There’s something undeniably comforting about a warm slice of homemade cornbread—especially when it’s moist, fluffy, and just the right amount of sweet. This Amish Sour Cream Cornbread is exactly that. It’s a simple, down-home recipe that uses basic pantry staples, but the addition of sour cream gives it a rich, tender texture that sets it apart from your average cornbread.

If you’re used to dry, crumbly cornbread that needs a generous slather of butter just to make it palatable, this version will be a game changer. It holds together beautifully, has a slightly crisp top, and a soft, almost cake-like interior. It’s the perfect side dish for chili, soups, barbecue, or just served with a pat of butter and a drizzle of honey.

I stumbled upon this version while looking for a softer, more versatile cornbread—something that felt a little more like a treat but was still incredibly easy to make. The sour cream adds that little touch of richness without overpowering the flavor. It’s simple, cozy, and just plain good.

Let’s get started with the ingredients and the first few steps so you can have this Amish-style cornbread baking in your oven in no time.

INGREDIENTS YOU’LL NEED:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 large eggs
• 1/4 cup milk
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

STEP-BY-STEP INSTRUCTIONS:

STEP 1: PREHEAT AND PREPARE THE PAN

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish with butter or nonstick spray, or line it with parchment paper for easier cleanup. A metal or glass pan will both work well here.

STEP 2: MIX THE DRY INGREDIENTS

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and ensures the dry mixture is smooth before combining with the wet ingredients.

 

MIXING AND BAKING YOUR AMISH SOUR CREAM CORNBREAD

Now that the dry ingredients are whisked and your baking dish is prepped, it’s time to bring everything together. This part couldn’t be easier—no fancy equipment, no long wait times, just a simple batter that bakes into a soft, golden cornbread with a slightly sweet flavor and irresistible texture.

STEP 3: COMBINE THE WET INGREDIENTS

In a separate bowl, beat the eggs, then whisk in the sour cream, milk, and melted butter. Stir until everything is smooth and well-blended. The sour cream is what gives this cornbread its moisture and richness, so don’t skip it or substitute unless absolutely necessary.

 

STEP 4: MIX THE BATTER

Pour the wet mixture into the bowl with your dry ingredients. Use a wooden spoon or spatula to stir gently until just combined. The key here is not to overmix—once you see that the flour and cornmeal are fully incorporated, you’re done. Overmixing can lead to a dense or tough final texture, and we want this cornbread to stay soft and fluffy.

 

STEP 5: POUR INTO THE PAN

Transfer the batter into your prepared 8×8-inch baking dish. Use a spatula to spread it evenly and smooth out the top. You’ll notice the batter is thick but easy to work with—exactly what you want.

 

STEP 6: BAKE TO GOLDEN PERFECTION

Place the pan in your preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will be slightly crisp, and the center should spring back gently when touched.

The aroma filling your kitchen right about now? Pure homemade comfort.

STEP 7: LET IT COOL SLIGHTLY

Once your cornbread is done baking—golden on top and firm to the touch—remove it from the oven and place the baking dish on a wire rack or heat-safe surface. Let it cool for about 10 minutes. This brief cooling period helps the texture set and makes slicing much easier without crumbling.

STEP 8: SLICE AND SERVE

Using a sharp knife, cut the cornbread into squares or rectangles, depending on your preference. Serve it warm or at room temperature, with optional add-ons like butter, honey, or even a pat of jam for a sweet twist. It also pairs beautifully with savory dishes like soups, stews, or barbecue.

 

AMISH SOUR CREAM CORNBREAD: FAQ AND FINAL THOUGHTS

Your Amish Sour Cream Cornbread is out of the oven, golden and fluffy, and ready to serve. Whether you’re slicing it up to go alongside a bowl of chili, serving it with barbecue, or enjoying it with a drizzle of honey and a cup of coffee, this recipe offers comfort in every bite.

Before we wrap up, let’s go through a few commonly asked questions to help you customize or troubleshoot, and then I’ll share why this is a go-to in my own kitchen.

CAN I MAKE THIS CORNBREAD AHEAD OF TIME?

Yes! You can make it a day in advance. Just let it cool completely, wrap it tightly, and store it at room temperature. Reheat in the oven at 300°F for about 10 minutes if you want to serve it warm.

CAN I FREEZE THIS CORNBREAD?

Absolutely. Slice it into portions, wrap them individually, and freeze for up to 2 months. To reheat, thaw at room temperature and warm in the oven or microwave.

WHAT CAN I USE IN PLACE OF SOUR CREAM?

If you don’t have sour cream on hand, plain Greek yogurt is a great substitute. It gives a similar creamy texture and slight tang. Avoid using low-fat or fat-free versions, as the richness is key in this recipe.

CAN I MAKE THIS IN A CAST IRON SKILLET?

Yes! Just be sure to preheat the skillet in the oven first and add a bit of butter or oil to coat it before pouring in the batter. This gives you crispy edges and a rustic presentation.

HOW SWEET IS THIS CORNBREAD?

This version is mildly sweet—not overly sugary. If you like it sweeter, feel free to increase the sugar to 1/3 or even 1/2 cup. You can also add a drizzle of honey or maple syrup before serving for extra sweetness.

FINAL THOUGHTS: WHY YOU’LL LOVE THIS AMISH SOUR CREAM CORNBREAD

This Amish Sour Cream Cornbread is the kind of recipe that brings everyone to the table—warm, simple, and satisfying. It’s a no-fuss bake that delivers every time, with a tender crumb and just the right balance of flavor.

I love that it doesn’t require anything fancy—just a few pantry basics and one bowl for wet, one bowl for dry. It pairs beautifully with both sweet and savory meals and holds up well for leftovers, too.

Whether you’re making a cozy winter stew or grilling in the backyard, this cornbread deserves a spot on the side. It’s quick, reliable, and—once you’ve tried it—it just might become your new favorite.

Give it a try, and don’t forget to save the recipe. Chances are, you’ll be making it more than once!

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