Name: Amish Sour Cream Cornbread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour, spooned and leveled; 3/4 cup cornmeal, white or yellow; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon salt; 3 tablespoons granulated sugar; 1 large egg, room temperature; 1 cup sour cream, room temperature; 1/4 cup milk, room temperature; 2 tablespoons unsalted butter, melted

Jump to Recipe· 4.3 from 2 reviews

There’s something undeniably comforting about warm, tender cornbread fresh from the oven, especially when it’s enriched with the tangy richness of sour cream. That’s exactly why the Amish Sour Cream Cornbread Recipe holds a special place in my heart and kitchen. This recipe brings together simple, wholesome ingredients to create a loaf that is moist, slightly sweet, and perfectly textured with the subtle cornmeal crunch. Whether you’re new to cornbread or a longtime fan, this Amish Sour Cream Cornbread Recipe will quickly become your go-to for cozy family dinners or casual get-togethers.

Ingredients You’ll Need

A white bowl with a light blue rim is filled with thick, creamy dough that has a slightly uneven, textured surface. The dough's color is pale beige with soft lumps and small bubbles, showing it is being mixed. A whisk with a turquoise handle and metal wires is partially submerged in the dough, positioned on the right side inside the bowl. The bowl sits on a white marbled surface with subtle grey veins, adding a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Amish Sour Cream Cornbread Recipe lies in its straightforward, pantry-friendly ingredients. Each one is carefully chosen to contribute to the bread’s soft crumb, golden crust, and signature tangy flavor.

1 cup all-purpose flour: Provides structure and ensures a tender crumb when properly spooned and leveled.
3/4 cup cornmeal (white or yellow): Adds the essential grainy texture and a hint of sweetness; white cornmeal works beautifully here.
1 teaspoon baking soda: A key leavening agent that helps the bread rise and stay light.
1 teaspoon cream of tartar: Balances acidity and boosts the rise alongside baking soda.
1 teaspoon salt: Enhances all the flavors making every bite savory and satisfying.
3 tablespoons granulated sugar: Adds just enough sweetness to complement the tangy sour cream without overpowering.
1 large egg (room temperature): Binds ingredients and adds richness to the dough.
1 cup sour cream (room temperature): The star ingredient that ensures moistness and a pleasantly tangy depth.
1/4 cup milk (room temperature): Thins the batter slightly for a smooth, spreadable consistency.
2 tablespoons unsalted butter (melted): Introduces richness and helps create a tender crust without burning the bottom.

How to Make Amish Sour Cream Cornbread Recipe

Step 1: Prep Your Oven and Pan

First things first, get your oven heating to 400 degrees Fahrenheit. This temperature is perfect for a golden crust without drying out the bread. Grease a 9 x 5-inch loaf pan using solid Crisco or a non-stick spray—not butter—to prevent excessive browning on the pan’s bottom.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cornmeal, baking soda, cream of tartar, salt, and sugar until evenly combined. This dry mix not only sets the base for your bread but ensures that all rising agents and flavors are uniformly distributed.

Step 3: Combine Wet Ingredients

In a large bowl, lightly whisk the egg to break it up. Then add the sour cream, milk, and melted butter, whisking until the mixture is smooth and homogenous. The room temperature of these ingredients helps everything blend seamlessly without lumps.

Step 4: Bring It All Together

Pour the dry ingredients into your wet mixture and stir with a wooden spoon or whisk just until combined. The batter should be thick but spreadable, with no visible pockets of flour or cornmeal. Overmixing isn’t necessary here—just enough to moisten the dry ingredients.

Step 5: Bake to Perfection

Transfer the batter into your prepared loaf pan and gently shake or tap it to level the surface. Place it in the middle rack of your oven and bake for 30 to 35 minutes, until the top turns a gorgeous golden brown. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

Step 6: Cool Before Slicing

Allow the bread to cool in its pan for about 5 minutes. Run a knife along the edges to loosen it, then gently shake the pan to release the loaf. Turn it out onto a wire rack to cool slightly before slicing to keep those beautiful edges intact.

Step 7: Serve Warm and Enjoy

Slice the Amish Sour Cream Cornbread and serve warm, ideally slathered with a bit of butter. If you have leftovers, reheat individual slices in the microwave wrapped with a paper towel for 15 seconds to bring back that freshly baked softness.

How to Serve Amish Sour Cream Cornbread Recipe

Two thick slices of light golden cake with a soft crumb texture sit on a pale blue plate, one slice spread with a creamy layer of butter with a knife resting on it; a smaller piece is broken off and placed in front. Behind the plate, three more slices of the same cake rest on a metal cooling rack. To the left of the plate, a small white bowl holds a dollop of butter, and to the right, there is a white mug decorated with colorful floral patterns filled with coffee or tea. The whole setup is on a white marbled surface with a blue and white patterned cloth partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this cornbread is incredible on its own, a pat of melting butter or a drizzle of honey can elevate it even further. Fresh herbs like chives or a sprinkle of smoked paprika are also fun ways to add bold flavor and color for a little extra something special.

Side Dishes

This cornbread pairs beautifully with hearty soups, tangy chili, or savory stews. It’s also an excellent companion to classic Southern dishes like fried chicken, collard greens, or barbecue. The moist texture and slight tang cut through rich, smoky flavors perfectly.

Creative Ways to Present

Try slicing the cornbread into rounds or cubes and toasting them lightly for cornbread croutons that add crunch to salads or chili bowls. You can also use this bread as a base for savory bread puddings or stuffing to bring new life to leftovers.

Make Ahead and Storage

Storing Leftovers

Keep leftover Amish Sour Cream Cornbread in an airtight container at room temperature for up to two days to maintain freshness. If you won’t finish it quickly, refrigerating can extend its life by a few more days, but be sure to rewarm before serving to restore softness.

Freezing

This cornbread freezes wonderfully. Wrap the completely cooled loaf tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to three months. When ready, thaw overnight in the refrigerator or on the counter.

Reheating

To bring your Amish Sour Cream Cornbread back to life, microwave individual slices wrapped in a damp paper towel for 15 seconds or warm the entire loaf in a 350-degree oven for 10 to 15 minutes. This gentle heat revives moisture and warmth just like fresh from the oven.

FAQs

Can I use butter to grease the pan instead of Crisco?

While butter adds wonderful flavor, it tends to brown the bottom of the cornbread too much in this recipe. To get that perfect golden crust without burning, stick with solid Crisco or a non-stick spray for greasing your pan.

Why does this recipe use both baking soda and cream of tartar?

The combination of baking soda and cream of tartar acts as a natural baking powder substitute, giving the bread a great rise and light texture while complementing the acidity of the sour cream.

Can I substitute the sour cream with something else?

Sour cream is crucial for the moist texture and tang in this recipe, but you can swap it for Greek yogurt or buttermilk if needed. Keep in mind that this might slightly alter the flavor and texture.

What type of cornmeal is best for this recipe?

White or yellow cornmeal both work well. White cornmeal lends a gently sweet taste and delicate color, while yellow cornmeal gives a more classic golden appearance and slightly earthier flavor.

Is it okay to mix the batter with a mixer instead of by hand?

Yes, you can use a mixer on low speed, but be careful not to overmix. Overmixing can make the cornbread dense or tough. Stick to mixing just until the ingredients are incorporated for the best texture.

Final Thoughts

There is something truly special about the Amish Sour Cream Cornbread Recipe that makes every bite feel like home. It’s simple, comforting, and manages to impress with its tender crumb and subtle tang. I encourage you to give this recipe a try—it’s the kind of dish that brings warmth to the table and smiles all around. Once you do, I have no doubt it’ll become a beloved staple in your baking repertoire just like it is in mine.