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

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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.