This is a delicious twist on a favorite cornbread. This rustic and savory delight embodies the perfect fusion of tender cornmeal, tangy sour cream, and a touch of sweetness, resulting in a super moist, dense, and flavorful treat. This recipe is made from scratch but is super easy and quick to make. You won't be spending all day in the kitchen.
This sour cream cornbread goes wonderfully with a big bowl of hearty chili or soup. You could also use it for brunch or just to satisfy your craving for some homemade goodness.
This is one of my most requested recipes and a family favorite. This Amish Sour Cream is sure to become a favorite in your home!
- Full-fat sour cream is best' but you can also substitute Greek yogurt or a combination of the two.
- This bread is best served slightly cooled right out of the oven. To enjoy it the next day, you can heat it up in the microwave for about 10 seconds.
- This bread is amazing with a thick slab of butter, honey butter, or a drizzle of honey (even hot honey is delicious).
- 3/4 C fine or medium ground cornmeal
- 1 C Flour
- 2 1/2 Tbsp. sugar
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. salt
- 1 C. Sour cream
- 1 large egg, slightly beaten
- 2 Tbsp. melted unsalted butter
- 4 Tbsp. cream or whole milk
- Set the oven to 400°F and coat a 9-inch bread or loaf pan with nonstick cooking spray.
- With a whisk, mix all of the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar, and salt) in a large mixing bowl. Next, add your wet ingredients (sour cream, egg, butter, and milk) and mix with a spoon until just combined (do not overmix). Pour the batter into the baking pan and distribute it evenly.
- Bake for 30 to 35 minutes on the center shelf of the oven. Check the bread with a toothpick in the middle to ensure it comes out clean. Remove from oven and set aside for 10 minutes before removing from pan.
Enjoy, friends! ❤️