Description
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.
Nutrition
- Serving Size: 1 square (1/9 of pan)
- Calories: 215
- Sugar: 5g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
