Amish Sour Cream Cornbread

by

Moist, Buttery & Perfectly Tangy

Why This Recipe Stands Out

🧈 Rich sour cream makes it ultra-moist
🌽 Golden crust with tender, fluffy center
⏱ Ready in 30 minutes – no fancy techniques
🍯 Perfect balance – not too sweet, not too plain

Ingredients

Dry Ingredients

1 cup (120g) all-purpose flour
1 cup (140g) yellow cornmeal
¼ cup (50g) granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

1 cup (240ml) sour cream
½ cup (120ml) whole milk
2 large eggs
¼ cup (60ml) melted butter

Step-by-Step Instructions

1. Prep & Mix

  1. Preheat oven to 375°F (190°C). Grease 8-inch square or 9-inch round pan.
  2. Whisk dry ingredients in large bowl.
  3. In another bowl, beat wet ingredients until smooth.

2. Combine & Bake

  1. Pour wet into dry ingredients; stir just until combined (some lumps OK).
  2. Transfer to pan; smooth top.
  3. Bake 20-25 minutes until golden and toothpick comes clean.

3. Serve Warm

Let cool 5 minutes before slicing.

Pro Tips

🔥 Cast iron magic: Use preheated 10-inch skillet for crispier edges
🌶 Savory twist: Add ½ cup shredded cheddar + 1 diced jalapeño
🍯 Sweet upgrade: Drizzle with honey butter (1:1 honey + melted butter)

Serving Suggestions

🥣 Classic with chili or soup
🧈 Slather with apple butter for breakfast
🍗 Perfect alongside fried chicken

“The only cornbread recipe you’ll ever need!” 🌽✨

Storage: Keeps 3 days wrapped at room temp. Freezes well for 2 months.

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