A loaf of kefir fermented honey thyme sourdough cornbread sliced and placed in a serving dish.

Kefir Fermented Honey Thyme Sourdough Cornbread

This kefir fermented honey thyme sourdough cornbread is more nutritious than your typical cornbread and easy on digestion! Using milk kefir to ferment the batter adds extra yumminess to the bread, without the maintenance of the sourdough starter. The tanginess of the kefir resembles the flavour of lemon, which pairs really well with honey and thyme to make this cornbread extra special.

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 501 kcal
Author Yang


  • 1/4 cup grass-fed unsalted butter
  • 1 1/2 cup organic whole milk kefir (See notes below)
  • 2 large organic eggs
  • 1/4 cup raw honey
  • 1 1/4 cup non-GMO fine ground cornmeal
  • 1 cup unbleached all purpose flour
  • 1/2 tsp fine sea salt or Himalayan salt
  • 3 tbsp thyme


  1. Melt the butter, take care to make sure it's not hot, then combine with eggs, honey, and milk kefir. Mix all wet ingredients in a bowl.

  2. Combine cornmeal, flour, salt and thyme. Mix all dry ingredients, then gently fold in the wet ingredients, until evenly combined. Do not over mix.

  3. Leave the batter covered in room temperature to ferment for 12 hours, or overnight. 

  4. Very gently transfer the batter into a regular loaf pan (5x9 inches). You should see air holes in the batter and the batter is light and fluffy. Do not stir the batter to make it sink back down. Bake in a pre-heated oven at 400ºF for 40 minutes or until the inside is no longer wet. 

Recipe Notes

  1. I used home-made kefir from real kefir grains. Older kefir too yeasty to drink are great to use as starter in baking. Older kefir are usually stronger and faster at fermenting the batter as well.
  2. The prep and cook time do not include fermentation time.
  3. This kefir fermented sourdough cornbread tastes best when it's hot out of the oven.