger’s Thoughts
I was born in Welch, West Virginia, and I am a West Virginian through and through. When my uncle had minor surgery a while back, I brought him a pot of 15 bean soup and this cornbread, nervous because everything I make is dairy free. He told my dad it was the best cornbread he’d had in years, and he has no idea there’s a little sugar in it, so let’s keep that between us. It bakes up in a 12 inch skillet and tastes like home to me every time.
Table of Contents
Ingredients
- 8 tablespoons (113g) unsalted butter, or plant based butter like Country Crock for dairy free
- 1 1/4 cups (150g) all-purpose flour
- 1 cup yellow cornmeal, 156g if using Quaker, 138g if using Indian Head
- 1/3 cup (66g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (227 to 241g) sourdough starter, unfed
- 1/3 cup milk, or homemade cashew milk for dairy free
- 2 large eggs (use 3 if making this dairy free or using a lower-fat milk like skim, the extra egg acts as a binder)
Equipment You Will Need
- Lodge Seasoned Cast Iron Skillet 12 Inch. Browns the butter and gives the crust its color and crunch.
- TEEVEA Danish Dough Whisk. Mixes the wet and dry ingredients together without overworking the batter.
- Large mixing bowl, for the dry ingredients.
- Medium mixing bowl, for the wet ingredients.
- Measuring cups and spoons.
How to Make Cast Iron Sourdough Cornbread
Step 1: Preheat the oven and melt the butter
Preheat your oven to 425 degrees F. Place the whole stick of butter directly into your 12 inch cast iron skillet and set the skillet in the oven while it preheats, 15 to 20 minutes.
Step 2: Pull the skillet as soon as the butter browns
Pull the skillet out as soon as the butter turns golden brown and just starts to foam. Do not let it go past that point or it will burn.
Step 3: Whisk the dry ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, and baking soda.
Step 4: Whisk the wet ingredients
In a separate bowl, whisk together the sourdough starter, milk, and eggs until smooth.
Step 5: Add the browned butter to the dry ingredients
Carefully pour most of the hot browned butter into the dry ingredients while stirring, leaving a thin coating behind in the skillet to grease it.
Step 6: Combine wet and dry ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Step 7: Pour into the skillet and bake
Pour the batter into the hot, buttered skillet and spread it evenly. Bake at 425 degrees F for 20 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips for Perfect Cast Iron Sourdough Cornbread
- Brown the butter, do not just melt it. Letting it go until golden and foamy adds a nutty depth you will not get from plain melted butter. Watch it closely in the last minute so it does not burn.
- Cornmeal weight varies by brand. One cup measures out to about 156g if you are using Quaker and closer to 138g if you are using Indian Head. Weigh your cornmeal if you want the most consistent results.
- Sourdough starter range. Anywhere from 227g to 241g of unfed starter works for this recipe, so do not stress over an exact gram count.
- Dairy free swap: Country Crock plant butter and a non-dairy milk like cashew milk work great in place of dairy butter and milk. Use 3 eggs instead of 2 any time you’re not using whole milk with real fat in it, including skim milk. The extra egg acts as the binder that milk fat would otherwise provide, and without it the cornbread turns out more crumbly.
My favorite way to eat this cornbread is crumbled right into a bowl of 15 bean soup with turkey leg, or split open with butter melting into the crumb. Around here, cornbread and beans is a full meal, not a side dish.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter works fine here. The cornbread may rise slightly more and taste a touch less tangy than it does with straight discard, but either way the recipe works.
Why is my cornbread crumbly instead of holding together?
This usually comes down to eggs. Whole milk’s fat helps bind the cornmeal, so if you’re baking dairy free, using a plant-based milk, or even using skim milk, add a third egg to make up for it. That extra egg is what keeps the cornbread from falling apart.
Do I have to use a cast iron skillet?
A cast iron skillet gives you the best golden crust and holds heat evenly, but a 9 inch round cake pan or an 8×8 baking dish will work in a pinch. Skip preheating the pan if you are not using cast iron.
Is this cornbread sweet or savory?
It leans savory with just a touch of sweetness from 1/3 cup of sugar, enough to round out the corn flavor without tasting like cake. If you want it sweeter, you can increase the sugar to 1/2 cup.
Can I make this dairy free?
Yes. Swap the butter for a plant-based butter like Country Crock and use a non-dairy milk such as cashew milk. Use 3 eggs instead of 2 any time you skip real dairy milk, including if you’re using skim milk. Whole milk’s fat normally helps bind the cornmeal, and the extra egg does that job when it isn’t there.
Do I need buttermilk for this recipe?
No. The sourdough starter brings the tang and moisture that buttermilk normally would, so there is nothing else to add.
Can I freeze this cornbread?
Yes, it freezes well. Wrap individual slices tightly and freeze for up to 2 months.
Can I double this recipe?
Yes. Double all of the ingredients and bake in a larger skillet or two 12 inch skillets. Watch the bake time closely since a thicker batter may need a few extra minutes.
How to Store
Room Temperature
Store leftover cornbread covered or in an airtight container at room temperature for up to 2 days.
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days. The texture stays best if you warm it before serving.
Freezer
Let the cornbread cool completely, then wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat in a 350 degree F oven for 8 to 10 minutes, or microwave briefly if you are not worried about the crust.
Cast Iron Sourdough Cornbread
Ingredients
Method
- Preheat oven to 425 degrees F. Place the whole stick of butter into your 12 inch cast iron skillet and set it in the oven while it preheats, 15 to 20 minutes. Pull it out once the butter is browned and just starting to foam.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the sourdough starter, milk, and eggs until smooth.
- Pour most of the browned butter into the dry ingredients while stirring, leaving a thin coating behind in the skillet to grease it. Stirring it into the dry ingredients first cools the butter down so it won't scramble the eggs once the wet ingredients go in.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into the hot, buttered skillet and spread evenly.
- Bake at 425 degrees F for 20 minutes, until golden brown and a toothpick comes out clean.
Notes
More Sourdough Recipes to Try
If you keep a jar of sourdough discard in your fridge and are not sure what to bake next, my sourdough discard biscuits are another cast iron recipe worth trying. And if your starter needs a little care before you bake, my post on how to feed sourdough starter walks through exactly how I keep Janet healthy between bakes. Around here, cornbread and beans go together every time, so keep a pot of something savory on the stove and cut yourself a slice.
