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Amish Sour Cream Cornbread.

Amish Sour Cream Cornbread

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  • 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

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.