Name: Easy Amish Sour Cream Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup sour cream; 1/3 cup milk; 1/3 cup vegetable oil or melted butter

This rich and moist Easy Amish Sour Cream Cornbread , made with sour cream, is a comforting and simple side dish that complements hearty soups, stews, or chili. Its tender crumb and slightly sweet flavor make it a versatile choice for any meal.

Why You’ll Love This Recipe

It’s incredibly moist and tender thanks to the addition of sour cream.

Quick and easy to prepare, requiring just a few pantry staples.

Perfect for pairing with both savory dishes like chili and sweet accompaniments like honey.

A timeless, family-friendly recipe that always impresses.

Bakes beautifully in under 30 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup sour cream

1/3 cup milk

1/3 cup vegetable oil or melted butter

Directions

Preheat the oven to 375°F (190°C) and grease a 9-inch round or square baking dish.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk the eggs, sour cream, milk, and oil until smooth.

Add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread light.

Pour the batter into the prepared baking dish, spreading it evenly.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the cornbread cool for a few minutes before slicing and serving.

Servings and Timing

Servings: 8

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Variations

Cheesy Cornbread: Mix in 1/2 cup of shredded cheddar or pepper jack cheese for a savory twist.

Honey-Glazed: Brush the top with a mixture of honey and melted butter right after baking.

Jalapeño Cornbread: Add 1-2 diced jalapeños for a spicy kick.

Corn Kernel Addition: Fold in 1/2 cup of cooked corn kernels for added texture.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Reheating: Warm slices in the oven at 350°F (175°C) for 5-10 minutes, or microwave for 20-30 seconds.

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FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and will provide a similar tangy flavor and moisture.

Can I make this cornbread in a cast iron skillet?

Absolutely. Grease the skillet well and preheat it in the oven before adding the batter for crispy edges.

How do I prevent my cornbread from being too dry?

Make sure not to overbake it and measure your ingredients accurately, especially the liquids.

Can I reduce the sugar for a less sweet cornbread?

Yes, you can reduce the sugar to 1-2 tablespoons or omit it entirely for a savory version.

What’s the best way to serve this cornbread?

It pairs wonderfully with butter, honey, or alongside hearty dishes like chili, barbecue, or soups.

Conclusion

This Easy Amish Sour Cream Cornbread is a foolproof recipe that’s as versatile as it is delicious. Whether served fresh out of the oven or reheated the next day, it’s a comforting addition to any meal. With its rich, tender crumb and customizable variations, this cornbread will quickly become a staple in your recipe collection.

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