Ah, yes! 😄 Amish Sour Cream Cornbread is legendary—super moist, tender, slightly sweet, and perfect as a side for chili, soups, or just with butter and honey. Here’s a classic recipe that nails that old-fashioned flavor.
Amish Sour Cream Cornbread
Ingredients (1 9×9-inch pan)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- ½ cup milk
- 2 large eggs
- ¼ cup (½ stick) butter, melted (plus extra for greasing pan)
Instructions
- Preheat Oven
- 400°F (200°C). Grease a 9×9-inch baking pan with butter.
- Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk together sour cream, milk, eggs, and melted butter.
- Combine
- Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix.
- Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes, until golden brown and a toothpick inserted comes out clean.
- Serve
- Cool slightly, then cut into squares. Serve warm with butter, honey, or jam.
Tips & Variations
- Sweet or Savory: Adjust sugar—1/4 cup for a less sweet version, or add ½ cup shredded cheddar and chopped jalapeños for a savory twist.
- Skillet Option: Bake in a greased 9-inch cast iron skillet for a crispier crust.
- Make Ahead: Store covered at room temperature 2–3 days or freeze for longer storage.
If you want, I can also give a cinnamon-honey glazed Amish sour cream cornbread version that makes it almost dessert-level delicious 😏
Do you want me to do that?
