Amish Sour Cream Cornbread
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I first fell for this Amish sour cream cornbread at a potluck where every bite was buttery, tender, and surprisingly simple. This is a moist, slightly sweet cornbread that leans more cake-like than gritty — thanks to the sour cream — and it’s perfect for weeknight dinners, holiday sides, or packing into a lunchbox. If you like comforting casseroles and baked sides, you might also enjoy a hearty baked spaghetti casserole recipe that uses a similar creamy approach.
Why you’ll love this dish
This cornbread is the kind that slices neatly, stays moist for days, and pleases picky eaters. A handful of reasons to make it:
- Texture: Sour cream keeps the crumb tender and soft rather than dry and crumbly.
- Speed: It mixes up in minutes and bakes in under half an hour.
- Versatility: Works as a side for chilis and soups, or as a sweet breakfast square with butter and jam.
- Budget-friendly: Pantry staples and simple dairy make it economical.
“Buttery, tangy, and impossibly tender — this cornbread disappears fast at our family gatherings.”
The cooking process explained
At its core this recipe follows a quick two-bowl method: dry ingredients whisked together, wet ingredients beaten until smooth, then the two combined and baked. No resting time, no creaming required. Expect about 10 minutes active prep and 20–25 minutes in the oven.
What you’ll need
- 1 cup cornmeal (medium grind)
- 1 cup all-purpose flour (substitute 1:1 gluten-free flour for GF baking)
- 1/4 cup granulated sugar (increase to 1/3 cup for a sweeter loaf)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream (full fat gives best texture; plain Greek yogurt can substitute)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1/4 cup butter, melted (or neutral oil for dairy-free)
- 2 large eggs
Tip: the acid in sour cream reacts with baking powder and keeps the crumb bright and tender — you see the same technique of sour cream enriching baked goods in recipes like this blueberry sour cream coffee cake.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a second bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top lightly with the spatula.
- Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly in the pan (10 minutes) before slicing. Serve warm or at room temperature.
Best ways to enjoy it
This cornbread is flexible. Try these serving ideas:
- Classic pairing: a bowl of chili or beef stew — the cornbread soaks up juices beautifully.
- Brunch: warm slices with a smear of butter and honey or preserves.
- Savory upgrade: top with shredded cheddar and a swipe of jalapeño jelly for contrast.
- Picnic-ready: cool completely, wrap tightly, and slice for portable sandwiches.
Storage and reheating tips
Store cooled cornbread at room temperature wrapped in plastic or in an airtight container for up to 2 days. For longer storage, refrigerate up to 5 days.
To freeze: wrap tightly in plastic and then foil, or store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheat slices in a 350°F oven for 8–10 minutes or warm individual servings in the microwave for 15–25 seconds. When reheating, cover lightly with foil to prevent the top from drying out. Always discard if you notice off smells, odd colors, or mold.
Pro chef tips
- Measure flour correctly: spoon into the cup and level off to avoid a dense loaf.
- Don’t overmix: stirring just until combined keeps the cornbread tender; overmixing develops gluten and makes it tough.
- Warm the butter: melted but slightly cooled butter blends more evenly with sour cream and eggs.
- Even browning: if your oven runs hot, rotate the pan halfway through baking.
- Make ahead: bake the day before and reheat; flavor improves slightly as it rests.
If you enjoy hearty, saucy mains, you may also like this other comforting baked spaghetti casserole that pairs nicely with cornbread.
Creative twists
Want to change the profile? Try one of these ideas:
- Cheddar & Chive: fold in 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives before baking.
- Honey Butter: replace half the sugar with honey and brush warm slices with honey-butter.
- Jalapeño Cornbread: add 1–2 chopped jalapeños and 1/2 cup corn kernels for a spicy-sweet bite.
- Gluten-free: use a 1:1 gluten-free baking blend and check that baking powder is gluten-free.
- Dairy-free/Vegan-ish: swap butter for oil, use plant-based yogurt for sour cream, and replace eggs with flax eggs (note: texture will change).
Helpful answers
- How long does it take to make?
- About 10 minutes active prep and 20–25 minutes bake time — plan for 35 minutes total including cooling.
- Can I make this in a cast-iron skillet?
- Yes. Preheat the skillet in the oven, pour batter into the hot skillet, and bake — this gives an extra-crispy edge. Reduce bake time slightly if your skillet is very hot.
- Can I reduce the sugar?
- Yes. You can lower the sugar to 2 tablespoons or omit it for a more savory cornbread. The sour cream still keeps it moist.
- Is sour cream essential?
- Sour cream provides tenderness and a slight tang. Plain Greek yogurt is the best one-to-one substitute; milk alone will produce a drier result.
Conclusion
This Amish sour cream cornbread is a fast, forgiving recipe that rewards simple ingredients with a tender, buttery crumb. For a similar traditional take, see Amish Sour Cream Cornbread – My Country Table, or compare a streamlined version at Easy Amish Sour Cream Cornbread – Sweet Little Bluebird. If you’re curious to explore other sour-cream-enriched cornbread recipes, this Sour Cream Cornbread Recipe is a solid reference.
Amish Sour Cream Cornbread
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a second bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
- Scrape the batter into the prepared pan and smooth the top lightly with the spatula.
- Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly in the pan (10 minutes) before slicing. Serve warm or at room temperature.
