If you’re searching for a perfectly moist, slightly sweet, and utterly comforting side, look no further than this Easy Amish Sour Cream Cornbread. It’s an old-fashioned favorite that bakes up golden and tender every time, with a delicate crumb that practically melts in your mouth. Whether you’re pairing it with a cozy bowl of chili or just savoring it warm from the oven with a pat of butter, this cornbread is about to become a staple at your table.
Ingredients You’ll Need
You’ll be amazed by how this Easy Amish Sour Cream Cornbread comes together with just a handful of pantry staples. Each ingredient has a special part to play, from creating that signature golden color to delivering the perfect balance of moisture and flavor.
- All-purpose flour: Forms the structure and keeps the crumb light and tender.
- Yellow cornmeal: Brings a classic cornbread flavor and a cheery golden hue.
- Granulated sugar: Adds a subtle sweetness that highlights the corn flavor.
- Baking powder: Gives your cornbread a beautiful lift for a fluffy texture.
- Baking soda: Reacts with the sour cream for extra tenderness and rise.
- Salt: Enhances and balances all the other flavors.
- Sour cream: The secret to unbelievably moist, rich cornbread every single time.
- Milk: Loosens the batter just enough while adding a touch of creaminess.
- Large eggs: Bind everything together and contribute to that lovely golden color.
- Unsalted butter (melted and slightly cooled): Delivers a rich, buttery flavor in every bite.
How to Make Easy Amish Sour Cream Cornbread
Step 1: Preheat and Prepare Your Pan
Set your oven to 400°F so it has time to fully heat up while you mix the batter. Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal—the choice is yours! This simple preparation ensures your Easy Amish Sour Cream Cornbread will release perfectly, every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Be sure they’re evenly blended—this creates a uniform texture and helps the baking powder and soda work their magic.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the sour cream, milk, eggs, and melted butter until the mixture is smooth and creamy. The sour cream is the star here, creating a luscious base that sets this cornbread apart from the rest.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t overmix! The batter should look slightly lumpy, but without dry streaks of flour. This keeps your Easy Amish Sour Cream Cornbread soft and tender.
Step 5: Bake to Golden Perfection
Scrape the batter into your prepared baking dish and smooth the top. Bake for 20 to 25 minutes, or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. Let it cool for a few minutes before slicing—you’ll find it hard to wait, but it’s worth it!
How to Serve Easy Amish Sour Cream Cornbread
Garnishes
A pat of creamy butter is always a classic, but you can also drizzle on some honey or maple syrup for a sweet touch. Fresh herbs like chives or a sprinkle of flaky sea salt add a pop of color and a little extra flavor.
Side Dishes
This Easy Amish Sour Cream Cornbread is the perfect partner for hearty soups, stews, and chilis. It’s also a dream alongside BBQ, fried chicken, or a big fall salad. The mild sweetness and soft crumb complement so many main courses.
Creative Ways to Present
Cut the cornbread into rustic squares or playful wedges for a casual meal, or use a biscuit cutter for fun rounds at a brunch spread. For gatherings, serve with small bowls of flavored butters (think honey butter or herbed butter) so guests can dress up their slice.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Easy Amish Sour Cream Cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. If you want it to last a bit longer, tuck it in the fridge for up to a week.
Freezing
To freeze, let the cornbread cool completely, then slice and wrap each piece individually. Store in a freezer-safe bag or container, and your Easy Amish Sour Cream Cornbread will keep beautifully for up to three months.
Reheating
Reheat slices in the microwave for 15-20 seconds, or warm them in a low oven (about 300°F) until heated through. A quick toast in a skillet with a dab of butter also brings back that fresh-baked taste!
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Plain Greek yogurt works well as a substitute for sour cream in this recipe, giving you a similar moist texture and tangy flavor.
Can I make this Easy Amish Sour Cream Cornbread gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free blend. Just make sure it contains xanthan gum for the best texture.
What’s the best way to tell if the cornbread is done?
Check for a golden top and insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached.
Can I add extras like cheese or corn to the batter?
Definitely! Stir in up to 1/2 cup of shredded cheddar cheese, chopped scallions, or fresh corn kernels for extra flavor and personality.
Is this Easy Amish Sour Cream Cornbread sweet or savory?
It strikes a beautiful balance—just sweet enough to be enjoyed on its own, but not so sugary that it overpowers savory meals.
Final Thoughts
I hope you’re as excited to try this Easy Amish Sour Cream Cornbread as I am to share it! This recipe is pure comfort and comes together so easily, it just might become your new go-to. Give it a spot on your table and watch it disappear—one warm, buttery slice at a time.
Print
Easy Amish Sour Cream Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Amish, American
- Diet: Vegetarian
Description
This Easy Amish Sour Cream Cornbread is a moist, tender, and slightly sweet cornbread made with sour cream for enhanced richness and flavor. Perfect as a side dish for any meal, it offers a delightful crumb and golden crust that both beginners and experienced bakers can enjoy making.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/3 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, blend the sour cream, milk, eggs, and melted butter until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until combined. Avoid overmixing to keep the batter light and tender.
- Transfer to baking dish: Pour the batter into the prepared baking dish, spreading it evenly and smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and let the cornbread cool slightly before slicing. Serve warm or at room temperature.
Notes
- For a richer flavor, substitute half the unsalted butter with bacon drippings.
- Optional additions: stir in 1/2 cup of corn kernels or shredded cheddar cheese to add texture and flavor.
- Do not overmix the batter to ensure a light, tender crumb.
- Use parchment paper for easier removal and cleanup.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
