We are huge cornbread fans, so one of the first things I purchased to mill was popcorn, and that recipe was AMAZING (Fresh Milled Flour Cornbread) but since then, the corn has just been sitting in the pantry. In addition, I feel like every week I have been making tortillas for Mexican night- which has unofficially become a weekly event, and I am not mad about it. We have made lots of tacos including my Cast Iron Taco Skillet and my Sourdough Discard Flour Tortillas (with Fresh Milled Flour) which are both so delicious. But when I recently made Cast Iron Fajitas I wanted to try a different vessel for that delicious chicken and veggie dish, and then it hit me. I could fresh mill corn for tortillas and use up that corn while also making a delicious tortilla. That’s how these tortillas came to life in my kitchen—trying to use up some fresh-milled corn. And no hard feelings to my flour tortilla, but these sourdough fresh milled corn tortillas have become a family favorite.
These Sourdough Fresh Milled Corn Tortillas are soft, chewy, and full of flavor—but they taste more like a flour tortilla with a subtle corn flavor rather than traditional masa tortillas. So if you're expecting a classic corn tortilla, this isn't that. But if you're craving something sturdy, flavorful, and perfect for wraps, tacos, or quesadillas… this recipe is it.
Why You’ll Love these Sourdough Fresh Milled Corn Tortillas
- A delicious way to use up your pop corn that needs to be milled
- Chewy and soft with the perfect balance of flavor
- Made with sourdough starter—bubbly or discard works!
- No funky ingredients or preservatives—just real, nourishing food
- Great for tacos, wraps, quesadillas, and more
Equipment Needed:
- Cast Iron
- Tortilla Press
Ingredients for Sourdough Fresh Milled Corn Tortillas
- Popcorn to be fresh milled (some mills require dent corn, check before milling)
- Bread Flour
- Water
- Olive Oil
- Sourdough (can be discard or active)
- Salt
Serve these Sourdough Fresh Milled Corn Tortillas with:
Sourdough Fresh Milled Corn Tortillas
Equipment
- cast iron skillet
- Tortilla press
Ingredients
- 200 g Corn Popcorn, dent corn depending on your mill (not pop corn kernels that you buy from a big box store)
- 200 g Bread Flour
- 90 g Sourdough Active or discard
- 58 g Olive Oil
- 130 g Water
- 10 g Salt
Instructions
Mix all ingredients
- Mix all ingredients in a large bowl until a soft dough forms. If it’s too dry, add a splash of water; too sticky, add a dusting of flour.
cover and rest
- cover and rest for 20–30 minutes to let the dough hydrate.
Divide the dough
- Divide dough into 9-12 balls and cover with a damp towel while working.
Make the tortillas
- Preheat your cast iron skillet over medium-high heat.
- Use a tortilla press (lined with parchment or plastic) to press each ball into a thin circle.
- Cook tortillas one at a time in the hot skillet for 30–60 seconds per side, until bubbles form and light browning appears.
- Place cooked tortillas in a clean kitchen towel to keep warm and soft.
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