Make the best potato flake sourdough cornbread, southern style, and top with black eyed peas or serve with chili. There’s nothing quite like a hot slice of skillet cornbread—crispy edges, tender middle, and that unmistakable depth of flavor.
Let me warn you though, this is not a sweet cornbread. This version is a southern skillet cornbread that uses a bit of potato flake sourdough starter (active starter or discard) to ferment the batter, giving it a rich flavor and added digestibility. Perfect for a cozy side dish or hearty snack, this small-batch cornbread is made in a 8 inch cast iron skillet for a rustic, golden crust every time.
Just Like Grandma Would Make
Do You enjoy a bit of family history? Here is a little history behind this cornbread. My grandmother, who we call Neat Neat, always made this cornbread along with her hand shelled purple hull peas (or black eyed peas in a pinch.) She served it on her Corelle plates featured in this post. She was my inspiration for this recipe. While I might have tweaked it just a bit to turn it into a fermented sourdough recipe. The base recipe was hers.
My favorite way to eat this cornbread, is just the way my Neat Neat taught me. Slice a triangle of cornbread in half, making two thinner slices of cornbread exposing the inside of the cornbread. Place the inside facing up and smother it with juicy black eyed peas and a bit of salt. My mom on the other hand loved to crumble the cornbread in a tall glass and cover with milk. A lot of childhood memories revolve around my Neat Neats cast iron cornbread.
Why Potato Flake Sourdough Discard Cornbread?
Potato flake sourdough starters offer a unique take on traditional sourdough. By using a potato flake sourdough starter, you get a complex flavor and a naturally moist texture. This starter provides the benefits of wild yeast that allow for an easier to digest cornbread. This is a great recipe to use up some excess starter!
Not many people know about potato flake sourdough, so if this is your first time hearing of this amazing starter, I’m going to let you in on a little secret. It’s such an easy starter to make and maintain.
Head over to my post on how to make your own starter and you’ll find out that you only need a few things to get started. The starter ingredients are: warm water, instant potato flakes, sugar, and active dry yeast (for the initial start.)
If you have an existing starter made out of flour and water, you can easily convert it to a potato flake starter instead of having to make a new starter!
You’ll be able to use your potato flake starter for some many different recipes: homemade sourdough bread, cinnamon rolls, dinner rolls, mini loaves of bread, and so much more!
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Equipment You’ll Need
- 8 inch cast iron skillet
- Mixing bowl
- Plastic wrap or beeswax wrap
- Spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Oven mitts
- Cooling rack
Ingredients
- 1 cup cornmeal (180 grams)
- ⅓ cup all-purpose flour (45 grams)
- 1 egg
- 1½ tablespoons oil (16 grams) —
- ¾ cup milk (156 grams)
- ⅓ cup sourdough starter (80 grams) — active or discard
After Fermentation:
- 1½ teaspoons baking powder
- ¾ teaspoon salt
Be sure to check out the printable recipe card at the bottom of the post for an easy way to reference your recipe after reading the post!
How to make the best cornbread with your starter:
Mix the Initial Batter
In a medium mixing bowl, combine cornmeal, all-purpose flour, an egg, oil, milk, and potato flake starter. Stir until all the ingredients are well incorporated into a thick, smooth batter.
Stir until just combined, scraping down the sides of the bowl as needed. The batter will be fairly thick and textured due to the cornmeal.
Ferment the Batter
Cover the bowl with plastic wrap or a clean towel. Allow the mixture to ferment at room temperature for at least 8 hours or overnight. This step adds incredible depth of flavor and helps break down the grains for better digestion.
Tip: You can mix this up in the morning and bake it in time for dinner. Or prep it at night and bake fresh for breakfast!
Preheat Oven & Prep the Skillet
First thing after fermentation, preheat your oven to 400°F (204°C).
Place your 7½-inch cast iron skillet over high heat on the stovetop and add 2 tablespoons of butter. Let the butter melt and the skillet become hot—this ensures a crispy, golden crust.
Why cast iron? For best results, use a cast iron skillet because it holds heat well and helps form that iconic crunchy edge that skillet cornbread is known for.
Before Baking
Right before baking add in the baking powder and salt.
Mix until just combined. Don’t over-stir—just enough to evenly distribute the ingredients.
Check for the Sizzle
Drop a small spoonful of batter into the hot skillet. If it sizzles immediately, it’s ready.
TIP: If it doesn’t sizzle, give it another minute or so on the heat. That sizzle is key for developing that crispy bottom crust!
Bake the Cornbread
Carefully pour the batter into the skillet, filling to about 1 inch from the top. If you prefer a thinner cornbread, simply add less batter.
Transfer the skillet from the stovetop to the preheated oven and bake for 20–30 minutes, or until the top is golden brown and the center is set. Cooking time can vary from oven to oven.
TIP: Check with a toothpick: It should come out clean or with just a few moist crumbs attached.
Serve or Cool
When done, carefully flip the skillet over onto a plate to expose the beautiful crispy side of the corn bread for serving!
If not serving right away, allow it to cool on a wire rack to prevent the outside from getting soggy.
Potato Flake Sourdough Cornbread Serving Suggestions
- Serve warm with a pat of butter and a drizzle of honey
- Pair it with chili, soup, or a big pot of black eyed peas
- Slice and use it for rustic cornbread stuffing
- Crumble over casseroles or salads for extra crunch
Storage Tips for Leftover Cornbread:
- To store: Let cool completely, then wrap tightly or place in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5.
- To reheat: Wrap in foil and warm in a 300°F oven for 10–15 minutes. Or microwave individual slices for 10–20 seconds.
- To freeze: Wrap slices in plastic wrap and place in a freezer-safe bag. Thaw at room temp or reheat from frozen.
What type of oil for Potato Flake Sourdough Cornbread?
While traditionally vegetable oil or canola oil is used, I’ve converted to healthier options. Avocado oil is the option I chose in this recipe. However, I’d also recommend using coconut oil, melted lard, or beef tallow. You can also use melted butter. I would net recommend using olive oil because of the smoke point of this oil.
Tips for Success
- Don’t skip the sizzle test! This ensures your skillet is hot enough for that delicious crust.
- Fermenting longer? You can ferment the batter up to 12 hours if needed—just keep it covered in a cool place.
- No cast iron? Use a metal cake pan, but preheat it with the butter in the oven to mimic the crispy bottom. Adjust baking time as needed.
- Larger skillet? Double the recipe foe a larger skillet of cornbread
- Add-ins: Try mixing in some shredded cheese, chopped jalapeños, or corn kernels for variety.
Do You Have to Long Ferment:
Nope! While you could skip the ferment time and bake right away, it won’t have the fermentation benefits.
Sometimes you need to whip something up in a pinch, so when this happens, don’t fret, just skip the ferment time and jump straight into adding the baking powder and salt.
How is Southern cornbread different?
Not from the south, or just curious on how southern cornbread is different? Don’t feel left out. For the longest time I didn’t even realize that people made cornbread any other way.
What really sets Southern cornbread apart is its savory flavor and sturdy, rustic texture. It’s made with mostly cornmeal, just a touch of flour, and very little—if any—sugar. The result is a cornbread that’s deeply golden, crumbly, and perfect for soaking up soups, stews, or big pot of beans.
Unlike the sweeter, more cake-like versions you’ll find up North—with their finer crumb and softer bite—Southern cornbread holds its own with bold, comforting flavor and a satisfyingly crisp edge, especially when baked in a hot cast iron skillet.
Pin for later and share with a friend:
This small-batch fermented skillet cornbread is one of those back-pocket recipes you’ll reach for again and again. It’s quick to stir together, flexible with ingredients, packed with old-fashioned flavor and thanks to the sourdough fermentation, easier to digest. Whether you’re feeding just a few people or need a cozy side dish on the fly, this cast iron classic never disappoints.
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Potato Flake Sourdough Cornbread – Southern Skillet Style
Equipment
- 8 inch cast iron skillet
- Mixing bowl
- Plastic Wrap or Beeswax Wrap
- Spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Small skillet or saucepan (for melting butter)
- Oven mitts
- Cooling Rack
Ingredients
- 1 cup cornmeal 180 grams
- ⅓ cup all-purpose flour 45 grams
- 1 egg
- 1½ tablespoons oil 16 grams
- ¾ cup milk 156 grams
- ⅓ cup sourdough starter 80 grams — active or discard
After Fermentation:
- 1½ teaspoons baking powder
- ¾ teaspoon salt
For the skillet
- 2 Tablespoons Butter
Instructions
- In a medium mixing bowl, combine cornmeal, all-purpose flour, an egg, oil, milk, and potato flake starter. Stir until all the ingredients are well incorporated into a thick, smooth batter.
- Stir until just combined, scraping down the sides of the bowl as needed. The batter will be fairly thick and textured due to the cornmeal.
- Cover the bowl with plastic wrap or a clean towel. Allow the mixture to ferment at room temperature for at least 8 hours or overnight. This step adds incredible depth of flavor and helps break down the grains for better digestion.
- Tip: You can mix this up in the morning and bake it in time for dinner. Or prep it at night and bake fresh for breakfast!
- First thing after fermentation, preheat your oven to 400°F (204°C).
- Place your8-inch cast iron skillet over high heat on the stovetop and add 2 tablespoons of butter. Let the butter melt and the skillet become hot—this ensures a crispy, golden crust.
- Right before baking add in the baking powder and salt to the batter.
- Mix until just combined. Don’t over-stir—just enough to evenly distribute the ingredients.
- Drop a small spoonful of batter into the hot skillet. If it sizzles immediately, it’s ready.
- TIP: If it doesn’t sizzle, give it another minute or so on the heat. That sizzle is key for developing that crispy bottom crust!
- Carefully pour the batter into the skillet, filling to about 1 inch from the top. If you prefer a thinner cornbread, simply add less batter.
- Transfer the skillet from the stovetop to the preheated oven and bake for 20–30 minutes, or until the top is golden brown and the center is set. Cooking time can vary from oven to oven.
- TIP: Check with a toothpick: It should come out clean or with just a few moist crumbs attached.
- When done, carefully flip the skillet over onto a plate to expose the beautiful crispy side of the corn bread! If not serving right away, allow it to cool on a wire rack to prevent the outside from getting soggy.
Some of the best cornbread I’ve had in years, even better than Jiffy. Doesn’t take much starter. I’m wondering if I could make this work without flour entirely… I have a coworker with a gluten intolerance. Would be nice to be able to bring something they can eat to the work potlucks.
That’s a good question. I’ve never made cornbread without some flour in it. If you did, I would suggest try using a fine cornmeal and replace the flour with that. Might even work with a gluten free flour sub. I’ve used the bob’s red mill brand for other recipes