Monday, June 29, 2020

Sourdough Cornbread Muffins #MuffinMonday

These cornbread muffins are lighter and fluffier than regular corn muffins with the wonderful tang of sourdough.

Sourdough Cornbread Muffins

It's how I'm celebrating Muffin Monday this month.......
Let's see how the others are celebrating:
Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I made up these muffins to serve with some Red Beans and Rice that I made in the Instant Pot.  I will be sharing that recipe with you next month.

Sourdough Cornbread Muffins pin

So make sure you pin this recipe because it was the perfect partner for those Red Beans and Rice that you are going to want to make.

, #muffins, #sourdough, #cornmuffins, #sidedishes,
Yield: 10 servings
Author: Wendy Klik
Sourdough Cornbread Muffins

Sourdough Cornbread Muffins

These cornbread muffins are lighter and fluffier than regular corn muffins with the wonderful tang of sourdough.
Prep time: 1 H & 10 MCook time: 20 MinTotal time: 1 H & 30 M


  • 1/2 c. sourdough starter
  • 1/2 c. milk
  • 1/2 c. cornmeal
  • 1/2 c. flour
  • 1 egg
  • 2 T. sugar
  • pinch of salt
  • 1/4 c. butter, melted
  • 1 t. baking powder
  • 1/4 t. baking soda


  1. Mix together the sourdough, milk, cornmeal and flour.  Cover and set aside for an hour or two.
  2. Whisk together the egg, sugar and butter.  Add to the risen flour mixture.  
  3. Stir in the baking powder and baking soda.  The batter will become bubbly and fluffy.
  4. Divide the batter between 10 muffin cups that have been treated with baking spray.
  5. Bake in a preheated 350* oven for 15-20 minutes, until a skewer inserted removes cleanly and the tops are golden brown.


Prep time includes rising. Recipe adapted from one found at Edible San Diego.



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  1. A lighter corn muffin sounds great, Wendy. Do you think I could use sourdough discard or does it have to be fed starter for that half cup?

  2. I never thought of using sourdough in muffins, what a great idea!

  3. Ohhh those look like the perfect little bites - and absolutely the perfect accompaniment to red beans and rice!

  4. You are rocking it with your sourdough! These sound wonderful and less dense than most corn muffins. Can't wait to see your red beans and rice!

  5. These look fabulous! I use some sourdough discard in boysenberry muffins this weekend, too. Yum.

  6. Looks delicious I would love to try sourdough in muffins. perect treat.

  7. Oh my gosh! These muffins were so good. I was a bit worried because this recipe is so different from my usual corn muffin recipes. Being a southerner at heart, I don’t like much sugar in my cornbread. So, I gave it a try. So freaking good! Wish I could post a photo because they also looked fabulous. Many thanks for the recipe.

    1. Thanks so much Maggie for coming back and letting me know that you enjoyed them. You started my day off perfectly.

  8. These turned out amazing. I am new to sourdough. I've been practicingand learning for about a month or so. My husband has a sweet tooth so I added 2 more tablespoons of raw cane sugar so he could eat them for dessert. He is beginning to share the sourdough idea with his friends. Sounds like he is impressed a bit.

    1. I'm so glad that they turned out well for you. Happy baking.


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