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Sourdough Skillet Cornbread

Sourdough Skillet Cornbread

A delicious and sourdough skillet cornbread.
Prep Time 10 mins
Cook Time 45 mins
Total Time 2 hrs
Servings 12


  • 1 cup organic all-purpose flour or whole wheat flour I use a blend
  • 2 cups cornmeal I like medium grind, but whatever you prefer
  • 1 cup sourdough starter freshly discarded or fresh
  • 1 cup water OR water kefir
  • 3 pastured eggs whisked
  • 1/2 cup grass-fed butter softened
  • 1/2 cup organic maple syrup
  • 1 teaspoon salt
  • 1 tablespoon aluminum free baking powder
  • 1 teaspoon baking soda


  • In a large bowl, mix the flour, cornmeal, starter, and water (or water kefir). Let mixture sit for at least an hour and up to 12 hours.
  • Preheat oven to 350 degrees. Put a buttered cast iron skillet into the oven. If you don't have one, just butter a square Pyrex (or similar pan), but do not put it into the oven yet.
  • Add eggs, softened butter, and maple syrup and mix.
  • Add baking powder, baking soda, and salt and mix.
  • Immediately put into your cast iron pan ( I use a 10 inch) and put the pan in the oven.
  • Bake for 35-45 minutes or until a toothpick inserted comes out clean.
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