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Amish Sour Cream Cornbread

A delicious and moist cornbread with a lovely sweet corn flavor and a hint of tanginess from sour cream, perfect as a side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Baking, Side Dish
Cuisine: American, Traditional
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
Wet Ingredients
  • 1/2 cup sour cream Plain yogurt can be used as a substitute.
  • 1/4 cup melted butter
  • 1 cup milk Use room temperature milk for best results.
  • 2 large eggs Use room temperature eggs.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  3. In another bowl, mix the sour cream, melted butter, milk, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  3. Let it cool for a few minutes before cutting into squares.
  4. Serve warm.

Notes

This cornbread serves well with chili, soup, or barbecued meats. Top with butter or honey for added flavor. Allow leftovers to cool completely, then wrap tightly for storage. Can be stored at room temperature for a couple of days or refrigerated for up to a week.