Why You’ll Love This Amish Sour Cream Cornbread
This Amish Sour Cream Cornbread is a game-changer for your dinner table, trust me.
I’ve tried countless cornbread recipes, but this one stands above the rest with its incredibly moist texture and perfect balance of sweetness.
The secret? That full-fat sour cream creates the most tender crumb you’ve ever experienced, while the melted butter adds richness that’ll make you close your eyes with each bite.
Plus, it’s versatile enough for any meal.
Need something to soak up chili or stew? This cornbread’s got you covered.
Want a slightly sweet breakfast treat? Just add a drizzle of honey.
What Ingredients are in Amish Sour Cream Cornbread?
The beauty of Amish sour cream cornbread lies in its simple, wholesome ingredients that come together to create something truly special.
I’m always amazed at how these basic pantry staples transform into such a moist, tender treat that outshines any store-bought version. The combination of cornmeal and sour cream is what gives this bread its distinctive texture and flavor—something you just can’t replicate with substitutes.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat sour cream
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup whole milk
- 1 teaspoon pure vanilla bean paste (optional)
When gathering your ingredients, quality really does matter here. The full-fat sour cream isn’t just a suggestion—it’s what creates that melt-in-your-mouth texture that makes this cornbread so special.
And while the vanilla bean paste might seem like an unusual addition to cornbread, it adds a subtle sweet bakery-style note that takes this from good to unforgettable.
Don’t have vanilla bean paste? Regular vanilla extract works too, though the flavor won’t be quite as rich.
And remember, room temperature eggs will incorporate more smoothly than cold ones, so set those out about 30 minutes before you plan to bake.
How to Make This Amish Sour Cream Cornbread
Making this cornbread couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by preheating your oven to 400°F and preparing an 8×8-inch baking pan—either grease it well or line with parchment paper for easy removal (trust me, you’ll thank yourself later when you’re not scraping cornbread bits from the pan).
While your oven warms up, whisk together your dry ingredients in a large bowl: 1 cup all-purpose flour, 1 cup yellow cornmeal, ⅔ cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt until they’re evenly combined.
In a separate bowl, it’s time to mix your wet ingredients. Whisk together 1 cup of full-fat sour cream (the richness here is non-negotiable), 2 large eggs, ½ cup melted unsalted butter (cooled slightly so it doesn’t cook those eggs), ¼ cup whole milk, and that optional but highly recommended 1 teaspoon of vanilla bean paste. The wet mixture should look smooth and creamy—almost like a decadent custard.
Isn’t it amazing how simple ingredients can look so luxurious?
Now comes the essential step: combining wet and dry ingredients. Pour that creamy wet mixture into your dry ingredients and gently stir with a spatula until just combined. See those little lumps? Leave them be—overmixing is the enemy of tender cornbread. The batter should look a bit rough around the edges, which is exactly what we want.
Pour it into your prepared pan, spread it evenly, and pop it into the hot oven. Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean with perhaps a few moist crumbs clinging to it. The top will be golden and slightly cracked—the telltale signs of cornbread perfection.
Amish Sour Cream Cornbread Substitutions and Variations
While traditional Amish sour cream cornbread deserves its iconic status, I’ve found that a few clever substitutions can adapt this recipe to almost any dietary need or flavor preference you might have.
For dairy-free versions, swap the sour cream with coconut yogurt and use plant-based butter.
Need it gluten-free? Simply substitute all-purpose flour with a 1:1 gluten-free blend.
I sometimes add jalapeños and cheddar for a savory twist, or fold in blueberries and lemon zest for a summery variation.
My personal favorite? Adding a drizzle of honey to the batter and sprinkling the top with coarse sugar before baking. Divine.
What to Serve with Amish Sour Cream Cornbread
Now that we’ve explored the flexibility of this recipe, let’s talk perfect pairings.
This cornbread is my go-to sidekick for hearty chilis, smoky barbecue ribs, and soul-warming soups. I love how it soaks up savory juices from stewed beans or a Sunday pot roast.
For breakfast? Try it warmed with a smear of honey butter or fruit preserves. The slight sweetness pairs wonderfully with crispy bacon and scrambled eggs.
During summer, I serve it alongside grilled chicken and tangy coleslaw.
And when fall arrives, nothing beats this cornbread with a steaming bowl of pumpkin soup, don’t you think?
Final Thoughts
After spending time with this Amish Sour Cream Cornbread recipe, I’ve come to treasure it as one of my kitchen staples.
There’s something magical about its perfect balance of sweetness and richness, thanks to that full-fat sour cream and melted butter.
What makes this recipe special isn’t just the incredible texture, but how versatile it is. Serve it alongside chili on a cold evening, or with a drizzle of honey for breakfast.
Trust me, once you’ve made this cornbread, you’ll wonder how you lived without it.
Simple ingredients, straightforward steps, unforgettable results. Why not mix up a batch today?
Amish Sour Cream Cornbread
Ingredients
Equipment
Method
- Preheat oven to 400°F. Grease an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together sour cream, eggs, melted butter, milk, and vanilla bean paste until smooth and creamy.
- Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Don't overmix - some lumps are okay.
- Pour batter into the prepared pan and spread evenly.
- Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
