Amish Sour Cream Cornbread is a testament to the simple, wholesome, and profoundly satisfying nature of Amish cooking. This recipe moves beyond the often-divisive realm of dry or crumbly cornbread, delivering a final product that is exceptionally moist, tender, and rich with a perfect balance of sweet and savory flavors. The secret weapon, as the name implies, is the generous use of sour cream, which imparts a subtle tang and a luxuriously dense, cake-like crumb that is simply unforgettable. Unlike its Southern counterpart, this Northern-style cornbread embraces a touch of sugar, resulting in a versatile bread that can gracefully transition from a side dish for a hearty bowl of chili to a slightly sweet treat enjoyed with a pat of butter and a drizzle of honey.
This cornbread’s beauty lies in its effortless simplicity and foolproof method. The batter comes together in minutes with just two bowls and a whisk, requiring no special equipment or advanced baking skills. The combination of cornmeal and all-purpose flour creates a ideal texture—substantial enough to hold its shape but soft and never gritty. As it bakes, your kitchen will fill with a warm, buttery aroma that promises comfort. The final result is a square of cornbread with a delightfully crisp, golden-brown crust that gives way to a soft, creamy, and incredibly moist interior. It’s a humble yet perfect bread that exemplifies how a few basic pantry staples can be transformed into something truly special and beloved by all.
Why You’ll Love This Recipe:
• Unbelievably Moist & Tender: The sour cream and melted butter guarantee a rich, dense crumb that stays moist for days.
• Perfect Flavor Balance: With just the right amount of sugar, it strikes a perfect harmony between slightly sweet and savory, making it incredibly versatile.
• Effortlessly Simple: This is a one-bowl, no-mixer recipe that comes together in under 10 minutes, making it perfect for beginners and busy cooks alike.
• Crowd-Pleasing Comfort Food: Its universally appealing flavor and texture make it a guaranteed hit at potlucks, barbecues, and family dinner tables.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream (full-fat is recommended for best results)
- 1/2 cup whole milk (or 2%)
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
Instructions:
Step 1: Preheat the Oven and Prepare the Pan
• Preheat your oven to 400°F (200°C). This high heat is essential for creating a beautifully crisp crust. Generously grease an 8-inch square baking dish with butter, shortening, or non-stick cooking spray.
Step 2: Combine the Dry Ingredients
• In a large mixing bowl, add the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly until they are completely uniform in color and well combined. This ensures the baking powder and salt are evenly distributed for a consistent rise and flavor.
Step 3: Combine the Wet Ingredients
• In a separate medium bowl, combine the sour cream, milk, slightly cooled melted butter, and eggs. Whisk them together until the mixture is smooth, well-blended, and uniform. It’s important that the melted butter is not piping hot to avoid accidentally cooking the eggs.
Step 4: Mix Wet and Dry Ingredients
• Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold and stir the two together. Mix until the ingredients are just combined and there are no more visible dry streaks of flour. It is crucial not to overmix; a few small lumps in the batter are perfectly fine and will prevent the cornbread from becoming tough.
Step 5: Transfer to Pan and Bake
• Pour the thick batter into the prepared greased baking dish. Use the spatula to spread it evenly into all four corners and smooth the top into a uniform layer.
Step 6: Bake to Golden Perfection
• Immediately place the dish in the preheated oven. Bake for 20–25 minutes. The cornbread is done when the top is a deep golden brown, the edges have pulled away slightly from the sides of the pan, and a toothpick or cake tester inserted directly into the center comes out clean or with a few moist crumbs attached.
Step 7: Cool and Serve
• Remove the cornbread from the oven and place the pan on a wire cooling rack. Allow it to cool in the pan for at least 15-20 minutes before slicing. This resting period allows the structure to set, making it much easier to cut into clean squares. Serve warm.
Tips:
• Room Temperature Ingredients: Using room temperature eggs, milk, and sour cream helps them emulsify better with the melted butter, creating a smoother batter and a more even rise.
• Do Not Overmix: This is the most important rule for tender cornbread. Overmixing develops the gluten in the flour, leading to a tough, dense texture. Mix until just combined.
• Pan Choice: For extra crispy edges, you can use a preheated 10-inch cast-iron skillet instead of a baking dish. Add the batter to the hot, greased skillet for a fantastic crust.
• Add-Ins: Feel free to fold in 1 cup of fresh corn kernels, shredded cheddar cheese, or finely diced jalapeños into the batter for a flavorful twist.
Storage Options:
• Room Temperature: Once completely cool, store leftover cornbread in an airtight container or wrapped tightly in aluminum foil at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep it in the refrigerator for up to 5 days. The sour cream helps it retain moisture beautifully.
• Freezer: This cornbread freezes excellently. Wrap individual squares or the entire loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature or warm directly in a 350°F (175°C) oven.
• Reheating: Reheat slices in a toaster oven or a conventional oven at 350°F (175°C) for 5-10 minutes to restore the crisp crust. The microwave will soften it.
Amish Sour Cream Cornbread is the ultimate humble comfort food, a reliably perfect recipe that delivers unparalleled moisture and flavor with breathtaking simplicity. It’s a timeless classic that will quickly become your go-to recipe for the perfect slice of cornbread. Enjoy!
