Amish Sour Cream Cornbread

There’s nothing quite like a warm, buttery slice of cornbread straight from the oven, and this Amish Sour Cream Cornbread takes that comfort to a whole new level! Incredibly moist, tender, and with the perfect balance of sweet and savory, this easy recipe comes together in just one bowl for a fuss-free side that steals the show. It’s the kind of recipe you’ll turn to again and again, whether it’s for a weeknight chili or a holiday feast.

Why You Will Love This Recipe

This recipe always reminds me of the generous, home-cooked meals I enjoyed at a family-style Amish restaurant years ago. The cornbread there was never dry or crumbly—it was always impossibly moist and rich, served in a cast-iron skillet with a golden, crispy edge. The server shared their secret: a generous amount of rich sour cream. That simple tip transformed my cornbread forever, and this recipe is my ode to that perfect, unforgettable slice.

Ingredients

Here is what you’ll need to make this cornbread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ⅔ cup granulated sugar
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup milk, at room temperature

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Prep and Preheat: Preheat your oven to 375°F (190°C). Generously grease a 9-inch round cake pan, a 9-inch square baking pan, or a 10-inch cast-iron skillet with butter or non-stick spray.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, baking soda, and baking powder until well combined.
3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Crack in the eggs, then add the sour cream, melted butter, and milk.
4. Mix the Batter: Starting from the center, gently whisk the wet ingredients together, then gradually incorporate the dry ingredients from the sides of the bowl. Stir just until the batter is smooth and no dry streaks of flour remain. Do not overmix.
5. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the cornbread cool in the pan for about 10-15 minutes before slicing. Serve warm, with extra butter or honey if desired.

Amish Sour Cream Cornbread

An incredibly moist, tender, and slightly sweet cornbread made rich with sour cream. This easy one-bowl recipe yields perfect results every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 40 minutes mins

Servings: 9 large squares

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ⅔ cup granulated sugar
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ½ teaspoon baking powder

Wet Ingredients

• 2 large eggs at room temperature
• 1 cup sour cream at room temperature
• ½ cup unsalted butter melted and slightly cooled
• ½ cup milk at room temperature

Equipment

• 9-inch Square Pan or 10-inch Cast Iron Skillet
• Large Mixing Bowl
• Whisk

Method

 

1. Preheat your oven to 375°F (190°C). Generously grease a 9-inch round cake pan, a 9-inch square baking pan, or a 10-inch cast-iron skillet with butter or non-stick spray.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, baking soda, and baking powder until well combined.
   1 cup all-purpose flour, 1 cup yellow cornmeal, ⅔ cup granulated sugar, 1 teaspoon salt, ¾ teaspoon baking soda, ½ teaspoon baking powder
3. Make a well in the center of the dry ingredients. Crack in the eggs, then add the sour cream, melted butter, and milk.
   2 large eggs, 1 cup sour cream, ½ cup unsalted butter, ½ cup milk
4. Starting from the center, gently whisk the wet ingredients together, then gradually incorporate the dry ingredients from the sides of the bowl. Stir just until the batter is smooth and no dry streaks of flour remain. Do not overmix.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the cornbread cool in the pan for about 10-15 minutes before slicing. Serve warm, with extra butter or honey if desired.

Notes

Pro Tip for Extra Moisture: For the absolute best texture, ensure your sour cream, eggs, and milk are at room temperature before mixing. This helps them incorporate more smoothly and creates a more even, tender crumb.

Cast Iron Secret: For a classic, crispy crust, preheat your greased cast-iron skillet in the oven for 5-10 minutes before adding the batter. The batter will sizzle when it hits the hot pan, creating a perfect golden-brown bottom.

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