If there’s one recipe that feels like a warm hug on a cool day, it’s this Amish Sour Cream Cornbread. I can still remember the first time I made it on a rainy Sunday afternoon. The house smelled like golden-baked comfort, and when I took that first bite—soft, slightly sweet, and rich with that signature tang from sour cream—I knew it was going to be one of those forever recipes.

Cornbread has been a staple in my kitchen for years, but this version is something special. It takes the rustic charm of traditional cornbread and gives it a luxurious twist thanks to sour cream and butter. The texture is what sets this recipe apart—it’s not dry or crumbly like some cornbreads out there. Instead, it’s moist, soft, and tender enough to enjoy all on its own or with just a touch of honey.

What I really love about this recipe is how it brings that old-fashioned, Amish-inspired simplicity into a modern kitchen. You don’t need any fancy equipment or ingredients—just the basics and a little love.

Let’s get baking!

Ingredients You’ll Need

Serves 8–10

For the Cornbread:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar (you can adjust to taste)
1 tbsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
1 cup sour cream (full-fat works best)
1/2 cup whole milk
1/4 cup unsalted butter, melted and cooled
1 tsp pure vanilla extract (optional, but adds lovely depth)

Optional Toppings:

Softened butter
Honey
Jam or preserves

STEP 1: Preheat the Oven

Before we do anything else, go ahead and preheat your oven to 375°F (190°C). You’ll also want to grease a 9×9-inch square baking pan, or if you want that classic rustic edge and a slightly crispier crust, a cast-iron skillet is a fantastic choice.

STEP 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt

Give it all a good stir until everything’s evenly combined. This step ensures that your dry ingredients are well-distributed, which helps your cornbread bake evenly.

STEP 3: Combine the Wet Ingredients

Now grab a separate bowl and mix up your wet ingredients:

2 lightly beaten eggs
1 cup sour cream
1/2 cup whole milk
1/4 cup melted (and cooled) unsalted butter
1 tsp vanilla extract (if using)

Whisk everything together until the mixture is smooth and creamy. The sour cream is the real hero here—it adds richness and keeps the cornbread from drying out. The vanilla is optional, but it brings a lovely, subtle warmth that pairs beautifully with the cornmeal.

Now that your dry and wet ingredients are prepped, it’s time to bring this comforting classic to life. This next part is where the magic happens—where those two bowls come together and become a batter that bakes into something truly special. If you’ve ever struggled with cornbread turning out too dry or dense, this method is going to change the game for you.

I’ve made this recipe dozens of times, and every single time it gets rave reviews. It’s one of those reliable go-to bakes you can always count on. Whether you’re serving it up with a cozy bowl of chili, roasted chicken, or even just slathering a slice with butter and jam for breakfast, this cornbread fits right in.

Let’s dive back into the steps!

STEP 4: Make the Batter

Now it’s time to combine your wet and dry ingredients.

Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula or wooden spoon to gently fold everything together. Don’t overmix—just stir until everything is combined and no streaks of flour remain. Overmixing can toughen the texture, and we’re going for tender and moist here.

The batter should be thick but still pourable. You’ll notice the creamy texture thanks to the sour cream—that’s what helps keep the crumb soft and rich.

STEP 5: Bake

Once your batter is ready, pour it into your prepared baking pan or cast-iron skillet. Use the back of a spoon or spatula to smooth out the top so it bakes evenly.

Pop it in your preheated oven and bake for 25–30 minutes. You’re looking for a golden brown top and slightly crisp edges if you’re using a skillet. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Pro tip: ovens can vary, so I usually start checking around the 24-minute mark to make sure it doesn’t overbake.

STEP 6: Cool and Serve

Once it’s done baking, let the cornbread cool in the pan for 5–10 minutes. This gives it time to settle, and it makes slicing easier.

Now comes the best part—serving! Cut into squares or wedges and enjoy it warm with your favorite toppings. My personal favorite? A pat of softened butter and a drizzle of honey. It’s simple, nostalgic, and completely satisfying.

If you’re serving a crowd or pairing it with a savory meal, try adding a little dish of fruit preserves on the side. It adds a lovely contrast and works especially well if you’ve kept the sugar on the lower end in the batter.

Tips and Variations for the Best Amish Cornbread

Here are a few tweaks and tricks I’ve picked up over the years to make this cornbread your own:

Want it less sweet? Just reduce the sugar to 1/4 cup. The cornbread still holds up beautifully and has more of a savory flavor.
Add-ins are welcome! Fold in about 1/2 cup of corn kernels (fresh, frozen, or canned and drained) for a little texture and natural sweetness.
Cheesy twist: Shredded cheddar or Monterey Jack cheese is a great addition—about 1/2 to 3/4 cup stirred in just before baking.
Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for a subtle kick.
Make it ahead: This cornbread stores really well for a couple of days. Just wrap it tightly and keep it at room temperature, or refrigerate if your kitchen runs warm.

Amish Sour Cream Cornbread