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
Scale
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.
