If you’ve ever dreamed of a cornbread that’s simultaneously moist, tender, and bursting with rich flavor, then you’re going to love this Easy Amish Sour Cream Cornbread Recipe. This charming recipe combines simple pantry staples with the creamy tang of sour cream, creating a golden-brown delight that’s perfect for everything from cozy family dinners to festive gatherings. Every bite delivers that perfect crumb that melts in your mouth, making it a staple you’ll keep reaching for again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, making this Easy Amish Sour Cream Cornbread Recipe surprisingly simple yet full of wonderful textures and flavors. From the comforting graininess of yellow cornmeal to the luscious moisture from sour cream, every element comes together to create something truly special.
- 1 cup yellow cornmeal: Provides the signature cornbread texture and a subtle sweetness.
- 1 cup all-purpose flour: Balances the cornmeal for structure and tenderness.
- 1/4 cup granulated sugar: Adds a touch of sweetness that enhances the flavor without overpowering.
- 1 tablespoon baking powder: Gives the bread a light, fluffy rise.
- 1/2 teaspoon salt: Elevates all the flavors beautifully.
- 2 large eggs: Bind everything together and add richness.
- 1 cup sour cream: The star ingredient that keeps the bread moist and adds a delicious tang.
- 1/3 cup milk: Brings the batter to the perfect consistency.
- 1/3 cup vegetable oil or melted butter: Ensures a tender crumb and golden crust.
How to Make Easy Amish Sour Cream Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F (190°C)—this temperature is just right to bake the cornbread to a golden crust without drying it out. Grease a 9-inch round or square baking dish so the cornbread won’t stick and will slide out effortlessly once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. This combination creates the base flavor and texture that makes this cornbread so delightful. A good whisking ensures your baking powder is evenly distributed for that perfect rise.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, milk, and vegetable oil (or melted butter) until completely smooth. This mixture is the magic that keeps your cornbread moist and adds a tangy depth that complements the cornmeal perfectly.
Step 4: Combine Wet and Dry Gently
Pour the wet ingredients into the bowl with your dry mixture and stir gently until just combined. Be careful not to overmix; a few lumps are okay here! This will ensure your cornbread stays tender rather than turning dense.
Step 5: Transfer and Bake
Pour the batter into your prepared pan, spreading it out evenly with a spatula. Place it in the oven and bake for 25-30 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool, Slice, and Enjoy
Once baked, let your Easy Amish Sour Cream Cornbread cool slightly before slicing. This helps it set up perfectly so each slice holds its shape, making it easier to serve and enjoy every crumb.
How to Serve Easy Amish Sour Cream Cornbread Recipe
Garnishes
While this cornbread shines all on its own, a pat of butter melting on a warm slice is a simple indulgence that elevates the experience. For a touch of sweetness, drizzle it with honey or a sprinkle of cinnamon sugar. Fresh herbs like chives or parsley can add a fresh twist especially if you’re pairing it with soups or chili.
Side Dishes
This cornbread pairs marvelously with hearty meals. Think slow-cooked stews, spicy chili, or creamy soups. It’s also fantastic alongside classic Southern dishes such as fried chicken or glazed ham, where its moist texture complements the savory flavors perfectly.
Creative Ways to Present
For a rustic touch, serve it in the same baking dish and let everyone dig in family-style. Alternatively, cut it into fun shapes with cookie cutters for a whimsical presentation at parties or potlucks. You can also try topping slices with cheese or jalapeños before baking to turn this Easy Amish Sour Cream Cornbread Recipe into a savory showstopper.
Make Ahead and Storage
Storing Leftovers
Cool your cornbread completely and keep it in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the refrigerator can extend freshness for about 4 days without compromising too much on texture.
Freezing
This recipe freezes beautifully! Wrap slices tightly in plastic wrap or foil, then place them in a freezer-safe bag. Your cornbread will keep for up to 3 months, making it perfect for busy days when you want a quick side ready to go.
Reheating
To bring the cornbread back to life, thaw overnight in the refrigerator if frozen, and warm slices in a toaster oven or conventional oven at 325°F until heated through and slightly crispy on the edges. Microwaving works in a pinch but tends to soften the crust.
FAQs
Can I substitute sour cream in this Easy Amish Sour Cream Cornbread Recipe?
Yes, you can swap sour cream for Greek yogurt or buttermilk for a slightly different tang and texture. Keep in mind, sour cream lends a unique richness that’s hard to replicate exactly.
Is it possible to make this cornbread gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour and ensure your baking powder is gluten-free. The texture might be a bit different but still delicious.
Can I use whole wheat flour instead of all-purpose flour?
You can, though it will give the bread a denser texture and nuttier flavor. For a lighter result, try half whole wheat and half all-purpose flour.
What’s the best way to prevent the cornbread from drying out?
The key is not to overbake and to use the sour cream as it adds moisture. Also, cover and store leftovers properly to retain softness.
Can I add extras like corn kernels or cheese to this recipe?
Definitely! Mixing in fresh or frozen corn kernels, shredded cheese, or even chopped jalapeños can personalize your cornbread and add delightful bursts of flavor.
Final Thoughts
This Easy Amish Sour Cream Cornbread Recipe is truly one of those comforting dishes that feel like a warm hug from the inside out. It’s incredibly straightforward to make, yet the results are always impressively tender and flavorful. Whether you’re a seasoned baker or a kitchen novice, I can’t recommend this recipe enough. Give it a try and watch it become a beloved staple on your table, just like it has on mine.
Print
Easy Amish Sour Cream Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 8 to 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Easy Amish Sour Cream Cornbread is a moist and tender cornbread made with a simple blend of cornmeal, flour, sour cream, and a hint of sweetness. Perfect as a side dish for barbecues, soups, or stews, this classic recipe bakes up golden and flavorful with minimal effort.
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) and grease a 9-inch round or square baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, milk, and vegetable oil or melted butter until the mixture is smooth and uniform.
- Combine Ingredients: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing and keep the cornbread tender.
- Prepare Batter: Pour the batter evenly into the prepared baking dish and spread it out to the edges for uniform baking.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into 8 to 8 servings. Serve warm as a delicious side to your meal.
Notes
- You can substitute vegetable oil with melted butter for a richer flavor.
- Do not overmix the batter to ensure the cornbread stays light and tender.
- To test doneness, insert a toothpick in the center; if it comes out clean, the cornbread is ready.
- This cornbread pairs well with chili, soups, or smoked meats.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
