If you’re searching for a comforting, crowd-pleasing side that feels like a warm hug from the inside out, this Easy Amish Sour Cream Cornbread Recipe is about to become your new kitchen staple. It combines the perfect balance of tender crumb and subtle sweetness, all thanks to the creamy magic of sour cream. With simple ingredients that elevate traditional cornbread into something every bite of, this recipe makes it easy for anyone to whip up a golden, moist, and utterly delicious cornbread that pairs beautifully with everything from hearty stews to barbecued ribs.
Ingredients You’ll Need
These ingredients are straightforward but essential. Each one plays a crucial role in making the Easy Amish Sour Cream Cornbread Recipe a standout – from the cornmeal’s signature texture and color to the sour cream’s moist richness.
- Yellow cornmeal: Provides that classic corn flavor and a slightly grainy texture that’s key to traditional cornbread.
- All-purpose flour: Lightens the texture so it’s soft but still holds together nicely.
- Granulated sugar: Adds just the right hint of sweetness to balance the savory notes.
- Baking powder: This is your leavening agent, giving the cornbread a lovely rise and fluffy texture.
- Salt: Enhances all the flavors and prevents the bread from tasting flat.
- Large eggs: Helps bind the batter and contributes to a tender crumb.
- Sour cream: The star ingredient for moisture, tang, and richness that sets this cornbread apart.
- Milk: Thins the batter slightly for a perfect pour into the pan.
- Vegetable oil or melted butter: Adds fat for tenderness and helps create a beautiful golden crust.
How to Make Easy Amish Sour Cream Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F (190°C). Grease a 9-inch round or square baking dish thoroughly – this step ensures an easy release of your cornbread and a gorgeous crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. This evenly distributes all the dry elements and ensures your cornbread rises properly and tastes balanced.
Step 3: Whisk Wet Ingredients Separately
In another bowl, beat the eggs, sour cream, milk, and oil or melted butter until smooth. This creates a creamy base that promises moist corn bread with each bite.
Step 4: Combine Wet and Dry
Gently pour the wet ingredients into the dry ingredients and stir just until combined. The key here is not to overmix to keep the bread light and tender rather than dense.
Step 5: Bake Until Golden
Pour your batter into the greased dish and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is absolutely delightful!
Step 6: Cool and Slice
Once baked, allow the cornbread to cool slightly before slicing. This helps it set and holds the slices together when served.
How to Serve Easy Amish Sour Cream Cornbread Recipe
Garnishes
While this cornbread is perfect on its own, adding a pat of melting butter or a drizzle of honey right before serving enhances its sweet and savory flavor. Fresh herbs like chives or parsley sprinkled on top can add a lovely color and a subtle fresh note too.
Side Dishes
This Easy Amish Sour Cream Cornbread Recipe pairs beautifully with chili, baked beans, or roasted vegetables. It’s also a fantastic companion to Southern-style fried chicken or a hearty beef stew, soaking up all those rich, flavorful sauces.
Creative Ways to Present
Serve warm squares of cornbread alongside bowls of creamy soups for cozier meals, or even use leftover slices as a base for a savory bread pudding with cheese and herbs. You can also cut it into small cubes and toast them for crunchy cornbread croutons that add a delightful twist to salads or soups.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cornbread in an airtight container at room temperature for up to two days to maintain its softness. If you want to extend its life, refrigerating is fine but be aware it might dry out slightly.
Freezing
This cornbread freezes wonderfully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer bag, and it will keep well for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a toaster oven or conventional oven at a low temperature to restore their fresh-from-the-oven taste and texture. Microwaving works too for convenience but may soften the crust.
FAQs
Can I substitute Greek yogurt for the sour cream in this recipe?
Yes, Greek yogurt can be used as a substitute for sour cream to maintain moisture and tanginess, but the texture might be slightly different, and you may want to use full-fat yogurt for best results.
Can I make this Easy Amish Sour Cream Cornbread Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture will be slightly different but still delicious.
What can I use instead of vegetable oil?
Melted butter is a perfect alternative to vegetable oil and adds a rich, buttery flavor that complements the cornbread beautifully.
Is it okay to add extra sugar if I like a sweeter cornbread?
Yes, you can adjust the sugar amount to your taste. Just keep in mind the traditional Amish style balances sweet and savory, so don’t go overboard if you want to keep authenticity.
How long does it take to bake this cornbread?
The baking time is about 25 to 30 minutes at 375°F, or until the top turns golden brown and a toothpick inserted comes out clean.
Final Thoughts
This Easy Amish Sour Cream Cornbread Recipe is pure comfort food magic. It’s simple, reliable, and genuinely tasty—perfect for family dinners, potlucks, or whenever you need a cozy bake to brighten your table. I encourage you to give it a try and taste for yourself why this cornbread is a beloved classic that keeps folks coming back for more.
Print
Easy Amish Sour Cream Cornbread Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Easy Amish Sour Cream Cornbread is a moist, tender, and slightly tangy cornbread perfect as a side dish for any meal. Made with simple pantry staples like cornmeal, flour, sour cream, and eggs, it delivers a delightful texture with a golden crust. Its ease of preparation and classic flavors make it a beloved recipe for casual dinners or special gatherings.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/3 cup milk
- 1/3 cup vegetable oil or melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, milk, and vegetable oil (or melted butter) until the mixture is smooth and uniform.
- Combine Mixtures: Gently stir the wet ingredient mixture into the dry ingredients until just combined. Be careful not to overmix to ensure a tender cornbread texture.
- Prepare for Baking: Pour the batter into the greased baking dish and spread it out evenly with a spatula or spoon.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The cornbread is done when the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm or at room temperature as a delicious side to your favorite meals.
Notes
- Do not overmix the batter to keep the cornbread tender and fluffy.
- You can substitute vegetable oil with melted butter for richer flavor.
- Check the cornbread at 25 minutes to avoid overbaking and drying it out.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.
- Serve with honey, butter, or alongside chili or soups for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
