There’s just something undeniably comforting about a good piece of cornbread. Especially when it’s warm out of the oven, golden on top, with a soft, buttery center that just begs to be slathered with honey or your favorite jam. This Amish Sour Cream Cornbread is one of those recipes that hits all the right notes—simple, wholesome, and absolutely delicious.
I first came across this recipe at a fall potluck hosted by a neighbor who grew up in Amish country. Nestled between slow-cooked meats and big bowls of stew was a humble-looking square of cornbread. I almost passed it by, thinking, “Just another cornbread.” But one bite later, I was hooked. It was moist, rich, and had a hint of tang from the sour cream that balanced the sweetness just right. Needless to say, I tracked her down for the recipe—and have been making it ever since!
What I love most about this cornbread (besides how easy it is to make) is how versatile it is. You can serve it with chili, soup, or barbecue—or just enjoy it as a simple afternoon snack with a cup of coffee. It’s that good. And today, I’m sharing the full recipe with you, including a few helpful tips to make sure yours turns out perfectly every time.
Let’s get started!
Ingredients You’ll Need
For the Cornbread
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup granulated sugar (adjust to taste)
1 tbsp baking powder
½ tsp salt
2 large eggs, lightly beaten
1 cup sour cream (full-fat works best for richness)
½ cup whole milk
¼ cup unsalted butter, melted and cooled
1 tsp pure vanilla extract (optional but recommended)
Optional Toppings
Softened butter
Honey
Jam or preserves
STEP 1: PREHEAT AND PREP YOUR PAN
Go ahead and set your oven to 375°F (190°C). You’ll want to give it a good 10–15 minutes to fully preheat so your cornbread bakes evenly. While that’s heating up, grease a 9×9-inch square baking pan or a cast-iron skillet. If you’ve never made cornbread in a cast-iron skillet before, this might be a good time to try—it adds a little something special with its golden, slightly crisp edges.
STEP 2: MIX THE DRY INGREDIENTS
Grab a large mixing bowl and whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Make sure everything is combined evenly so that your batter will be consistent throughout. This is your dry base, and it’s important to keep it light and fluffy—no packing or compacting!
STEP 3: WHISK THE WET INGREDIENTS
In a separate medium-sized bowl, whisk together your eggs, sour cream, milk, melted butter, and vanilla extract. The vanilla is optional, but I highly recommend it. It adds just the tiniest floral note that really enhances the overall flavor, without making it taste like a dessert. You want everything to be smooth and well combined before moving on.
STEP 4: COMBINE WET AND DRY MIXTURES
Now it’s time to bring it all together. Pour the wet ingredients into the bowl with the dry mixture, and gently stir everything together. Here’s the key: don’t overmix. Stir just until there are no dry streaks left. Overmixing can make your cornbread tough instead of tender, and we definitely want that tender, moist crumb.
Baking and Serving the Perfect Amish Sour Cream Cornbread
Now that your batter is ready, it’s time to get this cornbread into the oven and let the magic happen. One of the best parts about this recipe is how low-maintenance it is. You don’t need any special equipment or fancy techniques—just a good pan, a hot oven, and a little bit of patience while your kitchen fills up with the sweet, cozy aroma of home-baked cornbread.
Let’s jump into the next steps so you can enjoy your first warm slice.
STEP 5: POUR AND BAKE
Once your batter is fully mixed (remember—not overmixed!), pour it into the prepared baking pan or skillet. Use a spatula to smooth out the top so it bakes evenly. Then, pop it into your preheated oven and bake for 25 to 30 minutes.
You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. If you’re using a cast-iron skillet, you might notice the edges browning a bit more quickly—that’s totally normal and part of what gives it that delicious, crispy edge.
Pro Tip: Don’t open the oven door too early while it bakes! Let it rise and set in peace for at least 20 minutes before checking.
STEP 6: COOL, SLICE, AND SERVE
Once it’s baked to golden perfection, take the cornbread out of the oven and let it rest for 5–10 minutes in the pan. This cooling time helps it set up so you can slice it without it crumbling apart. Use a sharp knife to cut it into squares, or just dive in with a butter knife if you’re feeling rustic.
Now comes the best part—serving it! Here are a few of my favorite ways to enjoy this Amish Sour Cream Cornbread:
With butter and honey: A timeless combo that brings out the sweetness and richness of the cornbread.
Alongside chili or stew: It holds up perfectly to hearty dishes and makes the whole meal feel even more satisfying.
With jam or preserves: Strawberry or blackberry jam is my go-to, especially when I’m serving this as a breakfast side.
Tips and Easy Variations
What makes this recipe a keeper (besides how delicious it is) is how easily you can customize it. Here are a few ideas to change things up based on what you’re craving:
Make it savory: Skip the sugar or reduce it slightly, and stir in 1/2 cup of shredded cheddar cheese, a handful of chopped green onions, or some diced jalapeños for a spicy kick.
Add herbs: A teaspoon of fresh thyme or chopped rosemary gives it a more complex flavor, especially if you’re serving it with roasted meats or veggies.
Use Greek yogurt instead of sour cream: If you’re out of sour cream or want a slight tang, full-fat Greek yogurt is a great substitute.
Turn it into muffins: Pour the batter into a greased muffin tin and bake for 15–18 minutes for individual servings that are great for lunchboxes or on-the-go snacks.
This cornbread also holds up well at room temperature for about a day or two if you cover it tightly, but honestly—it never lasts that long in my house. It’s just too good!
FAQs and Final Thoughts on Amish Sour Cream Cornbread
By now, you’ve got a golden pan of Amish Sour Cream Cornbread cooling on the counter—or maybe you’re already digging into a slice with a drizzle of honey. Either way, this recipe is one that you’ll likely find yourself coming back to again and again. Before we wrap up, I wanted to answer a few common questions I’ve received over the years from friends and readers who’ve made this recipe.
Frequently Asked Questions
1. Can I use light sour cream or non-dairy alternatives?
Yes, you can use light sour cream or even plain Greek yogurt if needed. Just note that full-fat sour cream provides the richest flavor and moistest texture. For a dairy-free option, try a plant-based sour cream substitute, but keep in mind that results may vary slightly.
2. Is this cornbread sweet or savory?
This recipe leans slightly sweet, but not overly so. The sugar can be adjusted to your preference. If you’re serving it with savory dishes like chili or stew, you might reduce the sugar to 1/3 cup or even 1/4 cup.
3. Can I make this in advance?
Absolutely. You can make the cornbread a day ahead. Just cover it tightly and store it at room temperature. Reheat individual slices in the microwave for 10–15 seconds or warm the whole pan in the oven at 300°F for about 10 minutes.
4. How do I keep the cornbread from drying out?
Let it cool completely before storing, and wrap it tightly in plastic wrap or store it in an airtight container. If you’re not eating it the same day, consider freezing it in individual portions—just wrap them well and freeze for up to a month.
5. Can I make this gluten-free?
Yes! Substitute a gluten-free 1:1 all-purpose flour blend for the regular flour. Be sure your cornmeal is also labeled gluten-free, as some can be cross-contaminated during processing.
6. What’s the best way to reheat leftovers?
For the best texture, reheat slices in a toaster oven or regular oven at 300°F until warmed through. This helps preserve the crisp edges and moist interior better than microwaving.
7. Can I double this recipe?
Definitely! Double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by about 5–10 minutes, so keep an eye on it and use the toothpick test to check for doneness.
Conclusion: A Classic Worth Repeating
There’s a reason this Amish Sour Cream Cornbread has become a staple in my kitchen. It’s the kind of recipe that feels both nostalgic and fresh every time you make it. The sour cream gives it that beautiful moist texture, the butter adds richness, and the vanilla? That’s your secret flavor enhancer.
Whether you’re serving it up with a steaming bowl of chili, bringing it to a potluck, or just baking it on a quiet afternoon for yourself and your family, this cornbread always delivers.
So if you haven’t already, give this recipe a try. And when you do, I’d love to hear how it turns out! Did you add jalapeños? Serve it with homemade jam? Let me know in the comments—I’m always excited to see your spins on this classic favorite.
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Amish Sour Cream Cornbread
Description
This Amish Sour Cream Cornbread delivers a rich, moist crumb with just the right amount of sweetness. The sour cream and butter give it a soft texture, while the golden top bakes up with a slightly crisp edge. Perfect alongside hearty soups, stews, or simply enjoyed with a pat of butter and honey.
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 your oven to 375°F (190°C). Grease a 9×9-inch square baking pan or a cast-iron skillet for a traditional touch.
Step 2: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended.
Step 3: In a separate bowl, whisk together the eggs, sour cream, milk, melted butter, and vanilla extract (if using) until smooth and fully combined.
Step 4: Pour the wet mixture into the bowl of dry ingredients. Stir gently just until no dry streaks remain, being careful not to overmix to maintain a tender texture.
Step 5: Transfer the batter to the prepared baking dish and smooth out the top. Bake for 25–30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Step 6: Allow the cornbread to cool in the pan for 5–10 minutes before slicing. Serve warm with a spread of butter, a drizzle of honey, or your favorite preserves.
Notes
This cornbread is best served fresh and warm but holds up well for a day or two when covered at room temperature. For a savory twist, consider folding in shredded cheese, chopped jalapeños, or herbs before baking.
