Amish Sour Cream Cornbread

Amish Sour Cream Cornbread 🧈🌽

Dense, moist, and slightly sweet—just like the Amish make it! Perfect with chili, stew, or honey butter.

📝 Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup sugar (adjust to taste)

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup sour cream (full-fat for richness)

• ½ cup milk (whole or buttermilk for tang)

• ¼ cup melted butter (or bacon grease for savory depth)

• Optional add-ins:

  • 1 cup corn kernels (fresh or canned, drained)

  • ½ cup shredded cheddar cheese

  • 1 diced jalapeño (for heat)

🍞 Instructions

1. Prep:

   • Preheat oven to 375°F (190°C).

   • Grease a 9×9-inch pan or cast-iron skillet (or line with parchment).

2. Mix Dry Ingredients:

   • Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.

3. Combine Wet Ingredients:

   • In another bowl, mix sour cream, milk, and melted butter.

   • Pour wet into dry ingredients and stir just until combined (don’t overmix—batter will be thick).

   • Fold in corn, cheese, or jalapeño if using.

4. Bake:

   • Spread batter into the pan and bake for 20–25 mins until golden and a toothpick comes out clean.

   • For extra crisp edges, bake in a preheated cast-iron skillet.

5. Serve Warm!

   • Slice and slather with honey butter or serve alongside:

     • Beef stew 🥘

     • BBQ ribs 🍖

     • Collard greens 🥬

💡 Tips for Perfection:

• No sour cream? Substitute plain Greek yogurt.

• Extra-moist version: Add 1 egg to the wet ingredients.

• Storage: Keeps for 3 days wrapped at room temp, or freeze for up to 1 month.

This cornbread is hearty, slightly crumbly, and irresistibly rich—just like your Amish neighbor intended! Let me know if you’d like a savory herb variation or gluten-free tweaks. 😊