Amish Sour Cream Cornbread

Amish Sour Cream Cornbread is one of those recipes I reach for when I want something cozy, simple, and impossible to mess up. Maybe you’ve had cornbread that came out dry or crumbly enough to need a rescue mission of butter and honey. I’ve been there. This version is soft, tender, and just sweet enough to be a crowd-pleaser at dinner or brunch. It slices clean, holds together, and still melts a little in your mouth. If you’ve got a skillet, a bowl, and 45 minutes, you’re in business.

The Story Behind This Recipe

Hey, I’m Alexandraa! This Amish Sour Cream Cornbread was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Amish Sour Cream Cornbread is one of those recipes I reach for when I want something cozy, simple, and impossible to mess up. Maybe you’ve had…

Alexandraa

Ingredients for Amish Sour Cream Cornbread

Here’s what you’ll need for a standard 8-inch square pan or 9-inch round skillet. The sour cream gives body and moisture, while a bit of sugar rounds out the flavor without turning it into cake.

• 1 cup fine or medium ground yellow cornmeal
• 1 cup all-purpose flour
• 1/4 to 1/3 cup granulated sugar, to taste
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 large eggs, room temperature
• 1 cup sour cream, full-fat preferred
• 1/2 cup milk, plus 1 to 2 tablespoons if the batter seems too thick
• 1/3 cup unsalted butter, melted and slightly cooled
• Optional: 1 tablespoon honey for the batter, plus more for serving

If you’re a fan of baking with sour cream in general, you’ll also love these cozy treats like Cranberry Orange Sour Cream Scones for breakfast. The dairy magic is real.

Pan note: A cast iron skillet will build a crisp edge that’s tough to beat. A metal or glass pan works fine too, but keep an eye on browning.

Ingredient spotlight: Use fresh baking powder and baking soda. Cornbread depends on a good rise, and stale leaveners are the silent saboteurs.

Mixing instructions

Set the stage

Preheat your oven to 400°F. If using a cast iron skillet, slide it into the oven now so it gets hot. Grease your pan or skillet generously with butter or oil. That first sizzle when the batter hits a hot skillet makes a gorgeous crust.

Whisk the dry ingredients

In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt. Breaking up tiny clumps now means a smoother batter later. It takes 30 seconds and makes a difference.

Blend the wet ingredients

In another bowl, whisk the eggs until they look a little frothy. Add the sour cream and milk, then whisk until silky. Stir in the melted butter. If you’re adding that optional honey, whisk it in now so it blends evenly.

Bring it all together

Pour the wet ingredients into the dry and fold with a spatula just until combined. A few small lumps are fine. The batter should be thick but scoopable. If it seems pasty, add 1 to 2 tablespoons of milk to loosen it up. Overmixing toughens cornbread, so stop as soon as you don’t see streaks of flour.

Baking instructions

Pour the batter into your greased pan. If you preheated a cast iron skillet, you’ll hear a soft hiss as it hits the hot fat. That’s what you want. Smooth the top gently.

Bake at 400°F for 20 to 25 minutes. Start checking at 18 minutes. Look for a golden top and slightly darker edges. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Let the cornbread cool in the pan for at least 10 minutes. This helps the crumb set, so you get neat slices instead of a crumble party. Cut into squares or wedges. Serve warm with butter, honey, or a swipe of jam.

Pair it with soups, chili, and casseroles. If you need a cozy main to go with your pan, try the comforting Amish Country Casserole. Classic pairing, no fuss.

We made this for Sunday dinner and there wasn’t a crumb left. Moist, flavorful, and it held up to chili like a champ. Saving this one for every potluck.

Pro tips for this recipe

Make it your own without messing it up. These tweaks keep the spirit of Amish Sour Cream Cornbread while letting you play a little.

• For a sweeter cornbread, use the full 1/3 cup sugar and add the tablespoon of honey. For savory, drop sugar to 2 tablespoons.
• Want a deeper corn flavor? Swap 2 tablespoons of flour for 2 tablespoons more cornmeal. The texture will be slightly crumblier but still tender.
• Use full-fat sour cream for the best texture. Low-fat works, but you’ll lose a touch of richness and softness.
• Cast iron gives the best crust. Preheat it, then swirl in a tablespoon of butter before adding the batter.
• Check early. Every oven runs a little different. If your edges look done but the center is pale, tent loosely with foil and bake 3 to 5 more minutes.
• Leftovers store well at room temp for 1 day or in the fridge for 3 days. Reheat in a warm oven so it doesn’t dry out.
• Serving idea: cornbread alongside creamy sides is a win. This cozy Cream Cheese Green Bean Casserole makes a great holiday plate partner.
• Sweet tooth later? Keep the vibe going with Amish Cinnamon Bread for breakfast or dessert. Same homey comfort, different day.

Nutrition Facts (per serving)

This is a homey recipe, not a diet food, but it’s nice to have a ballpark. For 9 servings, each square is about 230 to 260 calories, with roughly 10 to 12 grams of fat, 32 to 35 grams of carbs, and 4 to 5 grams of protein. Sodium lands around 300 to 350 mg depending on your salt and baking powder. These numbers shift a bit if you add the honey or go heavy on butter for serving.

For days when you want a little indulgence without fuss, this recipe hits that sweet spot. And if you’re in the mood for something creamy and savory on the side another night, the easy 2-Ingredient Creamy Pesto Beans are a quick win too.

Common Questions

Can I use Greek yogurt instead of sour cream? Yes. Use full-fat Greek yogurt for the closest texture. The crumb is slightly less tender but still very good.

Do I need a cast iron skillet? No. A metal or glass pan works fine. Cast iron just adds that crispy edge and a bit more flavor.

How do I keep cornbread from drying out? Don’t overbake and let it rest 10 minutes before slicing. Store leftovers wrapped airtight, then warm gently in the oven.

Can I freeze it? Yes. Wrap slices tightly and freeze up to 2 months. Thaw at room temperature, then reheat in a low oven.

What should I serve with it? Chili, soups, barbecue, and casseroles are all great. If you need a crowd-pleasing pasta bake, try the creamy comfort of Baked Cream Cheese Spaghetti Casserole.

Ready to bake and share?

There’s a reason Amish Sour Cream Cornbread shows up at so many family tables. It’s dependable, quick to stir together, and the texture is pure comfort. If you want to compare takes on it, check out this friendly overview from Amish Sour Cream Cornbread – My Country Table and a super straightforward version at Easy Amish Sour Cream Cornbread – Sweet Little Bluebird.

Whether you prefer a slightly sweeter bite or a more savory slice, this recipe is flexible and forgiving. Warm bread, a pat of butter, and dinner’s already better. If you make it, tell me how you served it and what you paired it with. I love hearing your twists.