Honey Lavender Sourdough Cornbread

This honey lavender sourdough cornbread is a simple way to create a deeply flavorful, from-scratch bread using a long fermentation.

Every time I make cornbread I wonder why I don’t make it more often! It never fails to be a crowd pleaser, and this honey lavender sourdough cornbread is no exception. The tang of sourdough, the natural sweetness of honey, and the soft floral note of lavender come together to make an extra special accompaniment.

Whether you’re working with an active starter or using up discard for a sourdough discard cornbread, this method gives you consistent, moist cornbread with rich flavor and tender texture. It’s one of those cornbread recipes that works just as well for a weeknight meal as it does for sharing.

Check out our Sourdough Discard Cornbread Recipe for the classic version!

Pumpkin Sourdough Cornbread is a family favorite as the weather turns cool!

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Why This Method Works

This sourdough cornbread recipe uses a long ferment to fully hydrate the grains and develop flavor. We start by mixing our starter in with everything but the baking soda, baking powder, and butter. Then it sits for anywhere from 4-24 hours before it’s ready to bake.

Why the rest?

• The cornmeal softens for a smoother crumb
• The flavor becomes more balanced and complex
• The finished loaf bakes up tender with a golden brown crust
• Fermentation! The flour becomes more digestible as the sourdough starter works its magic!

Holding back the leavening and fat until the end ensures a proper rise and prevents a dense texture.

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Ingredients

For the lavender milk:

• 1 cup whole milk
• 1–2 tsp culinary lavender

For the ferment:

• 1/2 cup sourdough starter (active starter or discard)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour (I love using a whole wheat flour, such as spelt. Use whatever flour you have handy!)
• 1 egg
• 1/2 cup honey
• 1 tsp salt
• Lavender-infused milk

To add before baking:

• 1 stick butter, melted
• 1/2 tsp baking soda
• 1 tbs baking powder

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Step 1: Steep the Lavender

The heart of this recipe is the subtle lavender flavor, and we get that flavor by steeping our milk with dried lavender like a tea. In a small saucepan, gently warm the whole milk until just steaming.

Remove the milk from heat and add the lavender. Let this steep for 30 minutes. Place a fine mesh strainer over a large mixing bowl. Pour the lavender milk through the strainer and into the mixing bowl, straining out all of the loose lavender leaves. Now you want to let the milk cool slightly before continuing.

Steeping the milk gently ensures the lavender blends smoothly into the cornbread batter without overpowering it.

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Step 2: Mix and Ferment

Once cooled slightly, add to your milk:

• Sourdough starter
• Cornmeal
• Flour
• Egg
• Honey
• Salt

Just dump everything into the mixing bowl and give it a good stir until everything is fully combined. Cornbread batter is very similar to pancake batter in that you just want to stir it until there are no more bits of dry flour At this point you can cover the bowl with plastic wrap or a lid and let it rest at room temperature for 4 hours or pop it in the fridge for up to 24 hours.

This long ferment does a couple of things. The batter will become slightly airy and develop a mild tang, similar to what you’d expect from sourdough bread. During fermentation, the flour gets broken down into something more easily digested by our bellies. Nutrients in the flour also become more accessible to our bodies. And while it does require a bit of planning ahead, I think its and easy step that pays off.

Want more Sourdough Discard Recipes? Here are some of our favorites!

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Step 3: Preheat the Skillet and Melt the Butter

When you’re ready to bake your cornbread, preheat your oven to 400°F.

To prep your skillet, place all of the butter in it and pop it in the oven as it preheats. The butter will begin to melt and turn a beautiful golden color. Watch it closely so that it doesn’t burn. Once the butter is melted, carefully remove the skillet from the oven.

Step 4: Add Leavening and Finish the Batter

Now it’s time to add the last few ingredients to our cornbread batter. Sprinkle the baking powder and baking soda over the batter and give it a quick stir. Carefully pour the melted butter into the mixing bowl and stir everything until its fully mixed.

(If you don’t have a 10-inch skillet, you can use a cake pan or 9-inch pan—though the texture will be slightly different.)

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Step 5: Bake

Pour the finished cornbread batter into the hot skillet and smooth the top. The skillet is perfectly coated in what butter was left when we poured it into the batter, which will create a beautiful buttery-crisp crust!

Bake for 20–25 minutes, until:

• The top is golden brown
• The center is set
• A toothpick comes out clean

Let cool slightly before slicing, but make sure to serve it warm with a pad of butter and a spoonful of honey!

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Flavor & Texture

This sourdough honey cornbread has:

• A soft, tender crumb
• Light tang balanced with honey
• A subtle lavender finish

The edges develop a crisp crust, while the interior stays soft, making it one of the best cornbread options for both texture and flavor.

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Serving Suggestions

This makes a perfect side dish for:

• Soups and stews
• Roasted meats
• Any meal that needs a sweet finish!

My kids love to eat cornbread as sort of a dessert at the end of the meal. With a little bit of planning, it’s such an easy way to add a healthy and delicious carb to your dinner.

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Tips for Success

• Use room temperature ingredients for a smoother batter
• Don’t skip the final leavening step
• A hot cast iron skillet gives the best texture
• Swap butter for olive oil or coconut oil if needed

If you keep your own sourdough starter, this is a reliable discard recipe to rotate in alongside things like sourdough discard cinnamon rolls.

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Make It Your Own

This easy sourdough cornbread can be adapted:

• Add berries for a sweeter version
• Mix in lemon zest for brightness
• Try herbs instead of lavender for a savory twist

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Final Thoughts

This recipe keeps things simple: mix, ferment, and bake. By giving the batter time to rest and finishing it in a hot skillet with melted butter and proper leavening, you get a consistently moist cornbread with a rich, balanced flavor.

If you’re building out your go-to recipe card collection, this is one worth keeping on repeat—especially when you want a dependable, from-scratch side that works every time.