Cornbread is a timeless + festive fall favorite of mine. The only problem that can sometimes arise is a dry and crumbly texture. This sourdough cornbread is enhanced with a bit of volume and tang from a robust sourdough starter and greek yogurt. The greek yogurt ensures even moisture and lightness, coupled with a spring from the wild yeast. Bits of spicy jalapeño pepper and sharp cheddar cheese further enrich this sourdough cornbread into an all-around delight.

Serve sourdough cornbread with a bowl of cozy chili, or toast it up with some salad or soup. It also makes for a delicious sandwich, open-faced grilled cheese, or toast with eggs! Days after baking, turn sourdough cornbread into luscious croutons or toast!


  • 138 grams / 1 cup yellow cornmeal
  • 35 grams / 2 tablespoons sourdough starter
  • 165 grams / ¾ cup greek yogurt
  • 100 grams / ½ cup brown sugar
  • 6 grams / 1 teaspoon / 6g salt
  • 2 eggs
  • 11 grams / 2 tablespoons jalapeños, chopped
  • 59 grams / ¼ cup sharp cheddar cheese, shredded


In a large bowl, mix together the cornmeal, sourdough starter, and greek yogurt until thoroughly combined. Add the brown sugar and salt and mix. Add the eggs, one at a time, until evenly incorporated. Let sit for 1-2 hours then begin to stretch and fold the dough over itself. 

As you stretch the dough, layer jalapenos and cheddar over the top of the dough, then fold the stretched part over the top of the jalapenos and cheddar. Repeat until all of the jalapenos and cheddar have been incorporated.

Let the dough sit for 1 hour and repeat the stretch and fold for 4, 90° turns. Let the dough rest 12-14 hours for the bulk fermentation.

When ready to bake, preheat the oven to 475°F and place the loaf of dough on a piece of parchment paper. Bake for 45-50 minutes until the crust turns golden. 

I love anything sweet with a hint of spice, and these sweet and spicy cornmeal cookies certainly have a kick to them. These cornmeal cookies are a new take on the classic slice and bake cookie once you whip up the super simple dough, shape it into logs, brush the edges in egg wash, and roll them in a mix of cayenne + turbinado sugar.

This dough is very flexible and goes well with different add-ins and flavors. I have used it for holiday cornmeal cookies as well. Feel free to experiment!

Not only does the cayenne add a dose of spice, but its beautiful red color augments the cornmeal’s brilliant yellow. These cornmeal cookies are a melange of flavors. Give these sweet and spicy cornmeal cookies a try when you are looking to brighten and spice up your day. 

for the dough

  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 cup cornmeal
  • Pinch of salt

For rolling the edges

Mix the flour, cornmeal, and salt in a medium-sized bowl and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla and 1 egg and mix until combined. Slowly add in the dry ingredients while continuing to mix. Divide the dough in two and wrap separately in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Beat the remaining egg and water and set aside. Mix together the turbinado sugar and cayenne pepper in a rectangular dish or shallow dish that the logs of dough can fit into. Brush the edges of the dough logs with egg wash then roll them in the turbinado/cayenne mixture until the edges are evenly coated.

Slice the cookies ⅓ – ½ inch and place on a parchment-lined baking sheet. Bake for 11-12 minutes until the edges begin to brown.

I will take any excuse to bake with different flours/meals but corn is an all-time favorite of mine. These golden bell cornmeal cookies always get me feeling festive as the song “silver bells” starts playing in my head when I think of them.

I have been making this dough for cornmeal cookies for a while and used to roll it into balls, flatten them, and drizzle them with honey and flaky salt (you can totally try this too!). Then I decided to try the dough with cut-outs and it turns out, it works equally as well! Behold, the golden bells.


for the dough

  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal

Pinch of salt

for the glaze and decoration

cookie dough steps

In a small bowl, mix together the flour, cornmeal, and salt. Set aside.

Beat the butter and sugar together in a stand mixer with a paddle attachment or using a hand mixer until creamy. Add in the egg and vanilla and continue mixing. Slowly add in the dry ingredients until the dough has formed. Everything should be evenly combined.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1-2 hours until firm. Refrigerating the dough will make it easier to roll out.

Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut the dough into quarters and roll out one of the quarters, you will need extra flour. Use a bell-shaped cookie cutter to cut out bells (you can really do whatever shape you’d like!) and place on a parchment-lined cookie sheet.

Bake for 7-9 minutes until edges start to crisp and turn golden. Allow to cool completely.

glaze steps

Place all ingredients in a medium-sized bowl and whisk to combine. Dip the tops of the cooled cookies in glaze, flip over, and allow to set for about 3 minutes before covering in sprinkles.

I like to place the cookies on a cooling rack over a cookie sheet because it allows for easy clean-up! Letting the glaze set prevents the sprinkles from sinking into it. Cover with sprinkles and let harden completely.