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 (Full Printable Recipe at Bottom of Post)
- cornmeal
- all-purpose flour
- sugar
- baking soda
- cream of tartar
- salt
- Sour cream
- an egg
- butter
- 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 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 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.
Thanks for stopping by!
Cheers!
Inez
Does it freeze well?
Mary Neumann
Yes – it’s recommended to wrap cornbread in plastic wrap and foil when freezing, for about 3 months.
Jane
I have made this recipe for years – I originally found it on that Amish site you mentioned in your post and I wanted to cry when the site (and recipe) disappeared. You can’t imagine how happy I was to find it here! I don’t normally have sour cream on hand at all times so out of necessity I had tried using homemade buttermilk, the lemon juice and milk kind, and I found it turned out almost moister somehow. Usually I bake it into muffins, and quite often I’ll add shredded cheddar cheese and crumbled bacon to it as well. They rarely last longer than one meal lol. I’m thinking tonight….chili and cornbread!
Erin
I used Greek yogurt instead of sour cream (all I had on hand), put a full 3 tablespoons of sugar and brushed some melted butter on top when it was done baking. Otherwise followed the recipe exactly and it was perfect. Only three of us for dinner and we ate half the loaf! Will definitely be making this again and again 🙂
Patricia Vereb
I was just ready to ask about using yogurt because I have no sour cream. Thanks Gor posting this
Antonette
Can this be made with gf flour?
Jasmin Medema
Can you use almond flour or tapioca flour instead of all purpose flour?
Beth
You will not get the same texture or results with those flours. The finished product will likely taste good but the texture will suffer. You could however use cup for cup gluten free. It may need a bit more moisture as I have found gluten free flour sucks the moisture up and produces a dry crumbly loaf if you don’t adjust for it.
Sylvia E Alvarado
Can you use self rising cornmeal and leave out the baking soda?
Charlene
I made this recipe this morning and my family all agrees it needs to be sweetened up. Any suggestions on how to do that?
Kathy
Hi Charlene,
I actually loved this recipe, but the second time I made it, it was a little too salty and dry for me, so I made the following changes and we love it! I add more liquid, (1/2 cup milk instead of 1/4 cup), I also add 4 Tablespoons melted butter instead of 2. I also reduced the salt to 1/2 tsp.
I hope that helps. We didn’t add extra sugar, these changes seem to do the trick. I actually bake it in a 9-inch round pan for 35-40 minutes. To heat up leftovers, we cut a thick slice, buttered each side, fried it in a cast-iron skillet, then served it with maple syrup on top. It was great!
Kathy
I just read your comment and made note of them, as I found I wanted to make some changes after making for the second time. I baked it in muffin tins as my hubby likes more crusty edges! But I thought I needed to change something and wondered about the cream of tartar/soda/salt mix. I had liked this so very much the first time when I baked it in a 9 inch square pan.
Thanks for your suggestions.
Pat
There was 8 in our family. All of us kids wanted the corner because it was crispy. Mama starting baking on a cooky sheet spreading it out but not reaching the corners. It’s thin and crispy. I bake it like that for dressing, too.
Shirley
I have been looking for a good cornbread recipe, my husband though does not like sugar in his. He’s just a country man. Guessing it won’t change anything or will Ineed to make alterations. Thanks
Melissa
Let’s see, if you want it sweetened up, maybe perhaps add sugar?
Beth
You can increase the sugar, but personally i would just eat it slathered with butter and maple syrup. You could also brush with maple syrup or simple syrup after taking it out of rot oven.