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Amish Sour Cream Cornbread

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

  1. 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.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the eggs lightly, then stir in the sour cream, milk, melted butter, and honey until smooth.
  4. 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.)
  5. Pour the batter into the prepared baking pan and spread e

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