Amish sour cream cornbread is a delightful twist on the traditional cornbread, known for its moist, dense, and slightly crumbly texture. This recipe hails from the heart of Amish country, where simple, wholesome ingredients are celebrated. The addition of sour cream not only enriches the flavor but also ensures a tender crumb that sets it apart from its more common counterparts. Perfect for those who appreciate a comforting side dish with a bit of history, this cornbread is a testament to the beauty of rustic cooking.
This Amish sour cream cornbread pairs beautifully with hearty stews or chili, where its dense texture can soak up the rich flavors. It’s also a wonderful accompaniment to a classic roast chicken or a savory pot roast. For a lighter meal, serve it alongside a fresh garden salad or a bowl of creamy tomato soup. Don’t forget to enjoy it with a pat of butter or a drizzle of honey for a touch of sweetness.

Amish Sour Cream Cornbread
Servings: 8

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
1/4 cup butter, melted
2 large eggs
Directions
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine the sour cream, milk, melted butter, and eggs. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.
Variations & Tips
For a cheesy variation, add 1 cup of shredded cheddar cheese to the batter before baking. You can also incorporate 1/2 cup of corn kernels for added texture and sweetness. If you prefer a bit of heat, try mixing in 1-2 chopped jalapeños. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To make it even more traditional, use stone-ground cornmeal for a coarser texture.