Golden Sourdough Cheddar Cornbread with Creamed Corn

Golden Sourdough Cheddar Cornbread with Creamed Corn

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The Most Moist Cornbread You'll Ever Eat

Some recipes come and go.

Others stay with you for decades.

This one definitely falls into that second category.

More than 30 years ago, my dear friend Jule shared this cornbread recipe with me. I copied it down on a piece of her personalized notepaper, carefully writing out the ingredients and instructions from wherever she originally found it.

That handwritten recipe has lived in my kitchen ever since.

Over the years, this cornbread has become a true family favorite. It's the kind of dish that people start asking about before they even sit down at the table.

And every single time I make it, someone says the same thing:

"This is the most moist cornbread I've ever had."

Pulling Out an Old Recipe After All These Years

Not long ago, I was going through some old recipe notes in my kitchen and came across that little piece of Jule's notepaper again.

My handwriting from all those years ago was still there, and it immediately brought back memories of the many times this cornbread had been on our table.

That's when I had an idea.

What would happen if I did what I love doing most in my kitchen…

Give it the sourdough treatment?

So I converted the recipe to use sourdough discard, and the result was even better than the original.

The sourdough adds a subtle depth of flavor while keeping the crumb incredibly tender. Combined with creamed corn, plenty of butter, and sharp cheddar cheese, the result is a cornbread that is rich, flavorful, and unbelievably moist.

And yes…

I guarantee this is the most moist, amazing cornbread you'll ever eat.

Below you'll see the original handwritten recipe — my handwriting on Jule's notepaper from more than three decades ago.

Some recipes are simply too good not to keep baking.

Why This Cornbread Is So Incredibly Moist

Several ingredients work together to create the texture that makes this cornbread so special.

Creamed Corn

Adds natural sweetness and keeps the crumb incredibly soft.

Butter

A full cup of butter gives the cornbread richness and flavor.

Cheddar Cheese

Melts throughout the batter creating pockets of savory goodness.

Sourdough Discard

Adds depth of flavor while helping tenderize the crumb.

The result is a cornbread that is soft, rich, and never dry.

Ingredients

  • 200 g sourdough discard (1 cup)
  • 150 g sugar (¾ cup)
  • 227 g butter, melted (1 cup / ½ lb)
  • 283 g creamed corn (1 standard 10 oz can)
  • 4 large eggs (about 200 g without shells)
  • 113 g shredded cheddar cheese (1 cup)
  • 3 g salt (¼ tsp)

Dry Ingredients

  • 60 g all-purpose flour (½ cup)
  • 160 g cornmeal (1 cup)
  • 8 g baking powder (2 tsp)
  • 3 g baking soda (½ tsp)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9 × 13 inch baking pan.

2. Mix the Wet Ingredients

In a large bowl whisk together:

melted butter
sugar
eggs

Stir in:

sourdough discard
creamed corn
Mix until smooth.

3. Add the Dry Ingredients

Add:

flour
cornmeal
baking powder
baking soda
salt

Mix just until combined.

4. Add the Cheese

Fold in the shredded cheddar cheese.

5. Optional Rest (Recommended)

Let the batter rest 30–60 minutes before baking.

This allows the cornmeal to hydrate and enhances the sourdough flavor.

6. Bake

Pour the batter into the prepared pan.

Bake:

  • 350°F for 10 minutes
  • then reduce the oven temperature to 300°F

Continue baking 45–50 minutes, until the center is set and a toothpick inserted comes out clean.

Total bake time: about 1 hour.

Sourdough Sorceress Tip ✨

If you love crispy edges, try baking this in a buttered cast iron skillet instead of a baking pan.

The edges become beautifully golden and slightly crunchy, while the inside stays soft and tender.

Perfect With

This cornbread is fantastic alongside:

  • chili
  • soups and stews
  • barbecue
  • roasted chicken
  • holiday meals

Or honestly…

just warm with a little butter melting on top.

A Recipe Worth Keeping

After more than three decades, this recipe is still one of the most requested dishes in my kitchen.

Now that it has a sourdough twist, I think it’s even better than ever.

And if you try it, I have a feeling it might become a favorite in your kitchen too.

DOWNLOAD the Recipe HERE

Bake in Style with My Sourdough Sorcery Aprons

If you're going to make a little floury magic in the kitchen, you might as well do it in style. My Sourdough Sorcery aprons are designed for comfort, durability, and a touch of sourdough charm while you bake.

✨ Check out the aprons here and bring a little extra sorcery to your kitchen.

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FAQ's

Can I use sourdough discard for this cornbread?

Yes! This recipe is perfect for sourdough discard. The discard adds a subtle tang and improves the texture of the cornbread without making it overly sour. Unfed discard straight from the refrigerator works perfectly.

Can I use active sourdough starter instead of discard?

Absolutely. If your starter is active and bubbly, it will work just as well. The flavor may be slightly milder than when using discard, but the cornbread will still bake beautifully.

Why is my cornbread dry?

Dry cornbread usually happens when:

  • It’s overbaked
  • There isn’t enough fat or moisture in the batter
  • The recipe doesn’t include ingredients like creamed corn or butter

This recipe stays incredibly moist because it contains creamed corn, butter, eggs, cheese, and sourdough discard, which all help create a tender crumb.

Can I bake this cornbread in a cast iron skillet?

Yes, and it’s delicious this way.

For crispy edges:

  1. Preheat a buttered cast iron skillet in the oven.
  2. Pour the batter into the hot skillet.
  3. Bake as directed.

The edges become beautifully golden and slightly crunchy, while the inside stays soft and tender.

Can I make this cornbread ahead of time?

Yes. This cornbread keeps very well.

You can:

  • Bake it 1–2 days ahead
  • Store it covered at room temperature
  • Reheat slices briefly in the oven or toaster oven

Many people think it’s even better the next day.

Can I freeze sourdough cornbread?

Yes! This cornbread freezes beautifully.

To freeze:

  1. Let the cornbread cool completely.
  2. Slice into portions.
  3. Wrap tightly in plastic wrap and place in a freezer bag.

It will keep well for up to 3 months.

To reheat, thaw and warm in the oven at 300°F for 10–15 minutes.

Can I make this cornbread less sweet?

Yes. If you prefer a more savory cornbread, you can reduce the sugar from ¾ cup to ½ cup without affecting the texture.

What cornmeal works best for this recipe?

Medium or fine-ground cornmeal works best.

Avoid very coarse cornmeal, which can make the cornbread slightly gritty.

Can I add other ingredients?

Absolutely. This recipe is very flexible.

Some great additions include:

  • diced jalapeños
  • green onions
  • crispy bacon
  • extra cheddar cheese

What should I serve with this cornbread?

This cornbread is fantastic alongside:

  • chili
  • soups and stews
  • barbecue
  • roasted chicken
  • holiday meals

Or simply warm with a little butter melting on top.