Amish Sour Cream Cornbread

Amish Sour Cream Cornbread is a soft, moist twist on the traditional cornbread I grew up with. With the richness of sour cream and a delicate crumb, it walks the line between savory and lightly sweet. It’s perfect alongside soups, stews, or simply enjoyed with a smear of butter and a drizzle of honey. This version stays true to simple Amish cooking—humble ingredients, easy prep, and big comfort.

Why You’ll Love This Recipe

I love this cornbread because it’s incredibly moist thanks to the sour cream, without being dense or heavy. It has that golden, slightly crumbly edge I expect from cornbread, but the inside is soft and tender. It’s also a one-bowl recipe, which makes cleanup quick and easy. I can serve it with hearty meals or make it ahead for gatherings, and it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cornmeal
all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
sour cream
milk
melted butter

Directions

1. I start by preheating the oven to 400°F and greasing a square baking pan or cast iron skillet.

2. In a large bowl, I whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, I beat the eggs, then stir in sour cream, milk, and melted butter.

4. I pour the wet mixture into the dry ingredients and stir just until combined—I’m careful not to overmix.

5. I spread the batter evenly into the prepared pan and bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean from the center.

6. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 9 generous squares and takes roughly 10 minutes to prepare, with a baking time of 20 to 25 minutes. It’s ready in under 40 minutes start to finish.

Variations

I like to stir in some shredded cheddar cheese or chopped jalapeños for extra flavor. For a touch of sweetness, I sometimes add a spoonful of honey to the batter. If I’m serving this with chili or beans, I’ll add a pinch of smoked paprika or corn kernels to the mix.

Storage/reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop slices in the microwave for 10–15 seconds or warm them in a low oven wrapped in foil until heated through. It also freezes well—I wrap individual slices and thaw them overnight before reheating.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, I’ve swapped in plain Greek yogurt with great results—it still adds moisture and tang to the cornbread.

Why is my cornbread dry?

It’s often because it’s been overbaked. I check a few minutes early with a toothpick to avoid drying it out.

Can I make this in a muffin tin?

Absolutely. I divide the batter into muffin cups and bake for about 15–18 minutes for cornbread muffins.

Do I need to use both baking soda and baking powder?

Yes, the baking soda reacts with the sour cream for extra lift, while the baking powder helps with even rise and texture.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free baking flour blend in place of regular flour and it turned out just as delicious.

Conclusion

Amish Sour Cream Cornbread is the kind of recipe I come back to again and again. It’s quick, versatile, and never dry. Whether I’m serving it with a big bowl of soup, taking it to a potluck, or enjoying it warm with a bit of honey, this cornbread always hits the spot. Simple ingredients, timeless comfort.