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.
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
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.
Notes
Add 1/2 cup shredded cheddar cheese or chopped jalapeños for a savory variation.
Stir in 1 tablespoon honey for extra sweetness.
Mix in 1/2 cup corn kernels for added texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze tightly wrapped slices for up to 3 months and thaw before reheating.
Reheat in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
