If you crave a comfort food that’s golden on the outside, tender within, and delivers unbelievable flavor with minimal fuss, you’ll absolutely fall for Easy Amish Sour Cream Cornbread. This homey side greets you with just the right balance of crumbly texture and moist, rich tang from the sour cream—a combination perfect next to your favorite chili, stew, or even on its own with a pat of butter. Whether you’re prepping for a weeknight dinner or a relaxed weekend gathering, this recipe’s effortless preparation and reliable results will have friends and family asking for it again and again.
Ingredients You’ll Need
The beauty of Easy Amish Sour Cream Cornbread is in how a handful of simple pantry and fridge staples transform into something extraordinary. Each ingredient works its magic to create the perfect flavor, light crumbliness, and that irresistible golden top.
- Yellow cornmeal: The essential base, giving that classic corn flavor and signature texture that defines cornbread.
- All-purpose flour: Balances out the cornmeal for just the right amount of tenderness and lift.
- Granulated sugar: Adds a touch of sweetness that perfectly complements the tangy sour cream without overwhelming.
- Baking powder: Helps the batter rise quickly in the oven for that beautiful, fluffy crumb.
- Baking soda: Works hand-in-hand with sour cream to boost leavening and ensure each bite is moist and soft.
- Salt: Enhances the flavors and keeps the sweetness from taking over.
- Large eggs: Binds everything together while contributing richness and structure.
- Sour cream: The star ingredient—brings moisture, gentle tang, and extra tenderness for a truly memorable cornbread.
- Milk: Thins the batter just enough so it bakes up light while keeping every bite luscious.
- Unsalted butter (melted): Adds richness and that signature buttery flavor everyone loves.
- Vegetable oil: Keeps the cornbread soft even after cooling and helps with that gorgeous golden crust.
How to Make Easy Amish Sour Cream Cornbread
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease either an 8×8-inch baking dish for nice, thick squares, or go classic with a 9-inch cast-iron skillet for extra crispy edges. This tiny step sets the tone for cornbread that’s easy to serve and even easier to love.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Giving these dry ingredients a quick whisk not only blends them evenly but also helps the cornbread bake up with an even crumb and gorgeous color throughout.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, milk, melted butter, and vegetable oil until smooth and well-blended. You’ll notice the mixture turns creamy and pale yellow—this is when you know everything is perfectly incorporated and ready to bring flavor and richness to your batter.
Step 4: Bring Batter Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until everything is combined—think more gentle folding, less frantic mixing. Overmixing makes the crumb tougher and takes away from that signature Easy Amish Sour Cream Cornbread tenderness.
Step 5: Bake to Perfection
Pour the finished batter into your prepared baking dish or skillet, using a spatula to smooth the top. Bake for 25 to 30 minutes, watching for that deep golden color and a delicious aroma. To check doneness, insert a toothpick in the center; if it comes out clean (or with just a few crumbs), you’re ready.
Step 6: Rest, Slice, and Enjoy
Let the cornbread cool in the pan for about 10 minutes—this gives it time to settle and makes slicing even neater. Serve warm, and get ready for happy smiles and lots of requests for seconds!
How to Serve Easy Amish Sour Cream Cornbread
Garnishes
Dress up each square with a pat of good butter, a drizzle of honey, or even a sprinkle of fresh herbs like chives for a pop of color and flavor. If you love a little heat, a few red pepper flakes scattered on top are a surprisingly delicious twist for Easy Amish Sour Cream Cornbread.
Side Dishes
This cornbread is a team player! It’s the absolute perfect partner for hearty chilis, stews, and slow-cooked bean dishes. On the lighter side, serve it alongside a fresh tomato salad, a bowl of creamy soup, or even with scrambled eggs for a soul-soothing brunch.
Creative Ways to Present
For entertaining, you can cut your Easy Amish Sour Cream Cornbread into small squares or even playful rounds with a biscuit cutter—perfect for dipping or stacking as sliders. If you want to impress, layer slices with thin-cut ham and cheddar for a rustic Southern-inspired sandwich tray.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cornbread tightly wrapped in plastic wrap or sealed in an airtight container at room temperature for up to two days. The sour cream helps lock in that lovely moisture, so every slice stays soft and delicious.
Freezing
To freeze, let the cornbread cool completely, then wrap pieces individually in foil or plastic and store in a freezer-safe bag. It will keep for up to three months—just thaw overnight in the fridge before reheating as needed.
Reheating
Warm leftover Easy Amish Sour Cream Cornbread in the oven at 300°F for about 10 minutes, or microwave single squares for 10-15 seconds. A little fresh butter added post-reheating makes it taste just-baked again!
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt works very well in place of sour cream and keeps the cornbread moist. You may notice a slightly different tang, but the result is still delicious and fluffy.
Can I make this cornbread gluten-free?
You can—for best results, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Be sure all other ingredients (particularly baking powder) are certified gluten-free as well.
Can I make Easy Amish Sour Cream Cornbread ahead of time?
Yes, you can bake it a day in advance and store it tightly wrapped at room temperature. It reheats beautifully, so it’s a great prep-ahead side for busy holidays or big meals.
Is it possible to double this recipe?
Certainly! Just double every ingredient and bake in a 9×13-inch pan. Check for doneness starting at 30 minutes—sometimes a larger batch needs a few extra minutes in the oven.
Can I add extras like corn, cheese, or jalapenos?
Go for it! Stir in up to a cup of corn kernels, shredded cheese, or chopped fresh jalapenos right before transferring the batter to the pan. These customizations make Easy Amish Sour Cream Cornbread even more special.
Final Thoughts
With a recipe this easy, comforting, and flexible, you’ll definitely want to keep Easy Amish Sour Cream Cornbread in your back pocket for every season. Give it a try, share it with someone you care about, and let those golden, tender bites bring a little extra joy to your table!
Print
Easy Amish Sour Cream Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Amish, American
- Diet: Vegetarian
Description
This Easy Amish Sour Cream Cornbread recipe yields a moist and slightly tangy cornbread that is perfect for pairing with soups, stews, and chili. With a hint of sweetness and a fluffy texture, this traditional cornbread is a delightful side dish that is easy to make.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup sour cream
- ½ cup milk
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a 9-inch cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, sour cream, milk, melted butter, and oil until smooth.
- Combine Ingredients: Pour wet ingredients into the dry mixture and stir just until combined. Do not overmix.
- Bake: Pour batter into prepared dish, smooth the top, and bake for 25–30 minutes until golden brown and a toothpick comes out clean.
- Cool and Serve: Let the cornbread cool for 10 minutes before slicing and serving.
Notes
- This cornbread is moist and slightly tangy thanks to the sour cream.
- It pairs well with soups, stews, and chili.
- For extra sweetness, increase sugar to ½ cup.
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