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Amish Sour Cream Cornbread

This moist, slightly sweet cornbread is buttery, tender, and easy to make, perfect for weeknight dinners or holiday sides.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Breakfast, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 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

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment.
  2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  3. In a second bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
  4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
  5. Scrape the batter into the prepared pan and smooth the top lightly with the spatula.
Baking
  1. Bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  2. Let cool slightly in the pan (10 minutes) before slicing. Serve warm or at room temperature.

Notes

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. Always check for off smells or mold before using.