Go Back

Amish Sour Cream Cornbread

This Amish Sour Cream Cornbread is a game-changer with an incredibly moist texture and perfect balance of sweetness. The full‐fat sour cream and melted butter create a tender crumb that makes this cornbread an ideal side for chili, stew, or even a sweet breakfast treat drizzled with honey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup full-fat sour cream
  • 2 large eggs at room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¼ cup whole milk
  • 1 teaspoon pure vanilla bean paste optional; regular vanilla extract can be used as a substitute

Equipment

  • 8×8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 400°F. Prepare an 8×8-inch baking pan by greasing it well or lining it with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, baking soda, and salt.
  3. In a separate bowl, whisk the wet ingredients: full-fat sour cream, room temperature eggs, melted unsalted butter, whole milk, and vanilla bean paste (if using) until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. The batter should remain a bit lumpy; overmixing can result in a tougher texture.
  5. Evenly spread the batter into the prepared pan and bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The top should turn golden with a slight crack.
  6. Remove the cornbread from the oven, allow it to cool slightly, then cut into 9 servings and enjoy.

Notes

This Amish Sour Cream Cornbread is incredibly versatile and makes a perfect side dish for hearty dishes like chili, barbecue, or soups, while also serving as a delightful breakfast treat with a drizzle of honey. For best results, ensure that the eggs are at room temperature before mixing and be careful not to overmix the batter to maintain a tender crumb. Substitutions such as coconut yogurt and plant-based butter work well for a dairy-free version, and a gluten-free flour blend can be used for a gluten-free option. The recipe also lends itself to creative variations, like adding jalapeños and cheddar for a savory twist or blueberries and lemon zest for a fresh summer flavor.