Description
This tender and moist Amish-style cornbread is a comforting blend of rustic tradition and simple, rich ingredients. The addition of sour cream gives it a luxuriously soft texture, making it perfect as a side for hearty soups, stews, or even as a stand-alone treat with a bit of butter and honey. Whether baked in a pan or a cast-iron skillet, this cornbread is a wholesome classic you’ll want to revisit.
Ingredients
For the Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar (adjust to taste)
1 tbsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
1 cup sour cream (full-fat works best for richness)
1/2 cup whole milk
1/4 cup unsalted butter, melted and cooled
1 tsp pure vanilla extract (optional but recommended)
Optional Toppings:
Softened butter
Honey
Jam or preserves
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch square baking pan or use a cast-iron skillet for a traditional touch and slightly crispier edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, milk, melted butter, and vanilla extract (if using) until smooth and fully blended.
Step 4: Make the Batter
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—overmixing can make the bread tough.
Step 5: Bake
Pour the batter into your prepared baking pan or skillet and smooth the top. Bake for 25–30 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the cornbread to cool for 5–10 minutes in the pan. Slice and serve warm with your choice of softened butter, honey, or fruit preserves.
Notes
This cornbread keeps well for a couple of days and can be reheated in the oven or microwave. If you prefer a less sweet version, reduce the sugar to 1/4 cup. For added flavor and texture, you can fold in a handful of corn kernels or shredded cheese before baking.