Easy Amish Sour Cream Cornbread (2024)

by Mary Neumann · 99 Comments

Looking for a delicious twist on cornbread? I have the best recipe – Easy Amish Sour Cream Cornbread!

Easy Amish Sour Cream Cornbread

A quick, easy, super moist, dense, delicious cornbread that is made from scratch. The perfect side for so many meals. The best cornbread I have ever made!

Read great reviews from people who tried this recipe on Pinterest (Photos)!

More Great Reviews

Easy Amish Sour Cream Cornbread (1)

I saved this recipe on Pinterest over four years ago, always wanting to give it a try, I am so glad I finally did. This recipe is fromA Cracking Good Egg Blog (Cracking Good Egg sited an Amish recipe site as the original source, however that site is no longer up and running).

What You Need to Make Amish Sour Cream Cornbread (Full Printable Recipe at Bottom of Post)

  • cornmeal
  • all-purpose flour
  • sugar
  • baking soda
  • cream of tartar
  • salt
  • Sour cream
  • an egg
  • butter
  • milk

Easy Amish Sour Cream Cornbread (2)

How to Make Amish Sour Cream Cornbread

Preheat oven to 400 degrees f. and grease a 9×5 bread/loaf pan with non-stick cooking spray. In a large bowl, add all the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar and salt) and mix well using a whisk. Next, add wet ingredients (sour cream, egg, butter and milk), using a spoon, mix until just blended (do not over mix) then pour batter into baking pan spreading evenly.

Bake on middle rack of oven for 30 to 35 minutes. Be sure to check the bread using a toothpick in the center, making sure it comes out clean. Remove from oven, allow to cool for 10 minutes, then remove from pan.

The magic to this amazing cornbread is the sour cream, it is so moist and tender with just a hint of sweetness. Even better, it’s simple to make. I was done mixing the dough before my oven was pre-heated. I love easy recipes that deliver on taste and are a cinch to make. This is sure to be on regular rotation.

Easy Amish Sour Cream Cornbread (3)

PINNABLE IMAGE

Easy Amish Sour Cream Cornbread (4)

Easy Amish Sour Cream Corn Bread

Recipe Source:A Cracking Good Egg

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Ingredients

  • 3/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 Tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup sour cream (regular or reduced fat – full fat is best)
  • 1 large egg, beaten
  • 2 Tablespoons butter, melted
  • 1/4 cup milk (whole milk is best)

Directions

Preheat oven to 400 degrees f. and grease a 9×5 bread/loaf pan with non-stick cooking spray.

In a large bowl, add all the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar and salt) and mix well using a whisk. Next, add wet ingredients (sour cream, egg, butter and milk), using a spoon, mix until just blended (do not over mix) then pour batter into baking pan spreading evenly.

Bake on middle rack of oven for 30 to 35 minutes. Be sure to check the bread using a toothpick in the center, making sure it comes out clean. Remove from oven, allow to cool for 10 minutes, then remove from pan. Enjoy!

Tips

  • This bread is best served warm, but is pretty good cold too.
  • Heats up nicely in the microwave (less than 10 secs for one slice).
  • Serve with butter, honey, honey butter and more.
  • As for cornmeal, you can use fine or medium-ground, whatever you prefer or have in the pantry.

Thanks for stopping by!

Cheers!

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Reader Interactions

Comments

  1. Inez

    Does it freeze well?

    Reply

    • Mary Neumann

      Yes – it’s recommended to wrap cornbread in plastic wrap and foil when freezing, for about 3 months.

      Reply

  2. Jane

    I have made this recipe for years – I originally found it on that Amish site you mentioned in your post and I wanted to cry when the site (and recipe) disappeared. You can’t imagine how happy I was to find it here! I don’t normally have sour cream on hand at all times so out of necessity I had tried using homemade buttermilk, the lemon juice and milk kind, and I found it turned out almost moister somehow. Usually I bake it into muffins, and quite often I’ll add shredded cheddar cheese and crumbled bacon to it as well. They rarely last longer than one meal lol. I’m thinking tonight….chili and cornbread!

    Reply

  3. Erin

    I used Greek yogurt instead of sour cream (all I had on hand), put a full 3 tablespoons of sugar and brushed some melted butter on top when it was done baking. Otherwise followed the recipe exactly and it was perfect. Only three of us for dinner and we ate half the loaf! Will definitely be making this again and again 🙂

    Reply

  4. Jasmin Medema

    Can you use almond flour or tapioca flour instead of all purpose flour?

    Reply

    • Beth

      You will not get the same texture or results with those flours. The finished product will likely taste good but the texture will suffer. You could however use cup for cup gluten free. It may need a bit more moisture as I have found gluten free flour sucks the moisture up and produces a dry crumbly loaf if you don’t adjust for it.

      Reply

  5. Sylvia E Alvarado

    Can you use self rising cornmeal and leave out the baking soda?

    Reply

  6. Charlene

    I made this recipe this morning and my family all agrees it needs to be sweetened up. Any suggestions on how to do that?

    Reply

    • Kathy

      Hi Charlene,
      I actually loved this recipe, but the second time I made it, it was a little too salty and dry for me, so I made the following changes and we love it! I add more liquid, (1/2 cup milk instead of 1/4 cup), I also add 4 Tablespoons melted butter instead of 2. I also reduced the salt to 1/2 tsp.
      I hope that helps. We didn’t add extra sugar, these changes seem to do the trick. I actually bake it in a 9-inch round pan for 35-40 minutes. To heat up leftovers, we cut a thick slice, buttered each side, fried it in a cast-iron skillet, then served it with maple syrup on top. It was great!

      Reply

      • Kathy

        I just read your comment and made note of them, as I found I wanted to make some changes after making for the second time. I baked it in muffin tins as my hubby likes more crusty edges! But I thought I needed to change something and wondered about the cream of tartar/soda/salt mix. I had liked this so very much the first time when I baked it in a 9 inch square pan.
        Thanks for your suggestions.

        Reply

        • Pat

          There was 8 in our family. All of us kids wanted the corner because it was crispy. Mama starting baking on a cooky sheet spreading it out but not reaching the corners. It’s thin and crispy. I bake it like that for dressing, too.

          Reply

          • Shirley

            I have been looking for a good cornbread recipe, my husband though does not like sugar in his. He’s just a country man. Guessing it won’t change anything or will Ineed to make alterations. Thanks

    • Melissa

      Let’s see, if you want it sweetened up, maybe perhaps add sugar?

      Reply

    • Beth

      You can increase the sugar, but personally i would just eat it slathered with butter and maple syrup. You could also brush with maple syrup or simple syrup after taking it out of rot oven.

      Reply

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Easy Amish Sour Cream Cornbread (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

Add shredded cheese.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety. Precise measurements aren't necessary--a handful or two will do.

Why isn't my cornbread moist? ›

Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor.

Can I use mayo instead of eggs in cornbread? ›

Easy Cornbread Made with Mayonnaise

I know it may sound crazy, but this Jiffy Mix Cornbread made with mayonnaise is crazy good! Super moist and super delicious. I made this for dinner last month and it has quickly become a favorite at our house. A little sweet, a little crumbly, and a whole lotta yummy.

What does adding an extra egg to Jiffy cornbread mix do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

What to add to cornbread mix to make it better? ›

24 Things To Add to Jiffy Cornbread Mix to Make It Even Better
  1. ⅓ cup white sugar + ¼ cup brown sugar + ⅓ cup sour cream + 4 tablespoons melted butter + 1 tablespoon vanilla.
  2. 1 tablespoon oil, melted butter, or browned butter.
  3. ½ cup mayonnaise.
  4. ⅓ cup plain Greek yogurt.
  5. 3 tablespoons honey or maple syrup.
Dec 18, 2022

Is cornbread better with milk or water? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Should cornbread batter be thick or thin? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

What happens if you over mix cornbread? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

How much sour cream to replace an egg? ›

SOUR CREAM can also be used in place of yoghurt. Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

Can I use sour cream instead of eggs in cornbread? ›

Sour cream as an egg substitute makes for a thicker and better cornbread batter consistency. Similar to yogurt, you can use sour cream as it is. Add around a quarter cup of sour cream for every egg in the recipe.

Can you put too many eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

What is the binder in cornbread? ›

Purpose of Eggs in Breads and Muffins

Eggs play multiple roles in our favorite baked goods. They bind, stiffen, and provide structure. Additionally, they add a fatty richness and flavor. More importantly, they act as a leavener, helping baked goods to rise and become nice and fluffy.

Why does my cornbread fall? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

How to make krusteaz cornbread less crumbly? ›

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

What makes cornbread gritty? ›

It has a grainy texture, courtesy of stone-milled cornmeal from Anson Mills, where each bite is loaded with maximum impact. In other words, paying attention to your cornmeal pays off. Consider it one of the few times size, shape, and type actually do matter.

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