Sourdough Cornbread

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4
  • About This Recipe

    “This is one of the Zaar recipes that I adopted.I prepared this recipe exactly as it was originally submitted and it made a nice change from the cornbread recipe that I usually make.This is an excellent recipe for using up sourdough starter if you don’t have time to prepare the traditional sourdough bread.I hope you’ll enjoy this as much as my family did!”


  • 1/2 cupsourdough starter
  • 2tablespoonsmargarine, Melted
  • 1/2 cupcornmeal
  • 1teaspoonsalt
  • 1tablespoonsugar
  • 1/2 cup sour cream or 1/2 cupyogurt
  • 2largeeggs, Stirred
  • 1cupunbleached flour
  • 1/2 teaspooncream of tartar
  • 1/2 teaspoonbaking powder
  • Directions

  • Mix ingredients in the above order, stirring only enough to blend the mixture.
  • Pour into a buttered pan.
  • Bake in a 375 to 400 degree oven for about 15 minutes.
  • Reviews

  • “Very good!I don’t care for sweet cornbread, so this was just right for me.Moist and dense, not cake-like.Loved it.Baked in a 4″x8″ loaf pan.”

  • “The texture of this is really different: moist and dense and the sourdough taste is front-and-center. If I try it again, I’ll make it a little sweeter (the hubby likes sweet cornbread) and increase the ratio of cornbread to white flour. It was very quick and easy to make, and while it was a bit surprising at first, it really grew on me.”

  • “Very good. I used whole wheat flour and it turned out really good. It is a good way to use my starter.”

  • “This was very good, had an excellent sour taste used with recipe #11075 (Alaska Sourest Dough Starter). This was a very dense cornbread, maybe because the recipe did not specify what size pan to use, I used a loaf pan, I probably should have used an 8×8 inch pan.”

  • “Thank you Dreamgoddess for posting this recipe. I just made a sourdough starter this week and found your recipe on Zaar when I was looking for a cornbread recipe. I doubled this recipe and baked it in a buttered skillet. It took about 25 minutes to bake. It was really light and fluffy. I used brown sugar and I ran a little short of sour cream so I added buttermilk for the rest of it. The cornbread turned out really nice and we had it with Crock-pot Chili and Beans #46332.”

  • “DG..this was very good for an adopted recipe.I used my amish starter which tends to be not as strong sour taste and slightly sweeter.We like our cornbread on the sweet side and this is not a very sweet bread.It was served with beef stew and for that purpose it was good.I did double it and the recipes doesnt state what size pan to use, but I used a 9×9 and it was thick.It also took about 23 minutes to cook through.There was some left over which I crumbled and used in a stuffing for some pork chops.All in all a good recipe…thanks!”