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Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Blend the Wet Ingredients
In another bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
4. Combine
Pour the wet mixture into the dry ingredients. Stir just until combined—do not overmix. The batter will be thick and creamy.
5. Bake
Pour the batter into the prepared baking dish and smooth out the top. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool & Serve
Let the cornbread cool for 10 minutes before slicing. Serve warm with butter, honey, or your favorite savory dish.
Serving Suggestions
This cornbread is versatile and delicious in so many ways:
Serve it with beef stew, chicken pot pie, or a bowl of chili for the ultimate comfort meal.
Add a drizzle of honey or maple syrup for a sweet snack.
Enjoy leftovers toasted with butter and jam in the morning.
Tips & Variations
Want more texture? Add 1/2 cup of corn kernels or shredded cheddar cheese to the batter.
Need it a bit sweeter? Increase the sugar to 1/3 cup for a more cake-like version.
Make it in a skillet: Bake it in a cast-iron skillet for a beautiful crusty edge and even heat.
Final Thoughts: A Little Taste of Tradition
There’s something special about recipes that come from neighbors—especially ones who’ve lived life simply and soulfully, like the Amish. This Sour Cream Cornbread isn’t just about flour and eggs; it’s about connection, community, and slowing down long enough to enjoy a homemade meal with people you love.
Whether it’s your first time making cornbread or your hundredth, this version just might become your new favorite. Moist, flavorful, and made with love—it’s everything good cornbread should be. 💛
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