why make this recipe
Amish Sour Cream Cornbread is a delightful twist on traditional cornbread. It is moist and fluffy, thanks to the sour cream, which adds a rich flavor and tender texture. Perfect as a side for soups, stews, or barbecue, it’s also great on its own with a little butter. Making this cornbread is simple and quick, making it an ideal recipe for both beginner and seasoned cooks.
how to make Amish Sour Cream Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
Directions
- Preheat oven to 400°F and grease an 8-inch square pan.
- Mix together dry ingredients: cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk together wet ingredients: sour cream, milk, melted butter, and eggs.
- Combine both mixtures, stir well, and pour into the greased pan.
- Bake for 20-25 minutes until golden brown on top.
Tip: You can add cheddar cheese, corn, or jalapeños for extra flavor!
how to serve Amish Sour Cream Cornbread
Amish Sour Cream Cornbread is best served warm. You can slice it into squares and serve it alongside your favorite soups and stews. It also pairs nicely with a dollop of butter or honey for a sweet touch. Feel free to enjoy it as a snack or even as a light breakfast!
how to store Amish Sour Cream Cornbread
To store leftover cornbread, let it cool completely. Wrap it in plastic wrap or foil, or place it in an airtight container. It can be stored at room temperature for up to two days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Amish Sour Cream Cornbread
- Use fresh ingredients for the best flavor.
- Make sure to mix the dry and wet ingredients separately before combining to ensure even distribution.
- Don’t overmix the batter; it should be slightly lumpy.
- For a richer taste, try using buttermilk instead of regular milk.
- Experiment with different add-ins like herbs or spices to customize the flavor to your liking.
variation
You can easily modify this recipe by adding various ingredients. Consider incorporating jalapeños for a spicy kick or sweet corn for added sweetness. You can also mix in shredded cheese to create a cheesy version of this cornbread.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
Can I make this cornbread ahead of time?
Yes, you can make the cornbread ahead and store it as mentioned above. It also tastes great reheated!
What can I serve with min?
It pairs well with soups, salads, and grilled meats. You can also enjoy it with honey or maple syrup as a sweet treat.
Amish Sour Cream Cornbread
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup milk or buttermilk for richer taste
- 1/4 cup melted butter
- 2 large eggs
Instructions
Preparation
- Preheat oven to 400°F and grease an 8-inch square pan.
- Mix together dry ingredients: cornmeal, flour, sugar, baking powder, and salt in a bowl.
Mixing
- In a separate bowl, whisk together wet ingredients: sour cream, milk, melted butter, and eggs.
- Combine both mixtures, stir well, and pour into the greased pan.
Baking
- Bake for 20-25 minutes until golden brown on top.