Amish Sour Cream Cornbread

Why You’ll Love This Recipe

I Enjoy This Cornbread Because It’s So Versatile. It Works Just As Well Alongside Chili Or Stew As It Does With Roast Chicken Or A Fresh Salad. I Also Like That It Has A Subtle Sweetness Balanced By A Rich, Buttery Flavor. When I Serve It Warm With A Pat Of Butter Or A Drizzle Of Honey, It Becomes Absolutely Irresistible.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Cup Cornmeal

• 1 Cup All-Purpose Flour

• ¼ Cup Granulated Sugar

• 1 Tbsp Baking Powder

• ½ Tsp Salt

• 1 Cup Sour Cream

• ½ Cup Milk

• ¼ Cup Butter, Melted

• 2 Large Eggs

Directions

1. I Preheat My Oven To 400°F (200°C) And Grease An 8-Inch Square Baking Dish.

2. In A Large Bowl, I Whisk Together The Cornmeal, Flour, Sugar, Baking Powder, And Salt.

3. In A Separate Bowl, I Mix The Sour Cream, Milk, Melted Butter, And Eggs Until Smooth.

4. I Pour The Wet Ingredients Into The Dry Ingredients And Stir Just Until Combined, Being Careful Not To Overmix.

5. I Spread The Batter Evenly Into The Prepared Baking Dish.

6. I Bake For 20–25 Minutes Until The Top Turns Golden And A Toothpick Inserted In The Center Comes Out Clean.

7. I Let The Cornbread Cool Slightly Before Slicing And Serving.

Servings And Timing

This Recipe Makes About 8 Servings. It Takes Around 10 Minutes To Prepare And 20–25 Minutes To Bake, For A Total Of About 35 Minutes.

Variations

I Sometimes Add 1 Cup Of Shredded Cheddar Cheese For A Cheesy Kick. For More Texture And Sweetness, I Mix In ½ Cup Of Corn Kernels. When I Want A Spicy Version, I Add 1–2 Finely Chopped Jalapeños. For A Gluten-Free Option, I Replace The All-Purpose Flour With A Gluten-Free Blend. Using Stone-Ground Cornmeal Also Gives It A More Traditional, Rustic Feel.

Storage/Reheating

I Store Leftovers In An Airtight Container At Room Temperature For Up To 2 Days Or In The Refrigerator For Up To 5 Days. To Reheat, I Warm The Cornbread In The Oven At 325°F Until Heated Through, Or Microwave Individual Slices For About 20 Seconds. This Cornbread Also Freezes Well For Up To 2 Months.

FAQs

Can I Make This Recipe In A Cast Iron Skillet?

Yes, I Sometimes Bake It In A Buttered Cast Iron Skillet For Crispier Edges.

Can I Reduce The Sugar?

Absolutely—I Adjust The Sugar To Taste, Sometimes Cutting It In Half For A More Savory Cornbread.

What’s The Best Way To Serve Amish Cornbread?

I Love Serving It Warm With Butter, Honey, Or Even A Spoonful Of Jam.

Can I Use Greek Yogurt Instead Of Sour Cream?

Yes, Greek Yogurt Works Well As A Substitute While Still Keeping The Cornbread Moist.

How Do I Prevent The Cornbread From Drying Out?

I Avoid Overbaking And Check For Doneness Early—Once The Toothpick Comes Out Clean, It’s Ready.

Conclusion

I Love Making Amish Sour Cream Cornbread Because It’s Simple, Moist, And Packed With Flavor. The Sour Cream Makes It Unique Compared To Traditional Cornbread, And It Pairs Beautifully With Everything From Hearty Stews To Light Salads. Whether I Serve It Fresh Out Of The Oven With Butter Or Dress It Up With Cheese And Jalapeños, It’s Always A Comforting Addition To The Table.

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