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

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

Reheat slices in the microwave or oven for a warm, fresh taste.

Variations

Cheesy Jalapeño Cornbread: Fold in shredded cheddar and diced jalapeños for a spicy, savory twist.

Sweet Cornbread: Add ¼ cup honey or maple syrup to the batter for a sweeter version.

Herbed Cornbread: Mix in 1 tbsp chopped fresh herbs like chives, thyme, or parsley for added flavor.

FAQ

Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Greek yogurt works well and adds a similar tang while keeping the cornbread moist.

Q: How do I prevent the cornbread from being dry?
A: Don’t overmix the batter and ensure you measure cornmeal and flour accurately.

Q: Can I make this cornbread in a skillet?
A: Absolutely! Use a greased 9-inch cast-iron skillet and bake as directed for a rustic presentation.