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
Scale
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
