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Amish Sour Cream Cornbread

This Amish Sour Cream Cornbread delivers an irresistibly moist texture and a perfect balance of sweet and tangy flavors. Made with simple pantry staples like cornmeal, flour, and full‐fat sour cream, it’s a versatile treat that shines as a side for hearty chili or as a breakfast delight with honey butter.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 9 pieces
Course: Main Course, Side
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup full-fat sour cream
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/4 cup milk whole or 2%
  • 1 teaspoon pure vanilla extract optional

Equipment

  • 8×8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare an 8×8-inch baking pan by greasing it thoroughly or lining it with parchment paper for easy removal.
  3. In a large bowl, whisk together the dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, baking soda, and salt.
  4. In a separate bowl, combine the wet ingredients: full-fat sour cream, room temperature eggs, melted unsalted butter, milk, and vanilla extract (if using).
  5. Gently stir the wet ingredients into the dry ingredients until just combined. It’s okay if a few small lumps remain, as they help create the perfect texture.
  6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  7. Bake for 23-27 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the cornbread to cool in the pan for about 10 minutes before slicing.

Notes

For best results, let the eggs sit at room temperature for about 30 minutes before mixing. You can substitute Greek yogurt for sour cream if needed, though the richness may be slightly reduced. This cornbread is wonderfully versatile—serve it alongside hearty chili, fried chicken, or enjoy it with honey butter for breakfast. Using parchment paper in the pan not only makes removal easier but also creates handy ‘handles’ for lifting out the baked cornbread.