Oh my goodness, are you ready for some serious comfort food? Because I have a recipe for **Amish Sour Cream Cornbread** that is going to knock your socks off! Forget dry, crumbly cornbread. This one is incredibly moist, rich, and has the most tender crumb you can imagine, all thanks to the magic of sour cream.
Growing up, cornbread was always a staple, especially with chili or a big pot of beans. But honestly, some recipes I tried were just… okay. Then I stumbled upon the idea of adding sour cream, and it was a revelation! This isn’t a super sweet cornbread, but it has just enough sugar to balance the savory and give it that perfect, slightly sweet edge that makes you want to grab another piece (or two!). It’s simple, it’s classic, and it’s absolutely delicious.
Why You’ll Love This Amish Sour Cream Cornbread
Okay, so why THIS Amish Sour Cream Cornbread recipe? Because it’s seriously the best! Here’s what makes it a winner in my book (and soon, yours!):
- That Texture! Thanks to the sour cream and a good amount of butter, this cornbread is unbelievably moist and tender. No dry, crumbly disappointment here, I promise.
- Just the Right Sweetness: It’s not cake-level sweet, but it has enough sugar to make it perfectly balanced. It’s fantastic with savory dishes but also lovely with a drizzle of honey.
- So Easy to Make: We’re talking minimal fuss! Just whisk together your dry stuff, whisk together your wet stuff, combine, and bake. Seriously, you can have warm cornbread in under an hour.
- Super Versatile: This is your go-to for chili night, BBQ pulled pork, or just a simple snack with butter. It pairs with pretty much everything!
Trust me, once you try this version, you’ll understand the hype. It’s a keeper!
Ingredients for Amish Sour Cream Cornbread
Alright, let’s talk about what you’ll need to whip up this amazing Amish Sour Cream Cornbread. Nothing fancy, just good, honest ingredients!
You’ll want 1 and 1/2 cups of good quality yellow cornmeal. I like a medium grind, but fine works too! Then grab 1 and 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar (you can tweak this if you like it sweeter!), 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. For the wet side, you’ll need 2 large eggs, 1 and 1/2 cups of milk (whole milk is my favorite here!), 1/2 cup of full-fat sour cream (this is key!), and 1/2 cup of unsalted butter, melted and slightly cooled. That’s it!
Equipment Needed for Your Amish Sour Cream Cornbread
You won’t need a ton of fancy gadgets for this Amish Sour Cream Cornbread, which is great! Just grab a couple of mixing bowls – one large for the dry ingredients and a medium one for whisking the wet stuff. You’ll also need a whisk, a spoon or spatula for mixing, and most importantly, your baking vessel! A 9-inch cast iron skillet is my absolute favorite for that perfect crispy edge, but a standard 9-inch square baking dish works beautifully too.
How to Make Amish Sour Cream Cornbread
Okay, deep breaths! Making this Amish Sour Cream Cornbread is seriously straightforward. We’re just mixing things up and popping it in the oven. Easy peasy, I promise. Just follow these steps, and you’ll have warm, delicious cornbread in no time.
Preparing Your Pan for Amish Sour Cream Cornbread
First things first, let’s get your pan ready to go. You want to preheat your oven to a nice hot 400°F (200°C). While that’s heating up, grab your trusty 9-inch cast iron skillet or your baking dish. You need to give it a good greasing to make sure that beautiful cornbread slides right out. I like to use a little butter or cooking spray, and then a light dusting of flour. Just swirl the flour around the greased pan, tapping out any excess. This double-whammy makes sure nothing sticks!
Combining Dry and Wet Ingredients for Amish Sour Cream Cornbread
Now for the mixing part! In your big bowl, dump in all those dry ingredients: the cornmeal, flour, sugar, baking powder, baking soda, and salt. Grab your whisk and give it a good whirl until everything is nicely combined. You just want to make sure all those leavening agents and the salt are evenly distributed throughout the flour and cornmeal. Set that aside for a second.
In your smaller bowl, whisk together the wet ingredients. Crack in those two large eggs, pour in the milk, add the star of the show – the sour cream! – and finally, drizzle in that melted butter. Whisk it all up until it looks well blended. Don’t worry if it’s not perfectly smooth, just make sure the egg yolks are broken and everything is incorporated.
Mixing and Baking Your Amish Sour Cream Cornbread Batter
Almost there! Now, pour the wet ingredients right into the bowl with your dry ingredients. Grab your spoon or spatula and gently stir. You want to mix just until you don’t see any more dry streaks. Seriously, STOP mixing as soon as it comes together! Overmixing is the enemy of tender cornbread, it makes it tough. A few small lumps are totally fine!
Pour that lovely batter into your prepared hot skillet or baking dish. It should look thick and ready to bake. Pop it into your preheated 400°F oven. Bake for about 20 to 25 minutes. How do you know it’s done? The top will be golden brown, and a toothpick inserted into the center should come out clean. Simple!
Once it’s baked, take it out of the oven and let it cool in the pan for a few minutes before slicing. This lets it set up just a little bit. Then, slice it up and get ready to enjoy!
Tips for Perfect Amish Sour Cream Cornbread
Getting this Amish Sour Cream Cornbread *just* right is super easy if you keep a few things in mind. First off, that “don’t overmix” thing? I’m serious! Just stir until the dry ingredients are *barely* incorporated. A few little lumps are way better than a tough cornbread. Trust me on this one!
Also, when you’re checking for doneness, that toothpick test is your best friend. Make sure you poke it right in the center. If it comes out clean, you’re good to go! And resist the urge to slice it the second it comes out of the oven. Giving it just 5-10 minutes to cool in the pan makes a huge difference in how nicely it holds together and that lovely moist texture sets up. Patience is key here, even though it smells amazing!
Variations for Your Amish Sour Cream Cornbread
While this Amish Sour Cream Cornbread is absolutely perfect as is (seriously!), sometimes it’s fun to play around a little! This recipe is super forgiving and a great base for adding some extra goodies.
Want a little kick? Stir in about 1/4 to 1/2 cup of finely chopped jalapeños (seeds removed for less heat!) before baking. Or, for a cheesy version, mix in about 1 cup of shredded cheddar or Monterey Jack cheese with the dry ingredients. Fresh herbs are also lovely! A couple of tablespoons of chopped chives or rosemary would be delicious folded into the batter right before pouring it into the pan. Get creative and make it your own!
Frequently Asked Questions About Amish Sour Cream Cornbread
Got questions about this amazing Amish Sour Cream Cornbread? Totally understandable! Here are a few things folks often ask:
Q: Can I substitute the sour cream?
You could try plain Greek yogurt for a similar tang and moisture, but the texture might be slightly different. Full-fat sour cream really gives this cornbread its signature richness and tenderness. I’d stick with the sour cream if you can!
Q: How should I store leftover Amish Sour Cream Cornbread?
Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil, or pop it in an airtight container. It’ll stay good at room temperature for a couple of days, or you can keep it in the fridge for about a week. It also freezes beautifully!
Q: What’s the best way to reheat it?
A quick zap in the microwave works fine, but my favorite way is to warm it up in a toaster oven or a regular oven at around 300°F (150°C) until it’s heated through. It helps bring back that lovely texture.
Q: What do you serve with Amish Sour Cream Cornbread?
Oh, the possibilities! It’s amazing with chili, soups, stews, BBQ pulled pork, fried chicken, or just with a generous smear of butter and a drizzle of honey. Seriously, it goes with everything!
Nutritional Information
Okay, so while I absolutely love sharing recipes and making delicious food, I’m not a registered nutritionist! Because ingredients and brands can vary so much, providing exact nutritional information for this Amish Sour Cream Cornbread recipe is tricky and would just be an estimate. So, please keep in mind that any nutritional details aren’t included here and would need to be calculated based on the specific ingredients you use.
Enjoy Your Homemade Amish Sour Cream Cornbread
Alright, there you have it! My absolute favorite recipe for Amish Sour Cream Cornbread. I truly hope you give this a try because it’s just so darn good. That moist, tender crumb is seriously addictive, and it pairs perfectly with so many meals. Or, let’s be real, just enjoy a warm slice with butter as a snack! If you make it, please let me know how it turns out in the comments below! I love hearing from you, and seeing your creations makes my day. Happy baking!
Print
Amish Sour Cream Cornbread: 1 Secret to Bliss
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
A moist and flavorful cornbread with a tender crumb, enhanced by the addition of sour cream.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 cup melted unsalted butter
Instructions
- Preheat oven to 400°F (200°C). Grease and flour a 9-inch cast iron skillet or baking dish.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together eggs, milk, sour cream, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared skillet or baking dish.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- For a sweeter cornbread, increase the sugar to 3/4 cup.
- For a spicier cornbread, add 1/4 teaspoon cayenne pepper to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Amish, Sour Cream, Cornbread, Baking, Bread