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Sourdough Skillet Cornbread

Sourdough Skillet Cornbread

We love making this cornbread in a cast-iron skillet and with sourdough. It's perfect for summer BBQs or as a side for a big pot of chili.
Course Side Dish
Cuisine American
Keyword cast iron skillet, cornbread
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 4 hours
Total Time 4 hours 50 minutes
Servings 6 servings
Calories 350kcal
Author Our Gabled Home


  • cast iron skillet


  • 1 ½ cups cornmeal
  • ½ cup flour
  • 1 cup sourdough starter
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • ¼ cup maple syrup
  • 2 whole eggs
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda


  • Add the cornmeal and flour to a non-reactive. You can use a wood, glass, pottery, or enamel bowl but try to avoid metal bowls.
  • To that, add the sourdough starter and buttermilk. With a whisk, mix all these ingredients until well combined, cover the bowl, and let the dough sit for at least 4 hours.
  • Preheat the oven to 350˚F.
  • Once everything is properly fermented, add the remaining ingredients. I like to add the baking powder and baking soda last, giving the batter only a quick stir.
  • I like to give this cornbread a "jump-start" by heating up a cast-iron skillet on the stove. Then I add 1-2 TBSP of oil and pour the batter into the hot skillet. When the edges are beginning to bake, transfer the skillet to the oven.
  • Bake for 35 minutes or until an inserted toothpick comes out clean.