This homemade gluten-free sourdough cornbread is fluffy, moist, slightly crumbly, and ready in less than an hour! You can serve it along with various soups like Ukrainian borscht, hearty tomato soup, creamy pumpkin soup, or simply serve it with butter and some homemade elderberry jam!
As per the request of many, I finally came up with a gluten-free sourdough discard cornbread recipe! It can be made with the old starter discard you have in the fridge or with a bubbly and active starter at its peak. It really doesn't matter for this recipe!
Instead of using my nightshade-free gluten-free flour in this cornbread, I am using corn flour, cornstarch, and cornmeal. It's all about corn here! You can, however, use any gluten-free flour you have on hand.
Some people say sourdough starter adds a yeasty flavor, but I don't notice the starter in the end product so much.
See the recipe card at the end of the post for the measurements.
- Gluten-free sourdough starter discard - you can use either the discard from the fridge or from an active starter.
- Flour - I am using a mix of cornstarch and cornflour.
- Xanthan gum - serves as a binding agent so that the cornbread doesn't fall apart.
- Eggs - helps enrich, moisten, and bind the cornbread.
- Baking powder - helps the bread rise and be fluffier.
- Cornmeal - use finely ground cornmeal for a smoother texture. If you only have the medium ground type (like Bob's Red Mill brand), you can run your cornmeal through a food processor and make it finer if you'd like!
- Xanthan gum - you can use guar gum or psyllium husk powder instead.
- Eggs - you can use a vegan egg replacer.
- Milk - for a dairy-free version use plant-based milk.
- Sugar - you can use maple syrup or honey instead.
- Cornstarch & cornflour - you can use a 1 to 1 gluten-free flour mix instead! I have a rice-free homemade flour blend and a nightshade-free blend.
Preheat the oven to 350F/175C and grease a medium-large baking dish with oil, lard, butter, or margarine. You can also use a non-stick spray!
You can use either an 8x8 square dish, a 9x13 rectangular dish, or a 10-12 inch cast iron skillet. If you are using a cast iron pan, preheat it inside the oven.
Add all of the dry ingredients to a medium-sized bowl and stir to incorporate.
Combine all of the liquid ingredients in a large mixing bowl and whisk to incorporate.
Use room temperature ingredients for the best results.
Add the dry ingredients to the bowl with the liquid ingredients and whisk to combine.
The dough will be runny like a thick pancake batter.
Transfer the cornbread dough to the prepared baking dish with the help of a silicone spatula.
Smooth out the top and place the dish into the oven onto the middle rack. Back for 25 minutes and do the toothpick check. If it comes out mostly clean, then the cornbread is done!
Let it cool for about 10 minutes before serving.
Storing & freezing
Store this cornbread for up to a week in the refrigerator and for up to 3 months in the freezer.
To freeze, slice the cornbread and arrange the pieces on a tray or a piece of parchment paper. Place in the freezer for 30 minutes, then transfer the gluten-free cornbread into a ziplock bag or an air-tight container.
To reheat/defrost, simply put the cornbread into the microwave for 30-60 seconds!
- You can make fermented gluten-free cornbread by letting it sit for up to 3 hours at room temperature or longer in the refrigerator. Make sure to cover the bowl with a damp tea towel in the meantime to prevent the batter from drying out!
- Measure your ingredients by weight using a digital kitchen scale. If you do end up using measuring cups, make sure to use the spoon & level method!
- Increase the sugar for more sweetness.
More gluten-free sourdough discard recipes!
Gluten-Free Sourdough Cornbread
- 1 cup (167g) cornmeal
- 60 grams cornstarch, tapioca, potato, or arrowroot starch can be used instead
- 60 grams cornflour, you can use any other gluten-free flour instead
- 1 teaspoon (4g) xanthan gum
- 2 teaspoon baking powder
- ⅓ cup sugar, you can use maple syrup or honey instead
- ½ teaspoon salt
- 265 grams (1 cup) gluten-free starter discard
- 2 eggs, room temperature
- 1 cup milk, use plant-based for dairy-free
- ¼ cup oil, any vegetable or seed oil like olive or sunflower oil
- Preheat the oven to 350F/175C and grease a medium-large baking dish with oil, lard, butter, or margarine.Add all of the dry ingredients to a medium-sized bowl and stir to incorporate.
- Combine all of the liquid ingredients in a large mixing bowl and whisk to incorporate.Use room temperature ingredients for the best results.
- Add the dry ingredients to the bowl with the liquid ingredients and whisk to combine.
- Transfer the cornbread dough to the prepared baking dish with the help of a silicone spatula. Smooth out the top and place the dish into the oven onto the middle rack. Back for 25 minutes and do the toothpick check. If it comes out mostly clean, then the cornbread is done! Let it cool for about 10 minutes before serving.