Skip to Content

Gluten Free Sourdough Cornbread Recipe

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

Baked and sliced gluten free sourdough cornbread recipe still in a gray stoneware pan on top of a blue kitchen towel

This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥

You probably didn’t know you needed another cornbread recipe in your life but here we are. And you definitely need this homemade cornbread because it’s not just any old cornbread.

It’s gluten free cornbread made with sourdough discard and it’s probably the best cornbread recipe I’ve ever had.

The sourdough discard gives this cornbread a distinct yeasty flavor that’s just phenomenal. 

A fully baked gluten free sourdough cornbread recipe still in the pan on top of a blue towel

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Please, please, please put down your gluten free cornbread mix and give this homemade cornbread recipe a try! I guarantee, it’s easier than you think it is!

Plus, the results you get from this recipe are way better than anything you’d make from a box.

What You Need To Know About This Gluten Free Cornbread Recipe:

I adapted this recipe from my regular gluten free cornbread recipe. I use 1 cup of sourdough discard to replace 1/2 cup gluten-free flour and 1/4 cup milk.


Sourdough Discard Cornbread Ingredients

  • Sourdough Discard from a mature gluten-free sourdough starter.
  • Gluten-Free Flour – I use my nighshade-free gluten-free flour blend in this recipe with excellent results.
  • Xanthan Gum – omit if your flour blend contains it.
  • Cornmeal – for best results, use a finely ground cornmeal. If your cornmeal is too coarse, run it through a food processor for a few seconds to grind it finer.
    • See below for gluten-free cornmeal options.
  • Sugar – a little granulated sugar flavors the cornbread without making it sweet.
  • Baking Powder – Always use aluminum-free baking powder when baking. I use Rumford.
  • Salt – I use fine sea salt.
  • Milk – 2% or whole milk yields the best results. See below for dairy free.
  • Oil – I use avocado oil but canola or vegetable oil works great too.
  • Egg – use a flax egg for egg-free or your favorite substitute for eggs in baked goods.

a gluten free sourdough cornbread recipe being cut with a square spatula/server


Dairy Free Cornbread

To make dairy free cornbread, use unsweetened coconut milk beverage in place of the regular milk. Make this a vegan cornbread by using the dairy-free sub and use a flax egg in place of the regular egg.

As an Amazon Associate I earn from qualifying purchases.

Is cornmeal gluten free?

Cornmeal is made from ground, dried corn, which is a naturally gluten free food. Personally, we use Quaker Cornmeal because we’re not a Celiac family and it’s easy to find. Quaker doesn’t list their product as gluten free because there is a risk of cross-contamination so if you have Celiac Disease, look for cornmeal that’s labeled gluten free. 

Arrowhead Mills makes certified gluten free cornmeal and Bob’s Red Mill also makes a gluten free cornmeal separate from their regular cornmeal. Bob’s Red Mill cornmeal is a medium-grind though so be sure to run it through a food processor to make it finer before baking.

cut gluten free sourdough cornbread in a square baking dish with 2 pieces removed


Equipment Needed to Make Homemade Cornbread


How to Make Cornbread with Sourdough Discard

Step 1. Preheat oven to 400 degrees and spray an 8×8 square baking pan with non-stick spray or grease with butter.

Step 2. In a medium bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Then set aside.

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

Step 4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.

Step 5. Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan.

Step 6. Bake at 400 degrees for 20-24 minutes or until done.

Step 7. Serve warm or room temperature with honey butter or spread with grass-fed butter and a drizzle of honey.

A piece of gluten free free sourdough cornbread on a stack of white plates topped with butter and being drizzled with honey


Tips for Making Cornbread from Scratch

  • Use finely ground cornmeal for the best texture.
  • Use discard from a mature sourdough starter. Your starter should be at least a week old.
  • Don’t overmeasure your flour. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
  • Use a sourdough starter made with 100% hydration (made with equal parts flour and water). Too much flour or water will through off the ratios in this recipe and you can end up with cornbread that’s either too dry or too wet.

Other Gluten-Free Quick Bread Recipes To Try

a piece of gluten free sourdough cornbread on a white plate topped with a pat of butter and honey


Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this easy cornbread recipe, be sure to follow me on social media so you never miss a post:
Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |

email subscription for What The Fork Food Blog

Baked and sliced gluten free sourdough cornbread recipe still in a gray stoneware pan on top of a blue kitchen towel

Gluten Free Sourdough Cornbread Recipe

Yield: 9-16 pieces
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

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

Ingredients

  • 3/4 cup (105g) gluten-free flour (note 1)
  • 1 teaspoon (4g) xanthan gum
  • 3/4 cup (125g) cornmeal (note 2)
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (10g) aluminum-free baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 3/4 cup whole milk, room temperature (note 3)
  • 1/4 cup avocado oil (or neutral oil of choice)
  • 1 large egg, room temperature
  • 1 cup (265g) sourdough discard (note 4)

Instructions

  1. Preheat oven to 400 degrees and spray an 8x8 square baking pan with non-stick spray or grease with butter.
  2. In a medium bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Then set aside.
  3. In a large bowl, whisk together the milk, oil, and egg then whisk in the sourdough discard.
  4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
  5. Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan.
  6. Bake at 400 degrees for 20-24 minutes or until done.
  7. Serve warm or room temperature with honey butter or spread with grass-fed butter and a drizzle of honey.

Notes

  1. I use my Nightshade-Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what's called for in the recipe.
  2. Use gluten free cornmeal. For best results, use a finely ground cornmeal. If yours is coarse, run it through a food processor to make it a bit finer.
  3. For dairy free, use Silk Heavy Whipping Cream Alternative for the best whole milk sub. You can also use unsweetened coconut milk beverage.
  4. I used the discard from my starter made with Nightshade Free Flour Blend. Brown rice flour or sorghum starters would also work well in this recipe.
  5. Store leftovers at room temperature in an air-tight container up to 2 days. Leftovers can also be frozen for up to a month in a freezer-safe bag.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 86

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 servings.

Did you make this cornbread recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Gluten free sweet potato muffins on a small wire rack topped with marshmallow glaze
Gluten Free Sweet Potato Muffins
← Read Last Post
A frosted gluten free sourdough chocolate cake recipe on top of a white cake stand with a wood base.
Gluten Free Sourdough Chocolate Cake Recipe
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Yvonne Rouse

Saturday 5th of June 2021

Hi, I am new to your page - looks amazing. I need to start from the start —— making the gf sourdough starter!!! Where do I find this information please :)

Shay

Thursday 10th of June 2021

You can get my sourdough starter info here: https://www.whattheforkfoodblog.com/2020/05/10/how-to-make-sourdough-starter-gluten-free/

Amanda

Friday 7th of May 2021

LOVE this recipe! Just finished late night baking and couldn’t stop screaming, “oh my gosh” in between every bite!

After 3 years of no gluten for allergy reasons, I have been so hungry. As a southerner, I’ve been through some GF cornbread recipes and this is the first recipe I will make again and again with joy. Thank you for that!

Shay

Thursday 13th of May 2021

It's one of our favorites too! I almost never make the regular one anymore because this one is just SOO SOOO GOOD!

Teresa

Saturday 12th of December 2020

Couldn’t wait to try this recipe and it’s now my favorite one for cornbread! I decided to make them into muffins and the recipe made 12 beautiful, soft & delicious ones. Thank you for continuing to share all your gluten free recipes.

Shay

Monday 14th of December 2020

You're welcome! My family asks for this cornbread all the time but next time I'll have to do muffins :)

Mac

Saturday 26th of September 2020

Can you use regular yeast in this recipe instead of sour dough starter.

Anita

Friday 24th of July 2020

Bread was too wet in the center. Not happy with texture. Also not quite sweet enough.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe