Amish Sour Cream Cornbread

There’s a quiet magic in simple recipes shared between neighbors and generations—this Amish Sour Cream Cornbread carries that warmth straight into our kitchen.

One rainy afternoon, I found myself craving baking therapy after a hectic school pickup and folding mountains of laundry. I spotted sour cream and pantry staples, and suddenly I was whisking together something that smelled like childhood Sunday dinners.

My kids wandered in, curious about the sweet aroma, and by the time it finished baking, the golden top had them all pulling out chairs. This cornbread is dense, tender, and just a whisper sweet because sour cream gives it that rich softness I adore.

From my pastry chef days, I appreciate texture—and this loaf balances moist cake-like comfort with a gentle crumb. It’s easy, no-fuss, and still special enough to connect us around the table. For me and my family, it proves comfort doesn’t need complexity—it just needs love.

Short Description

Amish Sour Cream Cornbread is a moist, dense, and subtly sweet loaf made with cornmeal, flour, and sour cream. It’s perfect as a side to soups, chili, BBQ, or enjoyed warm with a pat of butter.

Ingredients You’ll Need

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup sour cream (full-fat preferred)
• ¼ cup milk
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs, room temperature

Optional Add‑Ins

• ½ cup shredded cheddar and 2 tbsp chopped jalapeño for heat
• A handful of corn kernels for texture
• 1 tsp honey stirred in for extra sweetness

💡 Pro Tip: Make sure eggs, milk, and sour cream are room temperature—this gives a lighter crumb and more even rise.

Step-by-Step Cooking Instructions

Step 1: Preheat your oven
Preheat to 400°F (200°C). Grease a 9×5″ loaf pan with non-stick spray or line with parchment paper.

Step 2: Mix dry ingredients
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until evenly blended.

Step 3: Whisk wet ingredients
In another bowl, beat eggs lightly, then whisk in sour cream, milk, and melted butter until smooth.

Step 4: Combine gently
Pour wet mixture into dry ingredients. Stir with a wooden spoon until just combined—avoid overmixing for tender results.

Tip: A few lumps are okay—overmixing makes cornbread tough.

Step 5: Add extras (optional)
Fold in any mix-ins like cheese, jalapeños, or corn gently.

Step 6: Bake the loaf
Scrape batter into prepared pan, smoothing the top. Bake on middle rack for 30–35 minutes—or until the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and slice
Let cool in pan 5–10 minutes. Run a knife around edges, invert onto a rack, and cool another 10 minutes before slicing. Makes slicing cleaner and the texture set.

Mistakes to Avoid & Solutions

1. Overmixing the batter
Too much stirring makes the loaf tough. Stir just until you don’t see dry streaks.

2. Using cold ingredients
Straight-from-the-fridge wet ingredients cause uneven texture. Let everything warm at room temperature before baking.

3. Forgetting to prep the pan
Cornbread that sticks is no fun. Always grease or line your pan for easy release.

4. Overbaking the loaf
More time in the oven dries it out. Start checking at 30 minutes—the top should be golden, interior moist.

5. Using old leavening
Expired baking powder won’t lift the bread. Test by dropping some into hot water—it should fizz.

Serving Suggestions & Pairings

This cornbread is perfect straight from the pan—warm, sweet, with just a whisper of cornmeal texture. It’s golden on top and tender inside, perfect for soaking up soups or spreading with honey.

Optional pairings:

• A rich bowl of chili or vegetable stew
• Honey butter with a sprinkle of sea salt
• Fresh berry compote or jam for an afternoon snack

Variations and Customizations

Cheesy Jalapeño Bread
Fold in ½ cup cheddar and 2 tbsp diced jalapeños before baking for a spicy, savory twist.

Honey-Cinnamon Loaf
Stir in 1 tsp cinnamon and 2 tbsp honey to the wet mix. Top with cinnamon sugar while still warm.

Corn & Herb Side
Add ½ cup sweet corn kernels and 1 tbsp chopped chives—perfect beside grilled dishes.

Gluten-Free Option
Replace flour with a gluten-free all-purpose blend (1:1 swap), gently adding 1–2 tbsp milk if the batter seems too thick.

Nutrition Information (per slice, serves 12)

• Calories: ~300 kcal
• Protein: ~5 g
• Carbs: ~36 g
• Fat: ~15 g

Frequently Asked Questions (FAQs)

1. Can I make this cornbread muffins instead?
Yes! Divide batter into a greased or lined 12-cup muffin tin and bake at 400°F for 20–25 minutes.

2. Can I freeze slices?
Sure—wrap cooled slices in plastic and foil, freeze up to 3 months. Thaw at room temp.

3. Is there a dairy-free substitute?
Try full-fat coconut yogurt in place of sour cream, and almond milk instead of dairy milk.

4. How do I reheat leftovers?
Warm in a 325°F oven for 5–10 minutes or microwave a slice for 10 seconds for a cozy snack.

5. Can I reduce the sugar?
Yes. Drop to 3 tbsp if you prefer less sweetness—the sour cream still gives wonderful moisture.

Final Thoughts

This Amish Sour Cream Cornbread is the kind of recipe I reach for when I want cozy without complication. Its soft crumb and golden crust feel just like a warm hug on a busy afternoon. With pantry staples and simple steps, it reminds me that homemade comfort can be easy and soulful.

It’s a crowd pleaser with my kids—one slice always disappears before the next one even lands on the table. From YummDishes to your kitchen, I hope it brings same warmth and smile-filled bites to your family.