Looking for a delicious twist on cornbread? I have the best recipe – Easy Amish Sour Cream Cornbread!
Easy Amish Sour Cream Cornbread
A quick, easy, super moist, dense, delicious cornbread that is made from scratch. The perfect side for so many meals. The best cornbread I have ever made!
Read great reviews from people who tried this recipe on Pinterest (Photos)!
I saved this recipe on Pinterest over four years ago, always wanting to give it a try, I am so glad I finally did. This recipe is from A Cracking Good Egg Blog (Cracking Good Egg sited an Amish recipe site as the original source, however that site is no longer up and running).
What You Need to Make Amish Sour Cream Cornbread
Cornmeal, all-purpose flour, sugar, baking soda, cream of tartar, salt, sour cream, an egg, butter and milk.
How to Make Amish Sour Cream Cornbread
Preheat oven to 400 degrees f. and grease a 9×5 bread/loaf pan with non-stick cooking spray. In a large bowl, add all of the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar and salt) and mix well using a whisk. Next, add wet ingredients (sour cream, egg, butter and milk), using a spoon, mix until just blended (do not over mix) then pour batter into baking pan spreading evenly.
Bake on middle rack of oven for 30 to 35 minutes. Be sure to check the bread using a toothpick in the center, making sure it comes out clean. Remove from oven, allow to cool for 10 minutes then remove from pan.
The magic to this amazing cornbread is the sour cream, it is so moist and tender with just a hint of sweetness. Even better, it’s simple to make. I was done mixing the dough before my oven was pre-heated. I love easy recipes that deliver on taste and are a cinch to make. This is sure to be on regular rotation.
PINNABLE IMAGE
Easy Amish Sour Cream Corn Bread
Recipe Source: A Cracking Good Egg
Ingredients
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 2 1/2 Tablespoons white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup sour cream (regular or reduced fat – full fat is best)
- 1 large egg, beaten
- 2 Tablespoons butter, melted
- 1/4 cup milk (whole milk is best)
Directions
Preheat oven to 400 degrees f. and grease a 9×5 bread/loaf pan with non-stick cooking spray.
In a large bowl, add all of the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar and salt) and mix well using a whisk. Next, add wet ingredients (sour cream, egg, butter and milk), using a spoon, mix until just blended (do not over mix) then pour batter into baking pan spreading evenly.
Bake on middle rack of oven for 30 to 35 minutes. Be sure to check the bread using a toothpick in the center, making sure it comes out clean. Remove from oven, allow to cool for 10 minutes then remove from pan. Enjoy!
Tips
- This bread is best served warm but is pretty good cold too.
- Heats up nicely in the microwave (less than 10 secs for one slice).
- Serve with butter, honey, honey butter and more.
- As for cornmeal, you can use fine or medium-ground, whatever you prefer or have in the pantry.
Sharing at Weekend Potluck.
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Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Very pleased with results. I used nonfat plain Greek yogurt and nonfat milk, but otherwise followed the recipe. The batter was very thick, but it produced a tender and delicious bake. I am notorious for overbooking, but took this out in 30 minutes and it was perfect. We’ll make this again and again! Thank you for a wonderful recipe.
*Overbaking
I love this recipe. Sour creqm is always good choice in bread or on it.
My being Southern born and raised, to me this is cake with a little cornmeal in it. I make cornbread with nothing but cornmeal, baking soda, an egg, and buttermilk, no flour and certainly no sugar. I have used sour cream when I didn’t have enough buttermilk. I guess if you have never had honest to goodness cornbread, this would be good.
What does the cream of tarter do in this recipe?
Thanks for your reply.
Is it made with white or yellow cornmeal? It looks very light in the photo.
I would love to try this recipe. After reading through all of the comments, I didn’t see anyone ask about adding a can of creamed corn. I grew up using boxes of Jiffy mix and my mom always added corn. Would that ruin it? Thank you!
I substituted plain yogurt for the sour cream. Fam and I thought it was good- very dense
Made this for the first time yesterday when I had family over for rice and beans. I made two loaves and there wasn’t a single piece left. Everyone kept coming back for more and even wanted the recipe.
Would the same recipe work for corn bread muffins or would it need any alterations?
Delicious! Thanks for your recipe!
Very good, this will definitely be my go to recipe.
I first found an extremely similar late 19th-century recipe in an old Shaker Brethren cookbook. So glad that Mary has updated this cornbread recipe for modern times! Can you imagine having to sift the dry ingredients several times through a horsehair sieve, as in olden days?
This rose nicely in the oven and turned out perfectly! I made a couple of slight variations, though. I needed to use up some whole wheat flour, so I used that instead of all-purpose flour. WW flour soaks up more liquid than regular flour, so stirred in an extra splash of milk, until the batter looked creamy. And, because I come from the cornbread culture of the Deep South, instead of a baking pan, I used my pre-heated 8-inch cast iron skillet coated in bacon grease. It made a wonderful, chewy dark brown crust and took only the minimum 30-minute baking time.
Thanks, Mary Neumann, for posting this recipe – a new staple in my house!
Is the cornmeal plain or self rising, white or yellow?
This is my first time making cornbread from scratch and it won’t be my last. It was so easy and very delicious. I can’t wait to try toasting a slice.
I have never heard of a bread pan. Is it the same thing as a loaf pan?
Yes – loaf pan, Susan.
This looks great…especially since there is no sugar involved! I am from Texas, so I might try preheating a cast iron skillet and seeing how it fares, but I will definitely give it a whirl!. I know someone made a comment about wheat flour being a no-go, but I am struggling to recall ANY cornbread recipe that doesn’t have at least some in there! One without it might be more of a brick than a bread…but hey, I will check this one out and see if it gives me an alternative to my old standby. Thanks for your contribution to the cornbread family!
There is 2 1/2 tablespoons of sugar in the recipe!
I always use a cast iron skillet to make cornbread (my East Texas Momma taught me this way) and did the same with this recipe. Preheat it in the oven then spray with cooking spray before pouring batter in. It gives a nice crispy outside and a moist tender inside. Love this recipe and know my Mom, rest her soul, would too!
Cornbread is usually baked in an 8×8 square baking dish. Can this one be baked in an 8×8?
Yes, just adjust the baking time, keep an eye on it.
Cake.
IMHO real cornbread does not have sugar in it. This recipe looks wonderful and I will try it but I will have to give it a different name. Thanks!
LOL … you can tell you aren’t from the south … ALL southern cornbread is sweet! 🙂
Oh, Peachy. I am from Laurel, MS, my mom was born in Estes Switch, MS. I never had sweet corn bread until I moved north. And sweet is all I can find in northern Indiana! But it is all good😃
I don’t even try cornbread recipes that include wheat flour any more. I will try the sour creme instead of the buttermilk though.