Amish Cornbread With Sour Cream
This traditional-style cornbread boasts a rich, moist crumb and a subtle sweetness, thanks to the creamy addition of sour cream. With a buttery, golden crust and a tender interior, it's an ideal accompaniment to hearty dishes like chili, stew, or homemade soup. This rustic favorite brings the comfort of classic Amish baking straight to your table.
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Servings: 6 portions
Ingredients
- 2 large eggs lightly whisked
- 1 teaspoon baking soda leveled
- 1 cup yellow cornmeal finely ground
- 1 teaspoon vanilla extract optional, for a sweet undertone
- 1/4 cup whole or 2% milk
- 1/2 cup unsalted butter melted and cooled slightly
- 1 cup sour cream preferably full-fat
- 2/3 cup white granulated sugar
- 1 cup plain all-purpose flour
- 1/2 teaspoon fine salt
Instructions
- Preheat the oven to 400°F (200°C). Prepare an 8×8-inch square baking dish by greasing it thoroughly or lining it with parchment paper for easy removal after baking.
- In a large mixing bowl, blend together the all-purpose flour, cornmeal, granulated sugar, baking soda, and salt until the mixture is uniform and dry ingredients are well distributed.
- In a separate bowl, combine the sour cream, beaten eggs, melted butter, milk, and vanilla extract (if using). Whisk until the mixture is smooth and fully incorporated.
- Gradually add the wet ingredients to the bowl of dry ingredients. Use a rubber spatula or wooden spoon to stir just until the batter comes together; small lumps may remain — avoid overmixing.
- Transfer the batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking. Place in the preheated oven and bake for 23 to 27 minutes, or until the surface is golden brown and a toothpick inserted into the center emerges clean.
- Allow the cornbread to cool in the pan for about 10 minutes. Slice into squares and serve warm, optionally accompanied by butter, honey, or a drizzle of maple syrup.