why make this recipe
Amish Sour Cream Cornbread is a delicious and moist bread that pairs perfectly with many meals. It has a lovely sweet corn flavor with a hint of tanginess from the sour cream, making it a great side dish for soups, stews, or grilled meats. This recipe is easy to follow and perfect for bakers of all levels. Plus, it brings a taste of traditional Amish cooking right to your kitchen.
how to make Amish Sour Cream Cornbread
Ingredients :
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 cup milk
- 2 large eggs
Directions :
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix the sour cream, melted butter, milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before cutting into squares. Serve warm.
how to serve Amish Sour Cream Cornbread
You can serve Amish Sour Cream Cornbread warm, straight from the oven. It makes a great side dish for chili, soup, or barbecued meats. You can also top it with butter or honey for added flavor. This cornbread is tasty on its own but can be enhanced with your favorite spreads.
how to store Amish Sour Cream Cornbread
To store leftover cornbread, allow it to cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. You can keep it at room temperature for a couple of days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to three months. Just be sure to wrap it well to prevent freezer burn.
tips to make Amish Sour Cream Cornbread
- Don’t over-mix: Mixing the batter too much can make the cornbread tough. Stir until just combined.
- Room temperature ingredients: Use room temperature eggs and milk for a smoother batter.
- Add extras: You can add ingredients like cheese, jalapeños, or herbs to make the cornbread even more delicious.
variation
You can experiment with this recipe by adding different ingredients like shredded cheese for a cheesy cornbread or diced jalapeños for a spicy kick. Another option is to use buttermilk instead of regular milk for an even richer flavor.
FAQs
Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
How do I know when the cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
Can I use plain yogurt instead of sour cream?
Yes, plain yogurt can be used in place of sour cream in this recipe, and it will still keep the cornbread moist and flavorful.
Amish Sour Cream Cornbread
Ingredients
Method
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix the sour cream, melted butter, milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before cutting into squares.
- Serve warm.