There is something truly comforting about classic, homemade cornbread, and this Easy Amish Sour Cream Cornbread Recipe perfectly captures that warm, tender, and slightly tangy magic. With its golden crust and moist, fluffy crumb, this recipe feels like a treasured family secret passed down through generations, making it a delightful addition to any meal or a snack all on its own. Whether you’re a seasoned baker or just starting to explore homemade breads, this cornbread is incredibly approachable and absolutely worth trying.
Ingredients You’ll Need
You’ll be amazed how just a handful of simple pantry ingredients can come together to create something so incredibly delicious. Each one plays a vital role in bringing out the perfect texture and flavor that defines this Easy Amish Sour Cream Cornbread Recipe.
- 1 cup yellow cornmeal: The main star giving cornbread its signature slightly gritty texture and beautiful golden color.
- 1 cup all-purpose flour: Balances the cornmeal and adds structure for a tender crumb.
- 1/4 cup granulated sugar: A touch of sweetness to enhance depth without overpowering the savory notes.
- 1 tablespoon baking powder: Ensures your cornbread rises nicely, creating a light and fluffy bite.
- 1/2 teaspoon salt: Amplifies all the flavors, making every mouthful pop.
- 2 large eggs: Bind everything together while contributing richness.
- 1 cup sour cream: The secret ingredient that keeps the bread moist and adds a subtle tang.
- 1/3 cup milk: Helps achieve the perfect batter consistency.
- 1/3 cup vegetable oil or melted butter: Boosts tenderness and gives a slight buttery flavor.
How to Make Easy Amish Sour Cream Cornbread Recipe
Step 1: Prepare Your Baking Dish
Before diving into mixing the ingredients, preheat your oven to 375°F (190°C) and generously grease a 9-inch round or square baking dish. This ensures your cornbread will have a lovely crust and release effortlessly when it’s done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Taking a moment to combine these well will help guarantee even distribution so every bite has consistent flavor and rise.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, sour cream, milk, and oil until the mixture is smooth and velvety. The sour cream is the real magic here, lending moisture and that unmistakable Amish tang.
Step 4: Combine Wet and Dry Ingredients
Gently fold the wet ingredients into the dry mix, stirring just until everything is combined. Avoid overmixing or your cornbread could turn out tough rather than tender. A few lumps are perfectly fine!
Step 5: Bake Until Golden
Pour your batter into the prepared dish and spread it out evenly. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top has a gorgeous golden color and a toothpick inserted into the center comes out clean.
Step 6: Cool and Slice
After baking, let the cornbread cool slightly so it firms up a bit, making slicing easier. Then cut it into warm, inviting squares or wedges and get ready to enjoy!
How to Serve Easy Amish Sour Cream Cornbread Recipe
Garnishes
This cornbread is wonderful as is, but adding a pat of melting butter on each slice makes it sublime. If you’re feeling adventurous, a drizzle of honey or a sprinkle of fresh herbs like chives or thyme bring an extra layer of flavor that turns simple into spectacular.
Side Dishes
Because of its subtle sweetness and moist texture, this Easy Amish Sour Cream Cornbread Recipe pairs beautifully with hearty soups, rich stews, or classic Southern dishes like fried chicken and collard greens. It’s also a welcoming companion to chili or barbecued meats, cutting through bold flavors with a gentle touch.
Creative Ways to Present
Take your presentation up a notch by serving this cornbread warm alongside a variety of homemade jams or spicy salsas for dipping. Alternatively, crumble it over a bowl of chili as a flavorful topping or turn it into cornbread stuffing for holiday gatherings — possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in plastic wrap or store in an airtight container. Keep them at room temperature, and your cornbread will stay moist and fresh for up to two days, making it perfect for quick snacks or breakfast on the go.
Freezing
To enjoy this Easy Amish Sour Cream Cornbread Recipe anytime, freeze slices individually on a baking sheet, then transfer to a resealable freezer bag. Frozen cornbread lasts up to three months and is just as delicious thawed and reheated.
Reheating
For the best reheated cornbread, warm slices in the oven at 300°F (150°C) for about 10 minutes or until heated through. You can also microwave a slice wrapped in a damp paper towel for 20–30 seconds for a quick fix that keeps it moist.
FAQs
Can I use buttermilk instead of sour cream?
Absolutely! Buttermilk is a great substitute and will keep the tender crumb and subtle tang. Just reduce the milk slightly to keep your batter from becoming too runny.
Is this recipe gluten-free?
Not as written, since it uses all-purpose flour. However, swapping in a gluten-free flour blend can work well if you want a gluten-free version—just check the blend’s baking recommendations.
What’s the difference between this and regular cornbread?
The addition of sour cream in this Easy Amish Sour Cream Cornbread Recipe creates a moister, denser, and slightly tangy bread compared to typical cornbread, which tends to be drier and more crumbly.
Can I bake this in a cast iron skillet?
Yes, baking in a preheated cast iron skillet adds a wonderfully crisp crust all around. Just grease the skillet well and reduce baking time by a few minutes since cast iron retains heat so well.
How do I know when it’s done baking?
Look for a golden-brown crust and test by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cornbread is perfectly baked.
Final Thoughts
There’s a comforting simplicity in the Easy Amish Sour Cream Cornbread Recipe that makes it a kitchen favorite for good reason. Its moist crumb and golden exterior are perfect for soaking up butter, soups, or just enjoying on their own. Give this recipe a try soon—your taste buds will thank you for this little slice of Amish-inspired heaven.
Print
Easy Amish Sour Cream Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Amish Sour Cream Cornbread is a moist, tender, and flavorful twist on classic cornbread, enhanced with the richness of sour cream. Perfectly golden and slightly sweet, it pairs wonderfully with soups, chili, or as a standalone snack, making it a delightful addition to any meal.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/3 cup milk
- 1/3 cup vegetable oil or melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking dish to prevent sticking and ensure easy removal of the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined to create an even base for the batter.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, milk, and vegetable oil (or melted butter) until the mixture is smooth and uniform, ensuring the wet ingredients are fully blended.
- Combine Wet and Dry: Gently stir the wet ingredients into the dry ingredients just until combined; be careful not to overmix to maintain a tender texture in the finished bread.
- Pour Batter into Dish: Pour the batter into the prepared baking dish and spread it evenly, ensuring uniform thickness for consistent baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing it into pieces and serving warm for the best flavor and texture experience.
Notes
- Do not overmix the batter to keep the cornbread light and tender.
- You can substitute milk with buttermilk for a richer flavor.
- Use melted butter instead of vegetable oil for a buttery taste.
- Serve warm with honey or butter for an extra treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
