Amish Sour Cream Cornbread is a moist & dense cornbread with just a hint of sweetness. It’s super easy to make and is an excellent side to any meal. You can bake a loaf of this delicious bread in no time!

Amish Sour Cream Cornbread.

This cornbread recipe is nothing short of delicious! Sour cream adds moistness, and the cornbread is made with part flour and part cornmeal, whereas, most cornbread is made with all cornmeal. The addition of flour and a small amount of sugar sort of gives this cornbread a cake-like consistency.

Ingredients for Amish Sour Cream CornBread

  • 1 cup all-purpose flour, (spoon & leveled)
  • 3/4 cup cornmeal, white or yellow (I used white)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup milk, room temperature
  • 2 tablespoons unsalted butter, melted
Amish Sour Cream Corn Bread.

Mixing instructions

  1. In a medium bowl, whisk together the flour, cornmeal, baking soda, cream of tartar, salt, & sugar. Set aside.
  2. Add the egg to a large mixing bowl. Slightly whisk it. Add the sour cream, milk, and butter. Whisk until everything is well combined.  Add the dry ingredients and whisk or mix with a wooden spoon until everything is wet and combined. The mixture will be thick.
Amish Sour Cream Corn Bread.

Baking instructions

  1. Preheat oven to 400 degrees. Grease a 9 x 5-inch loaf pan with solid Crisco or spray with non-stick spray. Don’t use butter. It will brown the bottom of the bread too much.
  2. Transfer the batter to the prepared loaf pan and shake to gently level out the batter. Bake on a middle oven rack for 30 to 35 minutes  until golden brown on top and a toothpick test comes out clean.
  3. Allow the bread to cool in the pan for 5 minutes. Run a knife around the edges and gently shake the pan up and down until you feel the bread loosen from the bottom and sides. Invert the bread onto a wire rack until it has slightly cooled.
Amish Sour Cream Corn Bread.

pro tips for this recipe

  • Make sure all ingredients are at room temperature.
  • Don’t over mix the batter.
  • Allow bread to cool completely before slicing. Use a serrated knife to slice. Breads with cornmeal tend to crumble when you slice them.
  • Don’t butter the loaf pan with butter. It will brown the bread too much on the bottom.

Serving suggestions

This cornbread is excellent warmed with a slathering of butter and jam or honey. However, it is also a perfect side to serve with…

  • barbecue ribs
  • pulled pork
  • fried chicken
  • soup beans
  • beef stew
  • chili
  • bean soups
Amish Sour Cream Corn Bread.

You might also like…

Perfect Corn Muffins

Southern Spoonbread

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amish Sour Cream Cornbread.

Amish Sour Cream Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This cornbread is moist, dense, and slightly sweet. It takes no time to make and it makes a delicious side to any meal.

Ingredients

Units Scale
  • 1 cup all-purpose flour, (spoon & leveled)
  • 3/4 cup cornmeal, white or yellow (I used white)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup milk, room temperature
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 400 degrees. Grease a 9 x 5-inch loaf pan with solid Crisco or spray with non-stick spray. Don’t use butter. It will brown the bottom of the bread too much.
  2. In a medium bowl, whisk together the flour, cornmeal, baking soda, cream of tartar, salt, & sugar. Set aside.
  3. Add the egg to a large mixing bowl. Slightly whisk it. Add the sour cream, milk, and butter. Whisk until everything is well combined.  Add the dry ingredients and whisk or mix with a wooden spoon until everything is wet and combined. The mixture will be thick.
  4. Transfer the batter to the prepared loaf pan and shake to gently level out the batter. Bake on a middle oven rack for 30 to 35 minutes  until golden brown on top and a toothpick test comes out clean.
  5. Allow the bread to cool in the pan for 5 minutes. Run a knife around the edges and gently shake the pan up and down until you feel the bread loosen from the bottom and sides. Invert the bread onto a wire rack until it has slightly cooled.
  6. Slice the bread with a serrated knife and serve warm. I serve it slathered with butter.
  7. Reheat individual slices in a microwave for 15 seconds. Wrap it in a paper towel first.

Notes

  • This bread will stay fresh for up to 2 days covered on a counter.
  • This bread can be frozen for up to 3 months. I recommend slicing it first, then wrapping it securely in plastic wrap, then foil, or slide it in a large Ziplock freezer bag.