Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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Homestead Recipes, Our Homestead, Sourdough Recipes · August 6, 2024

The Best Sourdough Pumpkin Skillet Cornbread with Discard

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Cast Iron Skillet Sourdough Pumpkin Cornbread

Whether you Crumble it into a Bowl of Warm Chili, or Top it with Honey Butter, Embrace Fall with Sourdough Pumpkin Cornbread!

This Moist Sourdough cornbread is cozy and sweet and it’s sure to be your new favorite cornbread when chilly weather comes around and soup season is beckoning! This a great recipe for those looking for creative ways
 to use their sourdough discard, or just looking to add more sourdough recipes into their daily life. Whether you’re pulling pumpkins out of your garden and roasting your own pumpkin puree or grabbing a can from the pantry so it can be on the table in thirty, don’t let this pumpkin season pass without trying this recipe! 

Why You’ll Love this Easy Pumpkin Cornbread Recipe

It’s So Easy to Throw Together

This is a sourdough discard cornbread, meaning you do not even need to prep your starter ahead of time. To begin assembling this easy recipe, you will melt a pat of butter in your hot skillet by sticking it in the preheated oven for a few minutes. Your going to mix your dry ingredients together in a large mixing bowl and make a well in the center. To your sourdough starter in a medium bowl, add your egg and the pumpkin puree. Dump the wet ingredients into the dry ingredients and blend well with a fork. My favorite part of this recipe is carefully taking the preheated skillet and pouring melted butter into the pumpkin cornbread batter, gently stirring until it’s evenly distributed. The hot cast iron skillet retains a perfect coating of butter allowing the cornbread to develop a crisp, golden crust as it bakes!

Enjoy All the Goodness of Sourdough

What makes this sourdough pumpkin cornbread truly special is that it’s made with 100% sourdough discard, so all of the flour is fermented and gentler on the belly. Many sourdough discard recipes are designed only to use up excess unfed sourdough starter. In these recipes, you’ll add regular flour and bake without allowing time for the fresh flour to ferment. The advantage of using only sourdough starter without adding additional flour, is that you get the full benefit of consuming fermented grains. The crumb of the cornbread will be more tender and flavorful, and your gut will be happier!

This easy pumpkin cornbread recipe is also a great way to use up extra discard that you might have building up. I recommend using discard that has been sitting no more than 24 hours at room temperature, or no more than one week in the refrigerator. Otherwise, the cornbread can become overly strong tasting and sour. As long as your starter is relatively fresh, the sweetness from the brown sugar will likely mask the flavor of the sourdough. 

With what Type of Flour Should I Feed My Sourdough Starter?

I would recommend using a sourdough starter discard that has most recently been fed with all-purpose flour or whole wheat flour, although your starter will always be a bit of a mixed bag and that’s ok! When making sourdough cornbread, I like to avoid using flours with high gluten content, such as bread flour, which can make the crumb tough. 

Don’t Have a Sourdough Starter? That’s Ok!

This delicious pumpkin cornbread recipe can also be made without any sourdough starter discard. All you need to do is substitute the two cups of starter that the recipe calls for with 1 cup flour and 1 cup whole milk. That’s it! Follow the same assembly directions and bake time. 

It Can Be Ready in an Hour!

Once again, like all good recipes this one is quick and can be thrown together when last minute dinner guests are expected. The hands-on time required to get this sourdough skillet cornbread assembled and in the oven can be as little as ten minutes. Another twenty minutes in the oven and you can be enjoying warm sourdough pumpkin cornbread with a drizzle of honey!

Gather These Simple Ingredients

Ingredients for sourdough pumpkin cornbread

The ingredients needed for this sourdough pumpkin cornbread recipe are so simple and minimal. 

Butter

Embrace it, love it, don’t replace it! Real butter is so important in this recipe and is responsible for much of the flavor in the delicious sourdough crust. 

Pure Pumpkin

What separates this great recipe from traditional cornbread is the pumpkin flavor of course! It really is the secret ingredient that results in both moistness and sweetness. This recipe can be made with either canned pumpkin or homemade pumpkin puree, and it adds such a wonderful fall element to this cozy accompaniment. Not to mention beta carotene! Pumpkin pie filling should not be substituted here, as we are not adding pumpkin pie spice to this cornbread recipe. 

Brown Sugar

This sweet cornbread depends on brown sugar for its beautiful color, depth and flavor to accompany the pumpkin flavor. Feel free to substitute white sugar if you’re in a pinch but avoid using honey or maple syrup. While delicious, they will add too much liquid to your cornbread batter. The addition of sugar is what makes this a sweet sourdough cornbread recipe that combats stronger sour flavors that discard starter can provide.

Sourdough Starter

The sourdough starter that you use in this recipe does not have to be freshly fed. Because this recipe relies on baking powder for its rise, you do not need an active starter. We’re using it solely to ferment our flour and add to the flavor of the crumb. However, don’t use starter that has been sitting at room temperature longer than 24 hours or in the fridge longer than a week. The flavor can become too acidic and ruin your cornbread.

Baking powder

This leavening agent will give lift to our sourdough cornbread batter, making it fluffy and light! Remember that by using sourdough discard, we are not getting the natural leavening of an active sourdough starter.

Salt

Balances the sweet and enhances all of the amazing flavors of the corn and the pumpkin. 

Egg

The egg in this pumpkin cornbread recipe helps to bind the ingredients together, giving it an even crumb and a nice slice! It also helps the cornbread to have a nice fluffy rise!

Cornmeal

Cornmeal is the bones of this sourdough pumpkin cornbread recipe, so find a good quality, stone ground cornmeal that will give you a perfect texture. I prefer yellow cornmeal, but definitely use what you have! 

Melt butter in the cast iron skillet.

Making Easy Pumpkin Cornbread with a Kitchen Scale

This sourdough cornbread comes together so easily, especially when you use a kitchen scale to measure out your ingredients. I can’t say enough good things about baking with a kitchen scale. Yes, it can help you with consistency and will certainly elevate your baking to the next level, but the real reason I use a scale is because it makes clean up SO much easier. Say goodbye to measuring cups; all of the ingredients go straight into the mixing bowl. This is really nice when you’re working with sourdough starter which can be sticky and difficult to measure consistently. 

Weigh Out Your Ingredients 

To use a kitchen scale, simply place a large bowl onto the scale and push “tare” or “zero”. Now you can add your first ingredient, such as your starter, to the bowl. For this recipe you would add starter until the scale read 360 grams. Before adding the next ingredient, you will want to take the scale back to zero by again pushing the “tare” or “zero” button. Add each ingredient this way until everything is in the bowl, then mix together.

Once you start baking with a kitchen scale you will never look back! I’ve taken so many of my older recipes and converted them to weights and it really does improve baking consistency and makes the process quick and clean. Using the internet, you can easily find weight conversions for just about every ingredient you might need, making it very easy to convert your own recipes. If you, like me, spend a lot of time in the kitchen, think about adding a kitchen scale to your tool collection! Here’s a link to my favorite! It’s accurate and super durable no matter how much flour I throw at it! 

​

Serving Your Cornbread

Just like classic cornbread, sourdough pumpkin cornbread goes so well with fall soups and stews. Serve with chili, vegetable soup, or potato soup. However, if your crew is anything like mine, they will be just as happy slathering their cornbread with honey butter or drizzling it with maple syrup! 

Keep your cornbread for up to three days, but make sure to warm it up before enjoying it the next day! The best way to keep it fresh is to place it in an airtight container on the counter. 

More Sourdough Recipes

Sourdough Blackberry Cobbler

Weekly Sourdough Bread

Soft and Fluffy Sourdough Brioche

Sourdough Pizza Crust

Sourdough Biscuits

Sourdough Pumpkin Skillet Cornbread with Discard

This Moist Sourdough cornbread is cozy and sweet and it’s sure to be your new favorite cornbread when chilly weather comes around and soup season is beckoning! This a great recipe for those looking for creative ways to use their sourdough discard, or just looking to add more sourdough recipes into their daily life.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 10 slices

Ingredients
  

  • 2 cups sourdough starter 360 grams
  • 1 cup cornmeal 160 grams
  • 2/3 cup brown sugar 133 grams
  • 1 heaping tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 stick butter

Instructions
 

  • Preheat your oven to 400 degrees. Place a 9 inch cast iron skillet into the oven while it preheats.
  • In a large bowl, add cornmeal, brown sugar, baking powder and salt. Mix dry ingredients until well combined.
  • In a small bowl, add your sourdough starter, egg, and pumpkin puree. Use a fork to mix together until well combined. Add your wet ingredients into your dry ingredients and blend well.
  • Place the stick of butter into the cast iron skillet in the oven and allow it to melt completely, covering the bottom of the skillet.
  • Once the butter is melted, carefully remove the skillet from the oven and pour the butter into the cornbread batter. Your skillet will be well greased from the melted butter. Stir the butter into the batter and then add the entire mixture back into the skillet. Place in the preheated oven and bake for 20 minutes or until a toothpick inserted is removed clean and the edges are golden brown.
  • Allow to cool for 5 minutes before serving. Sourdough pumpkin cornbread is best served with a slab of butter and maple syrup!

Video

Keyword cornbread recipe, courodugh cornbread, sourdough discard, sourdough recipes

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In: Homestead Recipes, Our Homestead, Sourdough Recipes · Tagged: Baking for Beginners, cornbread, dinner recipes, Homestead recipes, Sourdough, sourdough baking

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Comments

  1. Silvia says

    August 28, 2024 at 5:09 pm

    Hi, I want to try this recipe but don’t have a cast iron skillet. If I use a 9×9 metal dish, should I change anything in the recipe?

    • lilianscheiderer says

      September 3, 2024 at 6:28 pm

      That should be the perfect size for this recipe if you are not using a cast iron. You may have an extended baking time, so do not worry if it takes a little longer to bake through:)

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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