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Amish Sour Cream Cornbread

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This moist and tender Amish Sour Cream Cornbread features a perfect balance of sweetness and rich texture thanks to full-fat sour cream and melted butter. It's versatile enough to serve with chili, as a breakfast treat with honey, or alongside any hearty meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Breakfast, Side Dish
Cuisine: American, Amish
Ingredients Equipment Method Notes

Ingredients
  

  • 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 room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¼ cup whole milk
  • 1 teaspoon pure vanilla bean paste optional

Equipment

  • 8×8-inch baking pan
  • Large mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 400°F. Grease an 8×8-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together sour cream, eggs, melted butter, milk, and vanilla bean paste until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Don't overmix - some lumps are okay.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Notes

For best results, use room temperature eggs and full-fat sour cream - these create the moistest texture. The vanilla bean paste can be substituted with regular vanilla extract, though the flavor won't be quite as rich. This cornbread can be made dairy-free by using coconut yogurt and plant-based butter, or gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container for up to 3 days.

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