This cornbread is incredibly easy to make and yields delicious, bakery-style results. The sour cream adds moisture and a subtle tang that balances the sweetness and corn flavor perfectly. It holds together well without being dry or crumbly, making it great on its own or served with soups, stews, chili, or barbecue. Plus, it’s a reliable recipe that’s perfect for beginners and experienced bakers alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Sour cream
Eggs
Butter (melted)
Milk or buttermilk
Directions
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine sour cream, eggs, melted butter, and milk. Mix until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined — do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool for at least 10 minutes before slicing and serving.
Servings and timing
This recipe serves 9 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Sweet Cornbread: Increase the sugar slightly for a more dessert-like version.
Cheesy Cornbread: Add 1 cup of shredded cheddar cheese to the batter for extra richness.
Jalapeño Kick: Stir in chopped jalapeños for a spicy variation.
Corn Kernels: Add canned or fresh corn kernels for added texture and sweetness.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for about 10 minutes. Cornbread can also be frozen for up to 2 months. Wrap tightly and thaw overnight before reheating.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and will produce similar results.
What type of cornmeal should I use?
Use regular yellow cornmeal for a classic texture. Avoid cornmeal mix, which already contains flour and leavening.
Can I make this recipe in a cast iron skillet?
Absolutely. A preheated, greased cast iron skillet will give the cornbread a crispier edge.
How sweet is this cornbread?
It has a mild sweetness. Adjust the sugar to your taste for sweeter or more savory results.
Can I make this recipe ahead of time?
Yes, it stores well. Bake a day ahead and reheat before serving for best flavor and texture.
What should I serve with cornbread?
It pairs perfectly with chili, soups, stews, BBQ meats, or simply with butter and honey.
Can I make muffins with this batter?
Yes, divide the batter into a greased muffin tin and bake for 15–18 minutes.
Is it okay to use buttermilk instead of milk?
Yes, buttermilk adds even more tang and tenderness — it’s a great choice.
What makes Amish cornbread different?
It tends to be richer and moister than traditional Southern cornbread, thanks to sour cream and a bit more sweetness.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
Conclusion
Easy Amish Sour Cream Cornbread is a cozy, crowd-pleasing classic that belongs on every dinner table. With its tender crumb, buttery flavor, and simple preparation, this cornbread is sure to become a staple in your kitchen. Whether you’re serving it with a hearty meal or enjoying it on its own, it delivers comfort and satisfaction every time.
Easy Amish Sour Cream Cornbread is a moist, tender, and slightly sweet cornbread enriched with sour cream for extra softness and flavor. It bakes up golden and fluffy, making it a perfect side for any meal from chili to barbecue.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup sour cream
2 large eggs
1/4 cup butter, melted
1/4 cup milk or buttermilk
Instructions
Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish with parchment paper.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together sour cream, eggs, melted butter, and milk until smooth.
Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for at least 10 minutes before slicing and serving.
Notes
Use buttermilk for a tangier flavor and slightly softer crumb.Add corn kernels, cheddar, or jalapeños for variations.To make muffins, bae in a greased muffin tin at 375°F for 15–18 minutes.Store at room temperature for 2 days or refrigerate for up to 5 days.Freezes well — wrap tightly and freeze up to 2 months.
