Description
Easy Amish Sour Cream Cornbread is moist, tender, and slightly sweet—a perfect side for chili, soups, or stews. Made with simple pantry staples and ready in under 30 minutes, it’s a versatile and comforting addition to any meal.
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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch round or square baking dish.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, sour cream, milk, and oil until smooth.
- Gently stir wet ingredients into dry ingredients until just combined—do not overmix.
- Pour batter into the prepared dish and spread evenly.
- Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly, slice, and serve.
Notes
To add a savory touch, mix in shredded cheese or diced jalapeños.
For a sweeter option, brush the top with a honey-butter glaze post-baking.
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
