Easy Amish Sour Cream Cornbread Recipe
If ever there was a cornbread recipe that stole the show at potlucks and family feasts, it’s this Easy Amish Sour Cream Cornbread. Each square is irresistibly moist, perfectly sweet, and deliciously crumbly, with a tender richness all its own. Thanks to a generous helping of sour cream, every bite offers a melt-in-your-mouth texture that’s miles above your average cornbread. Whether you’re baking for a holiday dinner, a cozy weeknight meal, or simply to satisfy a serious cornbread craving, this recipe guarantees you’ll end up with a pan of golden perfection every single time.
Ingredients You’ll Need
The beauty of Easy Amish Sour Cream Cornbread is how effortlessly these simple pantry staples transform into something magical. Each ingredient has a role to play: from the soft crumb to the irresistible flavor, there’s a reason for every addition.
- All-purpose flour: Adds structure and gives the cornbread its soft, springy base.
- Yellow cornmeal: Offers that signature cornbread flavor and classic golden color.
- Granulated sugar: Just enough for a hint of sweetness that balances the savory notes.
- Baking powder: Your fluffy friend—helps the cornbread rise beautifully every time.
- Salt: Enhances all the other flavors and prevents the cornbread from tasting flat.
- Sour cream: The magic ingredient behind the exceptionally moist and tender crumb.
- Milk: Helps thin out the batter just right for a pourable consistency.
- Large eggs: Bind everything together while adding delicate richness.
- Unsalted butter, melted: Infuses every bite with buttery bliss and keeps the cornbread soft.
How to Make Easy Amish Sour Cream Cornbread
Step 1: Preheat Your Oven and Prepare the Pan
Set your oven to 400°F (200°C). Meanwhile, grease an 8×8-inch baking dish or a trusty cast-iron skillet. The skillet is a fun option for an extra-crispy bottom and classic rustic vibes, but either will serve you well!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, yellow cornmeal, sugar, baking powder, and salt. Take a moment to break up any lumps—this helps the final bread bake up evenly and keeps the crumb super tender.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the sour cream, milk, eggs, and melted butter until silky smooth. This quartet is the heart and soul of our Easy Amish Sour Cream Cornbread, giving it unbeatable richness and a creamy texture.
Step 4: Mix it All Together
Pour the wet ingredients into the bowl of dry ones. Gently stir with a spatula or wooden spoon until just combined—don’t overmix! Overworking the batter can lead to denser cornbread, and we’re aiming for light and delicate.
Step 5: Bake to Golden Perfection
Scrape the batter into your prepared dish or skillet and smooth the top. Slide it into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the top turns gloriously golden and a toothpick poked into the center comes out clean.
Step 6: Rest and Slice
Once out of the oven, let the cornbread cool slightly so it holds together when slicing. Then cut into hearty squares and get ready for rave reviews.
How to Serve Easy Amish Sour Cream Cornbread
Garnishes
A pat of creamy butter melting on top is a must, but you can also drizzle on a touch of honey for extra sweetness or add a sprinkle of flaky salt for contrast. If you’re feeling adventurous, a pinch of fresh chopped herbs or sharp shredded cheese makes things extra special.
Side Dishes
This cornbread truly shines alongside rich stews, chili, or barbecue—think smoky pulled pork or spicy jambalaya. Serve it with homemade soups or a simple bowl of beans for a dreamy down-home meal.
Creative Ways to Present
You can bake Easy Amish Sour Cream Cornbread in a cast-iron skillet and cut it into rustic wedges, or try baking it in muffin tins for adorable, single-serve rounds. For parties, use cookie cutters to create fun shapes, or split each piece and use them as a base for open-faced sandwiches piled high with savory toppings.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cornbread tightly wrapped or in an airtight container at room temperature for up to two days. After that, transfer to the fridge to keep it fresh for another couple of days.
Freezing
Easy Amish Sour Cream Cornbread is freezer-friendly, too! Wrap individual squares in plastic wrap, then seal in a zip-top bag. Label and freeze for up to two months. Simply thaw on the counter or microwave when you’re ready to enjoy.
Reheating
To reheat, warm the cornbread in a 300°F oven for about 10 minutes or zap individual slices in the microwave for 10–15 seconds. A quick reheat wakes up the texture and makes it taste freshly baked again.
FAQs
Can I substitute Greek yogurt for sour cream in Easy Amish Sour Cream Cornbread?
Absolutely! Full-fat Greek yogurt is a fantastic substitute and will yield a similarly rich, moist crumb. The flavor is a touch tangier, but just as delicious.
How do I prevent my cornbread from turning out dry?
Make sure not to overbake it—every oven is a bit different, so check a few minutes early. The sour cream in this recipe also goes a long way toward keeping things moist, so don’t skip it!
Can I make this recipe gluten-free?
Yes! Swap in your favorite 1:1 gluten-free flour blend in place of all-purpose flour. Just make sure your baking powder is gluten-free too.
What can I add to make Easy Amish Sour Cream Cornbread savory?
Try mixing in chopped jalapeños, shredded cheddar, or a handful of corn kernels before baking. These easy add-ins turn the basic recipe into something new every time.
Why is my cornbread crumbly?
Cornbread does naturally have a crumbly texture, but too little liquid or overbaking accentuates it. Be careful to measure ingredients properly and keep an eye on your timer while baking for the best texture.
Final Thoughts
If you adore classic comfort food with a homemade touch, it’s time to treat yourself to Easy Amish Sour Cream Cornbread. It’s dependable, it’s downright delicious, and it makes every meal feel extra special. I can’t wait for you to share it with your favorite folks—happy baking!
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Easy Amish Sour Cream Cornbread Recipe
- Total Time: 35 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
This Easy Amish Sour Cream Cornbread is a moist and tender delight that pairs perfectly with any meal. With a hint of sweetness and a soft crumb, this cornbread is a classic favorite that’s quick and simple to make.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk the sour cream, milk, eggs, and melted butter until smooth.
- Combine and Bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared dish and bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Serve: Let cool slightly, slice, and serve warm.
Notes
- This cornbread is moist and tender thanks to the sour cream.
- For a savory twist, try adding chopped jalapeños, shredded cheese, or corn kernels.
- Best served warm with butter and honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
