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.