Sourdough Skillet Cornbread
This sourdough skillet cornbread is comfort food at its finest—with a twist! It’s soft, slightly tangy from the sourdough starter, and baked in a hot cast iron skillet for that irresistible golden, crispy crust.
The sourdough adds depth of flavor that pairs perfectly with the natural sweetness of cornmeal.
Whether you're serving it alongside a bowl of chili, a hearty stew, or just slathering it with butter and honey, this cornbread is sure to steal the spotlight.
It’s a fun and tasty way to use your sourdough starter—and once you try it, you might never go back to regular cornbread again!
Instructions
6 stepsPreheat the oven to 375˚F.
Combine the finely-ground cornmeal, baking powder, baking soda, Kosher salt, Greek yogurt, melted butter, honey, and egg.
Add roughly ½ cup of water, stirring until the mixture is smooth and resembles the consistency of a thick pancake batter.
Pour the batter into a lightly-oiled, 9-inch cast iron skillet.
Bake the cornbread for roughly 45-50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Allow to cool slightly before cutting and serving.
