Amish Sour Cream Cornbread

Why I Can’t Get Enough of This Cornbread

Let me tell you something about Amish Sour Cream Cornbread it’s one of those recipes I fell in love with the very first bite. This is one 35 minutes meal , You know how some foods just feel like a warm hug? This is exactly that. The kind of thing you make on a chilly afternoon when you’re craving something simple, comforting, and downright delicious.

I’ll be honest, the first time I tried this, I was skeptical. I mean, sour cream in cornbread? It sounded… different. But oh, was I in for a treat! The sour cream adds this magical creaminess, keeping the cornbread soft and moist, without being overly sweet. It’s not the crumbly dry stuff we’ve all had to politely grin through at family potlucks nope, this one is perfection.

And speaking of potlucks, this is hands down my go to. The buttery, golden edges and soft center make it irresistible. Everyone always asks for seconds, and I can’t help but feel a little proud when they rave about it. It’s so simple to make, but the flavor? It’s anything but basic. Trust me, once you make it, you’ll find yourself coming back to this recipe again and again. It’s just that good. Let’s dive in together aprons on, my friend!

Amish Sour Cream Cornbread Recipe

Ingredients You’ll Need

Alright, friends, let’s gather everything we need for this absolutely delightful Amish sour cream cornbread! This is all about simplicity and flavor, so no fancy schmancy stuff here just good old-fashioned ingredients:

• 1 cup of yellow cornmeal – I love the texture and slight nuttiness it gives. Make sure to grab a good quality one.
• 1 cup of all-purpose flour – This helps balance the cornmeal, making the cornbread soft and divine.
• 2/3 cup of sugar – Yes, I see you sweet cornbread fans out there. This gives just the right amount of sweetness.
• 1 teaspoon of baking powder – Our little helper for fluffiness.
• 1/2 teaspoon of baking soda – Trust me, this paired with the sour cream does magic.
• 1/2 teaspoon of salt – Gotta balance those flavors!
• 1 cup of sour cream – This is the superstar here. It makes the cornbread moist and melt-in-your-mouth good.
• 2 large eggs – For binding everything and giving structure. Room temp works best!
• 1/3 cup of melted butter – There’s no such thing as too much butter, right? Adds richness and that irresistible flavor.

Cooking Instructions

Okay, let’s roll up those sleeves and dive into this super easy recipe, step by step:

1. Preheat your oven to 375°F (190°C). While it’s warming up, grab an 8×8-inch baking pan and grease it or line it with parchment paper. I love parchment it makes cleanup a breeze (lazy chef hacks, am I right?).
2. Mix the dry ingredients. In a big ol’ mixing bowl, combine your cornmeal, flour, sugar, baking powder, baking soda, and salt. I usually give it a quick whisk to make sure all the powders are cozy with each other.
3. Bring on the wet ingredients. In a separate bowl, whisk together the sour cream, eggs, and melted butter. The sour cream might seem a bit thick, but that’s the secret to moist cornbread. Trust me, don’t skimp on it.
4. Combine the wet and dry. Slowly pour the wet mix into the dry mix and gently stir everything with a wooden spoon or spatula. Don’t overmix here just until there’s no dry streaks left. It might look a little lumpy, and that’s cool. Cornbread isn’t meant to be fancy.
5. Pour and spread. Transfer the batter into your prepared pan and spread it out evenly. It’s thick, so you may need to nudge it into the corners with your spatula.
6. Bake it up! Pop the pan into the oven and let it bake for 25 to 30 minutes. You’ll know it’s ready when the top is golden brown and a toothpick poked in the center comes out clean. I keep an eye on it from the 25-minute mark because nobody likes a sad, overbaked cornbread.
7. Cool and serve. Once out of the oven, let it rest for about 10 minutes. This is the hardest part, I know you’ll want to dive right in! But trust me, letting it cool a bit makes slicing easier and the flavors settle beautifully.

That’s it! Serve it warm with a pat of butter, drizzles of honey, or even alongside a bowl of chili for a cozy vibe. You’re going to have folks begging for seconds (and the recipe, of course). Enjoy, and let me know how it turns out!

Frequently Asked Questions About Amish Sour Cream Cornbread

1. Can I substitute the sour cream with something else?

Oh, absolutely! If you don’t have sour cream on hand or you’re looking for a lighter option, Greek yogurt makes a fantastic substitute. I’ve tried it before when I ran out of sour cream mid-recipe (classic me!), and the cornbread still came out soft and delicious. Plain yogurt works too, but Greek yogurt has a thickness that’s closer to sour cream, giving the cornbread that nice, moist texture we all love. If you’re feeling adventurous, you could even try buttermilk! Just use slightly less to keep the batter from getting too runny. The good news is, little swaps like these usually don’t mess with the flavor too much your cornbread will still be a winner!

2. How should I store leftover cornbread to keep it fresh?

First of all, congrats on having leftovers! At my house, this cornbread tends to disappear before I can even blink. But if you do have some left, here’s the scoop: once it cools completely, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For long-term storage, pop it into an airtight container and stick it in the fridge this will keep it fresh for up to a week. Planning ahead? You can freeze your Amish sour cream cornbread! Wrap each piece individually and place them in a freezer bag. When you’re ready to enjoy it again, just let it thaw at room temp and warm it up in the oven or microwave. It’ll be just as tasty as when it first came out of the oven!