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Some recipes just feel like they’ve been in the family forever, even if you only learned them last week. This Amish sour cream cornbread is one of those. It’s not fluffy like cake, and it’s not overly sweet either — this is the kind of cornbread that feels solid in your hands but still melts in your mouth.
The Amish are great at keeping things simple — no fuss, no strange ingredients you’ve got to hunt down. Just honest, everyday pantry items that somehow make something you’ll want to eat warm from the pan. The sour cream is what makes it special. It keeps the crumb soft and rich, so it holds together beautifully but never feels dry.
I’ll be honest — I love it with chili or stew, but I’ve also been known to eat a piece standing at the counter with a little butter melting on top and honey dripping down my fingers.
Ingredients You’ll Need
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1 cup cornmeal – Stone-ground if you want that rustic, slightly coarse bite.
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1 cup all-purpose flour – Or your favorite gluten-free blend.
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¼ cup sugar – Not enough to make it sweet, just enough to take the edge off the cornmeal.
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1 tablespoon baking powder – For a little lift.
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½ teaspoon salt – Flavor’s best friend.
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1 cup sour cream – This is the heart of the recipe.
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½ cup milk – Whole milk if you have it.
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¼ cup melted butter – Adds richness you can taste.
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2 large eggs – Room temperature if you remember to take them out early.
Step-by-Step – The Real Kitchen Way
Step 1: Get your oven ready.
Preheat to 400°F (200°C). Grease an 8-inch square baking dish really well — butter, oil spray, whatever you’ve got. If you have a cast iron skillet, use that. It’s the difference between “yum” and “oh my goodness, where’s another slice?” because the edges get this gorgeous crispness.
Step 2: Mix the dry stuff.
In a big mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. I know it’s tempting to rush this part, but make sure it’s evenly mixed so you don’t get a surprise lump of baking powder later.
Step 3: Mix the wet stuff.
In another bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth. If your butter decides to solidify a little because the milk’s cold, don’t panic — it’ll melt right back in while baking.
Step 4: Combine without overdoing it.
Pour the wet ingredients into the dry. Stir gently — just enough to bring it together. Overmixing makes cornbread tough, and we want tender. A few lumps? Totally fine.
Step 5: Pour and bake.
Scrape that batter into your pan or skillet, spread it evenly, and smooth the top. Bake for about 20–25 minutes, until the top is golden and a toothpick in the center comes out clean.
Step 6: The hardest part — wait.
Let it cool for about 10 minutes before cutting. I know it smells amazing and you want to dig right in, but if you give it that little rest, the slices will hold together instead of crumbling apart in your hands.
Variations I Love
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Cheesy twist – Add a cup of shredded cheddar to the batter.
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Sweet corn bites – Mix in ½ cup corn kernels for extra texture.
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Spicy version – Stir in a chopped jalapeño (or two).
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Gluten-free – Swap in a gluten-free flour blend.
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Old-fashioned – Use stone-ground cornmeal for a heartier texture.
Serving Ideas
This cornbread is amazing with a big bowl of chili or stew — it soaks up all that rich sauce without falling apart. It’s just as good next to roast chicken or pot roast, and if you’re going light, try it alongside a garden salad or tomato soup. And really… if you’re just in the mood for a snack, slice it warm, add butter and honey, and don’t bother with a plate.
This Amish sour cream cornbread isn’t fancy. It doesn’t need to be. It’s the kind of bread that feels like home the second you bite into it — moist, flavorful, and so easy you’ll wonder why it’s not already in your regular rotation.
And if you do try it, I want to know — are you a “keep it classic” person, or do you throw in cheese, corn, or a little heat? Because I can tell you right now, this recipe is happy to be dressed up or kept simple.
Amish Sour Cream Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter melted
- 2 large eggs
Instructions
- 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.