Easy Amish Sour Cream Cornbread
A delightful and fluffy cornbread made with sour cream, perfect as a side dish for soups and stews.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use yellow or white cornmeal.
- 1 cup all-purpose flour You can use whole wheat flour as a substitute.
- 1 tablespoon baking powder Ensure it's fresh for optimal rise.
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream Regular or light sour cream can be used.
- 1/2 cup milk Buttermilk can be used for a richer flavor.
- 2 large eggs Can be substituted with flaxseed meal or applesauce.
- 1/4 cup vegetable oil Can substitute with melted butter or olive oil.
- 1 tablespoon sugar Optional for added sweetness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a baking dish or cast iron skillet.
- In a large mixing bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together sour cream, milk, eggs, and vegetable oil.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
Baking
- Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
Serve warm with butter or honey. Pairs well with chili or vegetable soup. Wrap leftovers for storage.