A simple sourdough cornbread recipe made with sourdough discard. Sourdough discard gives this quick bread a great yeasty flavor.

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Gluten Free Sourdough Cornbread

You may think you have enough cornbread recipes, but this one is worth adding to your rotation. It’s a gluten free cornbread made with sourdough discard, and many consider it the best cornbread they’ve tried. The discard adds a subtle yeasty depth that elevates the flavor beyond ordinary quick bread.

What You Need To Know About This Gluten Free Cornbread Recipe

This version was adapted from a classic gluten free cornbread. One cup of sourdough discard replaces 1/2 cup gluten-free flour and 1/4 cup milk in the adapted ratio, lending moistness and flavor while using up excess starter.

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Sourdough Discard Cornbread Ingredients

• Sourdough discard from a mature gluten-free starter.
• Gluten-free flour — a well-balanced blend works best.
• Xanthan gum — only if your flour blend doesn’t already include it.
• Cornmeal — finely ground cornmeal gives the best texture. If your cornmeal is coarse, pulse it briefly in a food processor.
• Sugar — a small amount brightens the cornbread without making it overly sweet.
• Baking powder — use aluminum-free baking powder for best results.
• Salt — fine sea salt works well.
• Milk — whole or 2% milk yields a tender crumb; see dairy-free notes below.
• Oil — avocado, canola, or a neutral oil is fine.
• Egg — use a flax egg or other egg substitute to make it egg-free.

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Dairy Free Cornbread

To make dairy free cornbread, substitute an unsweetened plant milk such as coconut milk beverage. To make this vegan, use a flax egg or another egg replacer alongside the dairy-free milk.

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Is cornmeal gluten free?

Cornmeal comes from ground dried corn and is naturally gluten free. However, some brands may be processed in facilities that handle wheat and can carry a risk of cross-contamination. If you need a certified gluten-free product, choose a brand labeled gluten free. For medium-grind cornmeal, pulse it in a food processor to achieve a finer texture for baking.

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Equipment Needed

• Mixing bowls and measuring tools (cups, spoons, or a digital scale).
• Spatula and mixing spoon.
• 8×8 square baking pan (glass, stoneware, or metal).

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How to Make Cornbread with Sourdough Discard

Step 1. Preheat the oven to 400°F (205°C). Grease or spray an 8×8 pan.

Step 2. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), cornmeal, sugar, baking powder, and salt. Set aside.

Step 3. In a large bowl, whisk the milk, oil, and egg together, then mix in the sourdough discard.

Step 4. Add the dry ingredients to the wet and stir until combined. Avoid overmixing.

Step 5. Pour the batter into the prepared pan and smooth the top so it bakes evenly.

Step 6. Bake at 400°F for about 20–24 minutes, or until a toothpick inserted near the center comes out clean.

Step 7. Serve warm or at room temperature. Honey butter or a pat of butter with a drizzle of honey are excellent accompaniments.

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Tips for Success

• Choose finely ground cornmeal for the best mouthfeel.
• Use discard from a mature starter — a starter at least a week old provides balanced flavor.
• Avoid overmeasuring flour. Too much flour makes the cornbread dry and dense; weigh ingredients when possible.
• Use a 100% hydration starter (equal parts flour and water) so the recipe balances correctly.

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Other Gluten-Free Quick Breads To Try

• Sourdough Banana Bread (also made with sourdough discard).
• Buttermilk Biscuits or other gluten-free biscuit recipes.
• Cheddar Bay-style gluten-free biscuits for a savory option.
• Additional gluten-free quick bread recipes available from the recipe source.

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Gluten Free Sourdough Cornbread Recipe

Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes

Servings: 9 (about 12–16 pieces)

Author: Sharon Lachendro

Ingredients

• 3/4 cup (105 g) gluten-free flour
• 1 teaspoon xanthan gum (omit if your flour blend contains it)
• 3/4 cup (125 g) cornmeal (finely ground)
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons (10 g) aluminum-free baking powder
• 1/2 teaspoon (3 g) fine sea salt
• 3/4 cup whole milk, room temperature (or dairy-free alternative)
• 1/4 cup avocado or neutral oil
• 1 large egg, room temperature (or egg substitute)
• 1 cup (265 g) sourdough discard

Instructions

1. Preheat oven to 400°F (205°C). Grease or spray an 8×8-inch baking pan.
2. Whisk the flour, xanthan gum, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, whisk milk, oil, and egg together, then stir in the sourdough discard.
4. Add the dry ingredients to the wet and mix until combined, taking care not to overmix.
5. Transfer batter to the prepared pan and smooth the top so the batter is evenly distributed.
6. Bake 20–24 minutes, until a toothpick inserted in the center comes out clean.
7. Cool slightly, then serve warm or at room temperature with honey butter or plain butter and honey.

Notes

1. If your flour blend contains xanthan gum, omit the added xanthan gum.
2. Use certified gluten-free cornmeal if you need strict gluten-free assurance. For medium-grind cornmeal, pulse it in a food processor to refine the texture.
3. For dairy-free, use an unsweetened plant milk such as coconut milk beverage as a substitute for whole milk.
4. Discard from starters made with rice or sorghum flours can be used as well.
5. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

Nutrition Information (estimated)

Calories per serving: approximately 86 kcal. Nutrition estimates are approximate and can vary based on brands and exact ingredient amounts.

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