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Easy Amish Sour Cream Cornbread

A delightful and easy-to-make cornbread that's moist and flavorful, perfect as a side dish or a comfort food delight.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup sour cream
  • 1/2 cup milk (dairy or non-dairy) Almond milk can be substituted for a Halal-friendly option.
  • 1/4 cup sugar (optional, adjust to taste)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted Can use a butter substitute if preferred.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, whisk together the sour cream, milk, sugar (if using), and eggs until smooth. Stir in the melted butter.
  4. Gently combine the wet ingredients with the dry mixture. Stir just until moistened; it's okay if the batter is a little lumpy.
  5. Grease an 8x8 inch baking dish or a 9-inch round skillet, then pour the batter in, spreading it evenly.
Baking
  1. Bake in the oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Once baked, let it cool in the pan for a few minutes before slicing.
  3. Serve warm with your favorite toppings.

Notes

Store in the refrigerator for up to 4 days. It can be frozen for up to 3 months, cut into slices and wrapped tightly.