Amish Sour Cream Cornbread: Moist, Hearty, and Comforting

Amish Sour Cream Cornbread: Moist, Hearty, and Comforting
There’s something timeless about the smell of cornbread baking in the oven. It’s the kind of scent that wraps around you like a cozy quilt, inviting you to the table before the meal is even ready. This Amish Sour Cream Cornbread recipe is no ordinary cornbread—it’s a family treasure passed down from my Amish neighbor, and every bite is a taste of heartwarming tradition.

Moist, dense, and slightly sweet, this cornbread is the perfect companion to hearty stews, chili, roast chicken, or even enjoyed all on its own with a pat of melting butter. Whether you’re new to baking or an experienced home cook, this simple recipe delivers that old-fashioned comfort you didn’t know you were missing.

What Makes This Cornbread So Special?
Unlike many dry or crumbly cornbreads, this one is luxuriously moist and rich, thanks to the sour cream. It adds a subtle tang and creaminess that balances beautifully with the gentle sweetness from the sugar. The result is a cornbread that holds together perfectly, with a dense, almost cake-like texture—ideal for soaking up sauces or gravy without falling apart.

🌽 Ingredients
Let’s take a look at what makes this cornbread so crave-worthy:

1 cup cornmeal
Gives the cornbread its rustic texture and golden flavor.
1 cup all-purpose flour
Helps to soften the crumb and balance the cornmeal.
1/4 cup sugar
Adds just a hint of sweetness that complements savory dishes without overwhelming.
1 tbsp baking powder
Leavens the bread, giving it a gentle lift.
1/2 tsp salt
Brings all the flavors together.
1 cup sour cream
The star ingredient—adds richness, moisture, and that signature tang.
1/2 cup milk
Thins the batter just enough to make it pourable while keeping it rich.
1/4 cup melted butter
Adds flavor and a tender crumb.
2 large eggs
Binds the ingredients and gives the cornbread structure.
How to Make It: Step-by-Step
1. Preheat & Prepare