Amish Sour Cream Cornbread is the kind of rustic, comforting bake that never goes out of style. Known for its incredibly moist crumb and rich flavor, this cornbread brings a balance of subtle sweetness and hearty texture that pairs beautifully with both savory and sweet dishes. It’s a tried-and-true side dish from traditional Amish kitchens, where simple, quality ingredients are used to create something deeply satisfying.
Unlike many standard cornbread recipes that can turn out dry or crumbly, this version owes its exceptional texture to the addition of sour cream and a touch of melted butter. The sour cream adds a slight tang and creamy moisture, giving the bread a soft interior while the edges still develop that coveted golden crust. It’s a no-fuss, mix-and-bake recipe, making it perfect for weeknight meals, Sunday dinners, or holiday gatherings.
This cornbread isn’t just for chili or soup (though it’s heavenly alongside a steaming bowl). It also makes a stellar companion to roast chicken, pulled pork, or a simple pat of butter with jam. Its slightly sweet note makes it versatile enough to pair with just about anything on your dinner table.
Best of all, it’s ready in just over half an hour with minimal cleanup. A single bowl for dry, one for wet, and a quick stir brings this classic to life. For extra flair, you can serve it with honey butter, herbed butter, or even crumble it into a stuffing or casserole.
Servings: 8
Ready in: 35 minutes
Ingredients :
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup sour cream
- ⅓ cup milk
- ¼ cup melted butter
Instructions :
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the eggs, sour cream, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry and stir gently just until no dry streaks remain. Do not overmix.
- Spread the batter evenly in the prepared baking dish using a spatula.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving warm.
Variations :
- Cheddar Jalapeño: Stir in ¾ cup shredded cheddar cheese and 1 finely diced jalapeño for a spicy twist.
- Sweet Corn Add-In: Fold in ½ cup whole kernel corn (fresh, frozen, or canned) for added texture.
- Maple Syrup Sweetener: Replace the sugar with 3 tablespoons of pure maple syrup for a richer, more natural sweetness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Tips :
- Avoid overmixing the batter to keep the cornbread tender and airy.
- For an extra-crispy bottom, place the greased baking dish in the oven while preheating, then pour the batter into the hot dish.
- This cornbread keeps well at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat leftovers in the oven or toaster oven for best texture.
