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Amish Sour Cream Cornbread

Delicious Amish Sour Cream Cornbread You’ll Crave Every Time

This Amish Sour Cream Cornbread is incredibly moist and dense, a delightful side dish that complements any meal.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour can replace up to half with whole wheat flour for added fiber
  • 1 cup Cornmeal both white and yellow varieties work beautifully
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1 teaspoon Cream of Tartar optional if you use baking powder instead
  • 1 teaspoon Salt elevates flavor and balances sweetness
  • 1/2 cup Granulated Sugar contributes sweetness and cake-like consistency
  • 1 large Egg ensure it’s at room temperature for even mixing
  • 1 cup Sour Cream Greek yogurt can be a great substitute
  • 1/2 cup Milk should be at room temperature
  • 1/4 cup Unsalted Butter melted for easy incorporation
Optional Ingredients
  • Shredded Cheese for a savory twist
  • Chopped Jalapeños for a spicy kick
  • Honey or Maple Syrup swap out half the sugar for a natural sweetener

Equipment

  • 9 x 5-inch loaf pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, cornmeal, baking soda, cream of tartar, salt, and granulated sugar.
  3. In a large bowl, whisk the egg until frothy, then add sour cream, milk, and melted butter, mixing until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the thick batter into the prepared loaf pan and level it with a spatula.
  6. Bake in the preheated oven for 30-35 minutes, until golden-brown and a toothpick comes out clean.
  7. Allow the cornbread to cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Store cornbread covered at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

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