Amish Sour Cream Cornbread: 2 Secrets Revealed

Name: Amish Sour Cream Cornbread: 2 Secrets Revealed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups yellow cornmeal; 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups sour cream; 2 large eggs; 1/2 cup butter, melted; 1/2 cup milk

by Jannet Lisa

6 de August de 2025

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Amish Sour Cream Cornbread has a special place in my heart, bringing back memories of cozy Sunday dinners at my grandparents’ farm. The aroma of this baking bread, a staple of Amish baking, would fill their entire kitchen, promising a comforting and delicious treat. What I love most is its unique texture – incredibly moist and tender, with a subtle tang from the sour cream that makes it so incredibly good. This isn’t just any cornbread; it’s an experience. If you’re looking for an old fashioned Amish sour cream cornbread that’s wonderfully flavorful and surprisingly easy to make, you’ve come to the right place. Let’s get cooking!

Why You’ll Love This Amish Sour Cream Cornbread

This recipe is a winner for so many reasons. Get ready to add it to your regular rotation!

Incredible Flavor: It boasts a wonderfully tender crumb with a delightful, subtle tang that makes it truly delicious.
Quick Prep: You can have this mixed and in the oven in just 15 minutes, making it an easy Amish sour cream cornbread for busy weeknights.
Budget-Friendly: Uses simple, pantry-staple ingredients that won’t break the bank.
Family Favorite: Kids and adults alike adore this classic cornbread.
Perfectly Moist: You’ll get that signature moist sour cream cornbread Amish texture every time, thanks to the sour cream.
Versatile: It’s a fantastic side dish for almost any meal, from chili to barbecue.
Simple Ingredients: No fancy items needed, just good old-fashioned goodness.

Ingredients for Amish Sour Cream Cornbread

Gathering your ingredients is the first step to making this delicious Amish cornbread with sour cream. This recipe uses a straightforward list of pantry staples to create that signature moist and tender texture.

2 cups yellow cornmeal – This gives our cornbread its classic texture and flavor.
2 cups all-purpose flour – For structure and a tender crumb.
1 cup granulated sugar – Adds a touch of sweetness that complements the tang of the sour cream.
2 teaspoons baking soda – Our leavening agent, crucial for a good rise.
1 teaspoon salt – Enhances all the other flavors.
2 cups sour cream – The star ingredient! It makes this Amish sour cream cornbread wonderfully moist and adds a lovely tang.
2 large eggs – Helps bind everything together.
1/2 cup butter, melted – Adds richness and moisture.
1/2 cup milk – Helps achieve the perfect batter consistency.

How to Make Amish Sour Cream Cornbread

Making this classic side is surprisingly simple, even for beginners. Follow these steps for a perfect batch of Amish sour cream cornbread every time.

Step 1: Preheat your oven to 375°F (190°C). Take a moment to properly grease and flour a 9×13 inch baking pan. This prevents sticking and ensures your beautiful cornbread slides right out.
Step 2: In a large mixing bowl, grab a whisk and combine the 2 cups yellow cornmeal, 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking soda, and 1 teaspoon salt. Whisk these dry ingredients together thoroughly. This dry base is key to the structure of your Amish sour cream cornbread.
Step 3: In a separate, medium-sized bowl, add the 2 cups sour cream, 2 large eggs, 1/2 cup butter, melted, and 1/2 cup milk. Whisk these wet ingredients until they are completely blended and smooth. The sour cream is what makes this Amish sour cream cornbread recipe so wonderfully moist.
Step 4: Now, it’s time to bring it all together! Pour the wet ingredients from the second bowl into the bowl with the dry ingredients. Stir everything with a spoon or spatula until just combined. Be careful not to overmix the Amish sour cream cornbread batter; a few lumps are perfectly fine and actually help maintain that tender texture.
Step 5: Once your batter is ready, pour it evenly into the prepared baking pan. Spread it out gently so the top is relatively smooth.
Step 6: Bake for 25-30 minutes. You’ll know your Amish sour cream cornbread is ready when the top is a beautiful golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The aroma filling your kitchen will be absolutely delightful!
Step 7: Allow the cornbread to cool in the pan for about 5-10 minutes before slicing and serving. This resting period helps the cornbread set up properly. Enjoy your delicious creation!

Pro Tips for the Best Amish Sour Cream Cornbread

Want to guarantee your Amish sour cream cornbread is absolutely perfect every time? I’ve picked up a few tricks over the years that make all the difference. These tips will help you achieve that signature moist and tender texture that makes this recipe so special.

Always use full-fat sour cream. It really contributes to the richness and moisture, which is key to why Amish sour cream cornbread is so good.
Don’t overmix the batter! Overmixing can develop the gluten in the flour, leading to a tougher texture instead of the desired tender crumb.
Let the batter rest for about 5 minutes before pouring it into the pan. This allows the cornmeal to hydrate, enhancing the texture.
For an extra special touch, try adding a little bit of shredded cheese or a handful of fresh corn kernels to the batter.

What’s the secret to perfect Amish sour cream cornbread?

The secret to that amazing texture and flavor is definitely the sour cream. It creates a moist, tender crumb and adds a subtle tang that balances the sweetness. This is precisely why Amish sour cream cornbread is so good and a beloved classic.

Can I make Amish sour cream cornbread ahead of time?

Yes, you absolutely can! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just give it a quick stir before baking, and you might need to add a couple of extra minutes to the baking time since it will be colder.

How do I avoid common mistakes with Amish sour cream cornbread?

The most common pitfall is overmixing the batter, which results in a tough texture. Also, be sure your baking soda is fresh; expired baking soda won’t give your cornbread the proper lift. Finally, don’t overbake it – watch for that golden brown color and a clean skewer. For more baking tips, check out these focaccia bread secrets.

Best Ways to Serve Amish Sour Cream Cornbread

This versatile Amish sour cream cornbread is a perfect accompaniment to so many meals. Its slightly sweet, tangy flavor makes it a fantastic side dish. I love pairing it with hearty stews or a big bowl of chili. For a true taste of the countryside, consider serving it alongside some slow-cooked pulled pork or a simple roasted chicken. It’s especially wonderful when you can find some Amish country cornbread sour cream dishes that incorporate savory elements like chives or cheddar cheese, making it a star on any table. If you’re looking for other great side dishes, consider these apple salad recipes.

Nutrition Facts for Amish Sour Cream Cornbread

Here’s a look at the nutritional breakdown for a single serving of this delightful Amish sour cream cornbread. Keep in mind these are approximate values as serving sizes and specific ingredients can influence the final numbers.

Calories: 250
Fat: 12g
Saturated Fat: 7g
Protein: 4g
Carbohydrates: 35g
Fiber: 2g
Sugar: 15g
Sodium: 300mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Amish Sour Cream Cornbread

Once your delicious Amish sour cream cornbread has cooled, proper storage is key to keeping it fresh and flavorful. I always let mine cool completely on a wire rack before storing. For keeping it at room temperature, an airtight container works best, and it should stay good for about 3-4 days. If you want to keep this wonderful sour cream cornbread Amish style treat for longer, freezing is a fantastic option. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This Amish kitchen sour cream cornbread can be frozen for up to 3 months. To reheat, I usually pop a slice in the microwave for about 30 seconds, or warm it in a low oven (around 300°F or 150°C) for a few minutes until heated through. It’s a great way to enjoy this classic Amish baking sour cream cornbread anytime. For more storage tips, check out this guide on privacy policy.

Amish Sour Cream Cornbread - a slice of cornbread on a plate with butter

Frequently Asked Questions About Amish Sour Cream Cornbread

What is Amish sour cream cornbread?

Amish sour cream cornbread is a classic baked good, deeply rooted in the culinary traditions of Amish communities. It’s known for its incredibly moist and tender crumb, a result of using sour cream in the batter. This unique ingredient also lends a subtle tang that perfectly balances the sweetness of the cornmeal and sugar, making it a beloved staple.

Can I make a sour cream cornbread cake Amish style?

Absolutely! While this recipe is typically baked in a 9×13 inch pan for easy slicing, you can certainly adapt it to a cake pan. If you use a round or square cake pan, you might need to slightly adjust the baking time, checking for doneness with a toothpick. It would make a delightful sour cream cornbread cake Amish style, perfect for dessert with a dollop of whipped cream or fresh berries. You might also enjoy these apple cider donut cake recipes.

Why is Amish sour cream cornbread so good?

The exceptional quality of Amish sour cream cornbread comes from a few key factors. Firstly, the sour cream provides unparalleled moisture and a tender texture that’s hard to beat. Secondly, Amish baking often emphasizes simple, high-quality ingredients used with time-tested techniques. This combination results in a bread that is both comforting and deeply satisfying, with a wonderful balance of sweetness and tang.

How do I store leftover Amish sour cream cornbread?

Storing your leftover Amish sour cream cornbread is simple. Once completely cooled, I like to wrap it tightly in plastic wrap or place it in an airtight container. At room temperature, it usually stays fresh for about 3-4 days. For longer storage, freezing is a great option; just wrap it well to prevent freezer burn.

Variations of Amish Sour Cream Cornbread You Can Try

While the classic Amish sour cream cornbread is absolutely delicious on its own, there are several ways to switch things up! You can easily create a sweet Amish sour cream cornbread by adding a bit more sugar or even a touch of honey to the batter. For a different flavor profile, try adding a cup of fresh or frozen corn kernels right into the batter before baking – it adds a lovely pop of sweetness and texture. If you want to explore a more savory route, consider adding some chopped chives or a handful of shredded sharp cheddar cheese. These simple additions can transform your Amish traditional sour cream cornbread into something truly unique and exciting, perfect for any occasion. For more ideas on incorporating corn, check out this corn salad with lime.