Amish Sour Cream Cornbread is one of those soul-soothing recipes that transports you right to a cozy kitchen in a quaint countryside. Each bite is tender, buttery, and slightly sweet, making it perfect for any occasion—from a simple weeknight meal to a festive holiday gathering. What truly sets this cornbread apart is the addition of sour cream, which lends a unique richness and moisture that you won’t find in your standard cornbread recipes. I remember the first time I made it; the warm aroma wafting through my home filled everyone with anticipation!
What makes this recipe special
There are many reasons you’ll fall in love with Amish Sour Cream Cornbread. First and foremost, it’s incredibly easy to make. With only a handful of ingredients, it comes together quickly, making it a great option for busy evenings or last-minute gatherings. This dish is also wonderfully versatile. It pairs beautifully with chili, soups, and stews, making it a staple in many homes, especially during the colder months. Plus, it’s a crowd-pleaser for all ages—even the pickiest eaters can’t resist its tender bite coupled with a hint of sweetness.
"This cornbread is unbelievably moist and flavorful! It pairs perfectly with my chili, and it’s always a hit at family dinners." – A satisfied home cook
Preparing Amish Sour Cream Cornbread
Making this delightful cornbread is straightforward and requires just two main mixing stages. First, you’ll tackle the dry ingredients and then introduce the creamy wet mixture. The process keeps it simple yet effective because there’s no fancy technique involved—just a good mix and a little love! Let’s take a look at what you need to gather before diving in.
Gather these items
To whip up Amish Sour Cream Cornbread, you’ll need the following ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
Feel free to experiment a bit! For example, you could substitute unsweetened applesauce for the sugar for a lower-sugar option, or use buttermilk instead of regular milk for a tangy twist.
