Sourdough Cornbread

Sourdough Cornbread

Recipe by Cat Morrow
Course: Bread, Breakfast, Side dish, Snack


Skillet Bread
Cooking time



“There’s nothing quite like a skillet filled with cornbread. Pair a thick slice of this with a big bowl of pinto beans, or serve it with your favorite Sunday supper, this is a fantastic corn bread recipe to have on hand. You can play with the flour ratios to create a fluffier or sweeter corn bread, the boys especially love when I get really lazy/crazy with the honey drizzle. They love it sweet!
To soak the cornbread for it’s nourishing benefits, you would simply rest your batter without the baking soda, for about four to six hours. After it has soaked, add the soda and bake as usual.”
– Cat Morrow
Cooking time: 30-45 minutes


  • 1 cup starter, fed is preferred

  • 1 1/2 cups milk

  • 3 large eggs

  • 1/3 cup butter or lard, melted

  • 2 cups Maine Grains Organic Cornmeal

  • 1 cup Maine Grains Organic Spelt Flour or gluten free oat flour

  • 3 tbsp honey – up to 1/3 cup

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 2 tbsp additional lard or butter for the skillet

  • cheddar cheese, jalapeño, diced bell pepper, corn, shredded zucchini


  • Preheat oven to 375°F
  • In a large bowl, combine the wet ingredients until smooth.
  • Mix the dry ingredients into the wet and allow the batter to rest for about twenty minutes. Add a touch of milk or water if you think it needs more moisture.
  • Place your skillet on medium high heat to melt the lard or butter. Swoosh it around to coat the pan.
  • Pour the cornbread batter into the pan, top it if you’d like, and bake for about 30 to 45 minutes. It will vary if you are baking in a skillet (it goes faster). If you are making gluten free corn bread with oat flour, it’s a longer baking time.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead