Amish Sour Cream Cornbread
This Amish Sour Cream Cornbread is perfectly moist, slightly sweet, and loaded with flavor. The sour cream makes it unbelievably tender and melt-in-your-mouth good. Ideal as a side dish or a standalone treat!
Equipment
- Mixing Bowl
- Whisk
- 9x9 Baking Dish
- Spatula
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal good quality for best flavor and texture
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sour cream the key to moistness
- 2 large eggs room temperature
- 1/3 cup melted butter adds richness
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9 baking dish or line it with parchment paper.
- In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sour cream, eggs, and melted butter until smooth and well combined.
- Gradually add the wet ingredients into the dry ingredients. Stir until just combined. Don’t overmix!
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing into squares. Serve warm with extra butter if desired!
Notes
You can substitute sour cream with Greek yogurt if you prefer. Add some shredded cheese or corn kernels for extra flavor and texture!