Description
This Amish sour cream cornbread recipe delivers a moist and tender crumb with a delightful tangy flavor. It’s a classic Amish baking staple perfect for any meal.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt. This is the dry base for your Amish sour cream cornbread.
- In a separate bowl, combine the sour cream, eggs, melted butter, and milk. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix the Amish sour cream cornbread batter.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Your Amish sour cream cornbread should be golden brown.
- Let the sour cream cornbread cool in the pan for a few minutes before serving.
Notes
- For an even richer flavor, use full-fat sour cream.
- This Amish sour cream cornbread can be served plain or with butter and honey.
- Leftover Amish sour cream cornbread can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Amish sour cream cornbread, sour cream cornbread, Amish baking, cornbread recipe, moist cornbread