Amish Sour Cream Cornbread: Moist, Hearty, and Comforting
There’s something timeless about the smell of cornbread baking in the oven. It’s the kind of scent that wraps around you like a cozy quilt, inviting you to the table before the meal is even ready. This Amish Sour Cream Cornbread recipe is no ordinary cornbread—it’s a family treasure passed down from my Amish neighbor, and every bite is a taste of heartwarming tradition.
Moist, dense, and slightly sweet, this cornbread is the perfect companion to hearty stews, chili, roast chicken, or even enjoyed all on its own with a pat of melting butter. Whether you’re new to baking or an experienced home cook, this simple recipe delivers that old-fashioned comfort you didn’t know you were missing.
What Makes This Cornbread So Special?
Unlike many dry or crumbly cornbreads, this one is luxuriously moist and rich, thanks to the sour cream. It adds a subtle tang and creaminess that balances beautifully with the gentle sweetness from the sugar. The result is a cornbread that holds together perfectly, with a dense, almost cake-like texture—ideal for soaking up sauces or gravy without falling apart.
🌽 Ingredients
Let’s take a look at what makes this cornbread so crave-worthy:
-
1 cup cornmeal
Gives the cornbread its rustic texture and golden flavor. -
1 cup all-purpose flour
Helps to soften the crumb and balance the cornmeal. -
1/4 cup sugar
Adds just a hint of sweetness that complements savory dishes without overwhelming. -
1 tbsp baking powder
Leavens the bread, giving it a gentle lift. -
1/2 tsp salt
Brings all the flavors together. -
1 cup sour cream
The star ingredient—adds richness, moisture, and that signature tang. -
1/2 cup milk
Thins the batter just enough to make it pourable while keeping it rich. -
1/4 cup melted butter
Adds flavor and a tender crumb. -
2 large eggs
Binds the ingredients and gives the cornbread structure.
How to Make It: Step-by-Step
1. Preheat & Prepare
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Blend the Wet Ingredients
In another bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
4. Combine
Pour the wet mixture into the dry ingredients. Stir just until combined—do not overmix. The batter will be thick and creamy.
5. Bake
Pour the batter into the prepared baking dish and smooth out the top. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool & Serve
Let the cornbread cool for 10 minutes before slicing. Serve warm with butter, honey, or your favorite savory dish.
Serving Suggestions
This cornbread is versatile and delicious in so many ways:
- Serve it with beef stew, chicken pot pie, or a bowl of chili for the ultimate comfort meal.
- Add a drizzle of honey or maple syrup for a sweet snack.
- Enjoy leftovers toasted with butter and jam in the morning.
Tips & Variations
- Want more texture? Add 1/2 cup of corn kernels or shredded cheddar cheese to the batter.
- Need it a bit sweeter? Increase the sugar to 1/3 cup for a more cake-like version.
- Make it in a skillet: Bake it in a cast-iron skillet for a beautiful crusty edge and even heat.
Final Thoughts: A Little Taste of Tradition
There’s something special about recipes that come from neighbors—especially ones who’ve lived life simply and soulfully, like the Amish. This Sour Cream Cornbread isn’t just about flour and eggs; it’s about connection, community, and slowing down long enough to enjoy a homemade meal with people you love.
Whether it’s your first time making cornbread or your hundredth, this version just might become your new favorite. Moist, flavorful, and made with love—it’s everything good cornbread should be. 💛
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