Amish Sour Cream Cornbread

A rainy afternoon, a quiet kitchen, and a craving I couldn’t shake — that’s what pulled me toward this cornbread. Not the kind you grab from a box mix, but the kind that feels slow and generous, where every scoop of batter promises something golden.

I didn’t have a plan in mind — just a little time and a fridge that happened to have sour cream that needed using. From there, the recipe kind of shaped itself. A quick mix of pantry staples, a bit of melted butter, and a few minutes later, the scent of warm corn and butter started drifting through the house.

What came out of the oven was exactly what I didn’t know I needed — moist, tender, with a mellow tang and just enough sweetness. The kind of thing you cut into while it’s still steaming, with no plans to stop at one square.

Short Description

Amish Sour Cream Cornbread is a moist, slightly sweet bread that combines the rich tang of sour cream with the hearty texture of cornmeal. It’s a versatile side dish, perfect for complementing a variety of meals.

Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, melted
• 2 large eggs

Kitchen Tools

• Mixing bowls
• Whisk
• 8-inch square or round baking pan
• Spatula
• Measuring cups and spoons
• Oven or toaster oven

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C). Lightly grease an 8-inch square pan or line it with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. Mix the Wet Ingredients

In a second bowl, combine the sour cream, milk, melted butter, and eggs. Whisk until the mixture is smooth.

4. Combine Wet and Dry

Pour the wet mixture into the dry. Stir gently with a spatula or spoon until just combined. Don’t overmix—stop as soon as no streaks of flour remain.

5. Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

6. Cool & Serve

Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm, with butter or honey if desired.

Why This Cornbread Stands Out

Moist, not crumbly: Thanks to sour cream, it stays soft and rich without drying out.

Just the right sweetness: A little sugar gives it a gentle sweetness without tipping into cake territory.

Easy to make: No special tools or tricky steps—just stir, pour, and bake.

Pairs with everything: From barbecue to soup to breakfast, it complements almost anything.

Serving Suggestions

This cornbread is a versatile favorite that can dress up or down depending on the meal.

With chili or stew – Ideal for soaking up every drop.

Beside fried chicken or ribs – Adds a soft contrast to crispy, smoky dishes.

As a breakfast side – Toast a slice and drizzle with honey or maple syrup.

Crumbled in salads or stuffing – Adds heartiness and flavor.

Troubleshooting & Tips

Too dry? Don’t overbake—start checking at 20 minutes.

Dense texture? Stir only until combined. Overmixing toughens the bread.

Not rising well? Make sure your baking powder is fresh and active.

Sticky pan? Grease well or line with parchment paper.

How to Store and Reheat

Room temp: Wrap tightly and store for up to 2 days.

Refrigerator: Keeps fresh for 5–6 days in an airtight container.

Freezer: Slice and wrap individually. Freeze for up to 3 months.

To reheat: Microwave slices for 20–30 seconds or warm in a 350°F oven for 10 minutes wrapped in foil.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes—full-fat Greek yogurt is a great substitute for a slightly tangier taste.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I bake this in a cast iron skillet?
Absolutely! Preheat the skillet before pouring in the batter for extra crispy edges.

Is it sweet like cake?
No—this version has just a touch of sugar to enhance the corn flavor. It’s savory enough for dinner, sweet enough for breakfast.

Can I double the recipe?
Yes—just bake it in a 9×13-inch pan and adjust the time to 25–30 minutes.

Final Thoughts

Some recipes bring comfort not because they’re nostalgic, but because they’re reliable. This sour cream cornbread is exactly that — quietly perfect, with no bells or whistles. It bakes up soft and golden, pairs with just about anything, and asks for very little in return.

It’s become the kind of go-to recipe that lives in the back of my mind, ready to show up for dinner when I need something quick, or warm a weekend morning with a pat of butter and drizzle of honey.

Even better, it welcomes changes. Toss in scallions or a handful of cheese, go savory, go sweet — it stays flexible without falling apart.

In the end, it’s the ease and the taste that keeps it on repeat. No spotlight needed — just a humble, hearty favorite that holds its own at any table.