AMISH SOUR CREAM CORNBREAD
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This Amish Sour Cream Cornbread is soft, moist, and foolproof. With sour cream for tenderness and no crumble in sight, it's the perfect side for cozy dinners, soups, or holiday spreads.
- Prep time
- 10 minutes
- Cook time
- 35 minutes
- Total time
- 45 minutes
- Yield
- 9 slices
Ingredients
1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 1 cup sour cream 1/2 cup milk 1/4 cup melted butter 2 large eggsInstructions
- Step 1: Preheat oven to 375°F and grease an 8x8 baking dish
- Step 2: In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt
- Step 3: In another bowl, whisk together sour cream, milk, melted butter, and eggs
- Step 4: Add wet mixture to dry, stirring just until combined
- Step 5: Pour batter into dish and bake 30–35 minutes until center is set and top is golden
- Step 6: Let cool slightly before slicing and serving
Notes
Optional Add-Ins: Try shredded cheddar, corn kernels, or jalapeños for extra flavor. Storage: Keep leftovers wrapped at room temp for 2 days or refrigerate up to 5 days.Nutrition
- Calories
- 215
- Fat
- 10g
- Saturated fat
- 5g
- Sugar
- 6g
- Sodium
- 230mg
- Protein
- 4g
- Carbohydrates
- 27g
- Fiber
- 1g