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Amish Sour Cream Cornbread

A soft, tender cornbread made with sour cream that is sweet enough to be a crowd-pleaser, perfect for dinner or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup fine or medium ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 to 1/3 cup granulated sugar, to taste Use the full 1/3 cup for a sweeter cornbread.
  • 1 tablespoon baking powder Use fresh for best results.
  • 1/2 teaspoon baking soda Use fresh for best results.
  • 3/4 teaspoon fine salt
Wet Ingredients
  • 2 large eggs, room temperature
  • 1 cup sour cream, full-fat preferred You can substitute with full-fat Greek yogurt.
  • 1/2 cup milk Add 1 to 2 tablespoons if batter is too thick.
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 tablespoon honey (optional) Add for a sweeter batter; additional for serving.

Method
 

Preparation
  1. Preheat your oven to 400°F. If using a cast iron skillet, place it in the oven now to heat it. Grease your pan or skillet generously with butter or oil.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs until frothy. Add the sour cream and milk, and whisk until silky. Stir in the melted butter and honey (if using).
  4. Pour the wet ingredients into the dry and fold with a spatula just until combined. Small lumps are okay.
Baking
  1. Pour the batter into the greased pan. If using a preheated cast iron skillet, it will hiss as you pour the batter in.
  2. Bake at 400°F for 20 to 25 minutes, checking at 18 minutes for doneness. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  3. Let the cornbread cool in the pan for at least 10 minutes before cutting into squares or wedges.

Notes

Leftovers can be stored at room temperature for 1 day or in the fridge for 3 days. Reheat in a warm oven to prevent drying out. You can freeze it for up to 2 months and thaw at room temperature.