Amish Sour Cream Cornbread
Amish Sour Cream Cornbread is rich, moist, and slightly sweet with a tender crumb that melts in your mouth. Unlike dry or crumbly cornbreads, the addition of sour cream gives this version a luscious texture that pairs perfectly with soups, stews, chili, or a pat of butter and a drizzle of honey. It’s an easy, one-bowl recipe with a traditional country comfort feel—homestyle baking at its best.
Prep & Bake Time:
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup granulated sugar (optional for sweetness)
2 large eggs
1 cup sour cream (full-fat preferred)
½ cup milk
½ cup (1 stick) cheese
Optional Add-in:
1 cup corn kernels (fresh, canned, or thawed frozen)
½ cup shredded cheddar cheese
1 small can diced green chilies for a spicy kick
Instructions:
1. Preheat & Prepare:
Preheat your oven to 375°F (190°C).
Grease an 8×8-inch baking dish or line it with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. Mix Wet Ingredients:
In a separate bowl, whisk eggs, sour cream, milk, and melted butter until smooth.
4. Combine Wet and Dry:
Add wet ingredients to dry ingredients. Stir just until combined—do not over mix.
If using corn or cheese, fold them in now.
5. Bake:
Pour batter into the prepared baking dish and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Serve:
Let rest for 10 minutes before slicing.
Serve warm with honey, or your favorite soup or stew.
Notes & Tips:
For a sweeter cornbread, increase sugar to ⅓ cup.
Do not over mix the batter, or the cornbread may become dense.
Can be baked in a cast iron skillet for crispy edges—preheat it first with a bit of butter.
Leftovers can be wrapped and refrigerated for up to 4 days or frozen for up to 2 months.
Frequently asked questions FAQs:
Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Full-fat Greek yogurt is a great substitute with similar tang and creaminess.
Q: Is it gluten-free?
A: Not as written, but you can use a 1:1 gluten-free flour blend in place of all-purpose flour.
Q: Can I make it ahead of time?
A: Absolutely! Make it a day in advance and reheat slices in the oven or microwave before serving.
Q: What if I don’t have cornmeal?
A: Unfortunately, cornmeal is essential for the cornbread texture. Substitutes like polenta or grits may work, but the texture will differ.
Q: Can I reduce the fat content?
A: You can use low-fat sour cream and reduce the butter slightly, but the result will be less rich.
Nutritional Information
Calories: 230 kcal
Protein: 5 g
Carbohydrates: 24 g
Dietary Fiber: 1 g
Net Carbs: 23 g
Total Fat: 13 g
Saturated Fat: 7 g
Sugar: 4 g
Sodium: 300 mg
Cholesterol: 65 mg
Calcium: ~100 mg
Note: Nutritional values are estimates and can vary based on ingredients used.