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
Scale
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.
