Easy Amish Sour Cream Cornbread

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!

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).

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.

Note

I know people can be pretty opinionated when it comes to cornbread, especially in the South. (Side note  – I never knew people had such strong opinions for mayonnaise, head over to my post on Mayonnaise Wars and Facebook to read the comments, people will set you straight over mayo.  I guess Duke’s Mayonnaise is the best in the land, period. End of story. And don’t EVER place Miracle Whip in the category of mayonnaise. Everrrr. So I’m ready for people to try to set me straight on cornbread). I may live in Georgia now, but I am from the Mid-West, born and raised in Michigan. I have tried a lot of cornbread recipes over the years, but THIS Amish recipe is my kind of cornbread. Some people won’t even touch a piece of cornbread unless it comes from a cast iron skillet. For me, some cornbread is just too dry and gritty. This recipe is perfection. It’s the sour cream…they had me at sour cream.

Easy Amish Sour Cream Corn Bread

Recipe Source:  A Cracking Good Egg

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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 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.

Thanks for stopping by!

Cheers!