Why Make This Recipe
Amish Sour Cream Cornbread brings a delightful taste and texture that is hard to resist. With its fluffy and moist crumb, it’s the perfect side dish for any meal. Whether you’re enjoying a hearty chili or a warm bowl of soup, this cornbread is sure to satisfy. The addition of sour cream not only enhances the flavor but also keeps the bread soft. Plus, it’s easy to make, making it a great choice for both seasoned cooks and beginners.
How to Make Amish Sour Cream Cornbread
Ingredients
- 1 cup sour cream
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup melted butter
- 1/3 cup milk
Directions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish.
- In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In another bowl, mix the sour cream, eggs, melted butter, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the cornbread light and tender.
- Transfer the batter to the prepared dish and smooth the top.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before serving. Enjoy the warm, buttery goodness reminiscent of family potlucks!
How to Serve Amish Sour Cream Cornbread
This delightful cornbread pairs well with a variety of dishes. Serve it warm with butter or honey on top for a simple but delicious taste. It’s fantastic alongside chili, soups, or even grilled meats. You can also cut it into squares and serve it at gatherings as a lovely side dish that everyone will enjoy.
How to Store Amish Sour Cream Cornbread
To store your Amish Sour Cream Cornbread, allow it to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months. If freezing, slice it into squares to make it easier to thaw individual pieces.
Tips to Make Amish Sour Cream Cornbread
- Make sure not to overmix the batter; this keeps the cornbread soft and fluffy.
- Use fresh ingredients, especially the baking powder and baking soda, to ensure the cornbread rises well.
- You can experiment by adding ingredients like corn kernels or chopped jalapeños for a unique twist.
Variation
If you want a sweeter version of this cornbread, you can increase the sugar to 1/4 cup. For a savory option, consider adding cheese or herbs like chives or rosemary.
FAQs
1. Can I use plain yogurt instead of sour cream?
Yes, plain yogurt works well as a substitute for sour cream in this recipe.
2. Can I make this cornbread gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour to make it gluten-free.
3. How can I tell when the cornbread is done baking?
The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.