Amish Sour Cream Cornbread

There’s something incredibly comforting about a warm slice of homemade cornbread. This Amish Sour Cream Cornbread recipe is a delightful twist on the classic, making it a staple you’ll want to bake again and again. Forget about those box mixes—this cornbread is simple to make from scratch and delivers a moist, flavorful bite every time. With its rich texture and perfectly balanced taste, this cornbread pairs beautifully with any meal, whether it’s dinner or a hearty breakfast.

Why You’ll Love This Recipe

You’ll love this Amish Sour Cream Cornbread for its simplicity and versatility. The medium-ground cornmeal gives it a delightful texture, while the sour cream ensures it stays moist, never dry. It’s a great addition to any meal and tastes just as good the next day, making it perfect for leftovers. Plus, it reheats wonderfully, so you can enjoy a quick, buttered slice on the go!

Kitchen Equipment You’ll Need

• 9×5-inch bread pan
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Oven

Ingredients

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 1/2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons unsalted butter, melted
• 1 cup whole fat sour cream
• 1/4 cup whole milk
• Butter, room temperature, for serving

Step-by-Step Instructions

1. Preheat your oven to 400º F and lightly grease a 9×5-inch bread pan with butter or non-stick spray.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, cream of tartar, and salt.
3. Add the beaten egg, sour cream, milk, and melted butter to the dry ingredients. Mix until just combined, being careful not to over mix.
4. Pour the batter into the prepared bread pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and allow to cool before slicing and serving.

Tips for Success

• Ensure all ingredients are at room temperature before mixing for a smooth batter.
• Do not over mix the batter to avoid a dense texture.
• Use medium-ground cornmeal for the best texture, but fine-ground works if that’s what you have.

Additional Tips and Variations

• Add a cup of shredded cheddar cheese for a cheesy twist.
• Mix in some chopped jalapeños for a spicy kick.
• Serve with honey butter for a sweet and savory treat.

Nutritional Highlights (Per Serving)

Calories: 220 | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use low-fat sour cream?
Yes, but the cornbread will be less moist and rich.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the cornbread?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before reheating.

Conclusion

This Amish Sour Cream Cornbread is a delightful recipe that deserves a spot in your regular baking rotation. Its simplicity and deliciousness make it a go-to for any occasion. We invite you to try this recipe and experience the joy of homemade cornbread. Don’t forget to share your results and any variations you try—we’d love to hear from you!