There is something deeply comforting about breaking open a piece of freshly baked cornbread, watching the steam rise as you spread a pat of butter that quickly melts into its warm, golden surface. Cornbread speaks of tradition, of gatherings around tables laden with hearty fare, of recipes passed down through generations. But not all cornbread is created equal, and this Amish Sour Cream Cornbread stands apart with its exceptional moisture and rich texture that transforms the humble side dish into something truly memorable.
The Amish have long been revered for their simple yet extraordinarily satisfying approach to cooking. Their recipes often feature farm-fresh ingredients prepared with time-honored techniques that prioritize flavor and substance over flashiness. This cornbread recipe exemplifies those values perfectly. The addition of sour cream—a stroke of culinary genius—creates a density and moisture level rarely found in typical cornbread recipes that often suffer from dryness or crumbliness.
What makes this Amish Sour Cream Cornbread particularly special is its versatility and substantial nature. Unlike lighter, cake-like Southern cornbreads or crumbly Northern versions, this cornbread has enough structure to stand up to hearty dishes like beef stew, chili, or bean soups. It absorbs broth and sauces beautifully without disintegrating, making it the perfect companion for winter meals when comfort is paramount. Yet it’s equally delightful alongside summer barbecue fare or with a simple spread of butter and honey as an afternoon snack.
The sour cream in this recipe serves multiple purposes. Beyond adding moisture that persists for days (unlike many cornbreads that become painfully dry by the next day), it also contributes a subtle tangy note that balances the natural sweetness of the corn. This creates a more complex flavor profile than standard recipes, with a richness that feels indulgent without being overwhelming.
This recipe also honors the Amish tradition of practicality. It comes together quickly with basic pantry ingredients, requires no special equipment beyond a bowl and a baking dish, and can be prepared while your main dish cooks. It’s the kind of reliable recipe that becomes part of your cooking repertoire, one you turn to repeatedly because it never disappoints.
Whether served alongside a Sunday roast chicken, paired with a vegetable soup for a simple weeknight dinner, or offered to guests as part of a festive spread, this Amish Sour Cream Cornbread brings substance and satisfaction to the table. Its dense, moist texture transforms it from mere accompaniment to an essential component of the meal—the kind of bread that people remember and request time and again. In a world of fleeting food trends and complicated culinary techniques, there’s something profoundly satisfying about returning to a recipe that exemplifies the timeless values of simplicity, quality ingredients, and time-honored traditions.
Storage Options
This cornbread stays moist longer than traditional versions thanks to the sour cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10 minutes or microwave for 20-30 seconds until warmed through.
Summary
Preparation time: 10 minutes Cooking time: 25-30 minutes Total time: 40 minutes Servings: 9-12 pieces Difficulty: Easy
Why You’ll Love This Recipe
- Exceptionally moist texture that doesn’t dry out quickly like traditional cornbread
- Dense enough to stand up to hearty stews and chilis without falling apart
- Perfect balance of sweetness and corn flavor with a slight tanginess from the sour cream
- Simple, pantry-friendly ingredients that don’t require a special shopping trip
- Quick to prepare alongside your main dish with minimal hands-on time
- Makes an excellent base for additions like cheese, herbs, or corn kernels
- Versatile enough to complement both winter comfort foods and summer barbecues
- The substantial texture makes it filling enough to serve as a significant part of the meal
Kitchen Equipment You’ll Need
- 8×8 inch or 9×9 inch baking pan
- Mixing bowl (medium to large)
- Small bowl for wet ingredients
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Optional: parchment paper for easier removal and cleanup
Tips for Success
- Bring refrigerated ingredients (eggs, sour cream, butter) to room temperature before mixing
- Don’t overmix the batter; stir just until ingredients are combined to avoid toughness
- Use full-fat sour cream for the best moisture and texture
- For a darker golden crust, brush the top with melted butter before baking
- Test for doneness with a toothpick inserted in the center – it should come out with a few moist crumbs, not wet batter
- Allow the cornbread to cool for at least 10 minutes before slicing for cleaner cuts
- For extra flavor, preheat your baking pan with a tablespoon of butter before adding the batter
- If using cast iron, make sure it’s well-seasoned to prevent sticking
Ingredients
- 1 cup yellow cornmeal (stone-ground preferred)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- Optional: 1 cup fresh or frozen corn kernels (thawed if frozen)
Directions
- Preheat your oven to 400°F (200°C). Grease an 8×8 inch or 9×9 inch baking pan thoroughly, or line with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs lightly, then stir in the sour cream, milk, melted butter, and honey until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined. The batter will be thick and slightly lumpy. (If using corn kernels, fold them in now.)
- Pour the batter into the prepared baking pan and spread e