Name: Amish Sour Cream Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1/2 cup milk; 1/4 cup melted butter; 2 large eggs

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This Amish Sour Cream Cornbread is one of my favorite side dishes when I want something warm, comforting, and homemade. I love how the sour cream and butter create a moist, tender crumb with just the right touch of sweetness. It pairs beautifully with hearty meals, soups, and family-style dinners.

Amish Sour Cream Cornbread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup cornmeal

1 cup all-purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup sour cream

½ cup milk

¼ cup melted butter

2 large eggs

Directions

I start by preheating my oven to 375°F (190°C) and greasing an 8-inch square baking dish or cast-iron skillet so the cornbread releases easily after baking.

In a large mixing bowl, I whisk together the cornmeal, flour, sugar, baking powder, and salt until everything is evenly combined.

In a separate bowl, I mix the sour cream, milk, melted butter, and eggs until the mixture is smooth and fully blended.

Next, I gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. I make sure not to overmix, since I want the cornbread to stay tender.

I pour the batter into the prepared baking dish and spread it evenly. Then I bake it for 25 to 30 minutes, until the top turns golden brown and a toothpick inserted into the center comes out clean.

I let the cornbread cool slightly before slicing and serving so it sets properly and slices neatly.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 280 kcal per serving

Variations

I sometimes like to customize this cornbread depending on what I am serving. For a savory twist, I like adding shredded cheddar cheese or a handful of chopped jalapeños to the batter. When I want a slightly sweeter version, I stir in a tablespoon of honey or a bit more sugar.

If I want extra texture, I mix in whole corn kernels. I also enjoy baking it in a cast-iron skillet because it gives the edges a slightly crisp finish that contrasts nicely with the soft interior.

Storage/Reheating

I store leftover cornbread in an airtight container at room temperature for up to two days. If I want it to last longer, I keep it in the refrigerator for up to five days.

When reheating, I usually warm individual slices in the microwave for about 15–20 seconds. If I prefer a slightly crisp edge, I reheat it in the oven at 300°F for about 10 minutes. I sometimes wrap it in foil before placing it in the oven to prevent it from drying out.

FAQs

Can I make this cornbread ahead of time?

Yes, I often bake it a day in advance. I let it cool completely and store it tightly covered. When I am ready to serve, I gently reheat it in the oven.

Can I freeze this cornbread?

I freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag. I find that it keeps well for up to three months. I thaw it at room temperature before reheating.

Can I substitute Greek yogurt for sour cream?

I sometimes use plain Greek yogurt in place of sour cream. I notice it gives a similar tangy flavor and moist texture.

How do I know when the cornbread is done?

I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, I know it is ready.

Can I make this recipe gluten-free?

I replace the all-purpose flour with a gluten-free flour blend that is designed for baking. I make sure it contains a binding agent like xanthan gum for the best texture.

Conclusion

I love how this Amish Sour Cream Cornbread delivers classic comfort with simple ingredients and minimal effort. The soft crumb, rich flavor, and golden top make it a dependable favorite in my kitchen. Whether I serve it alongside a hearty meal or enjoy it warm with butter, I always appreciate how satisfying and homemade it tastes.

📖 Recipe:

Amish Sour Cream Cornbread

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Amish Sour Cream Cornbread is moist, tender, and perfectly balanced between sweet and savory. Made with simple pantry staples, it bakes up golden and comforting every time.

Instructions

Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish or cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix the sour cream, milk, melted butter, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing and serving.