Amish Sour Cream Cornbread: Moist, Fluffy, and Slightly Tangy

Preheat your oven to 400°F (200°C).

Grease an 8-inch square or round baking dish with butter.

2. Mix Dry Ingredients

In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).

3. Combine Wet Ingredients

In another bowl, mix sour cream, eggs, and melted butter until smooth.

4. Combine Wet & Dry

Gradually fold the dry ingredients into the wet mixture until just combined.

Stir in any optional add-ins like cheese, jalapeños, or corn kernels.

5. Bake

Pour batter into the prepared pan.

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

6. Cool & Serve

Allow cornbread to cool slightly before slicing. Serve warm with butter, honey, or alongside soups and chili.

Serving and Storage Tips