Sourdough Cornbread

“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


1 cup starter , fed is preferred
1 1/2 cups milk
3-4 large eggs
1/3 cup butter or lard, melted
2 cups Maine Grains Organic Cornmeal
1 cup Maine Grains Organic Spelt flour or GF oat flour
3 tbsp honey - up to 1/3 cup
1 tsp salt
1/2 tsp baking soda
an additional 2 tbsp lard or butter for the skillet
Cheddar cheese, Jalapeño, diced bell pepper, corn, shredded zucchini


  1. Preheat oven to 375°  
  2. In a medium large bowl, combine your wet ingredients until smooth.

  3. Mix into the wet your dry ingredients and allow the batter to rest about twenty minutes.- Add a touch of milk or water if you think it needs it.

  4. Place your skillet on medium high heat to melt your lard or butter. Swoosh it around to coat the pan.

  5. Pour your 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.