While we’ve been known to turn to a box mix every now and again, this Amish sour cream cornbread makes a pretty strong case for making cornbread from scratch every time. It’s a simple, straightforward recipe that’s a workhorse in your recipe arsenal, delivering amazing results every time without being overly fussy or complicated.
You can use fine or medium-ground cornmeal, although we like the texture the medium ground gives us, then the sour cream, obviously a crucial part of the recipe if it earned its way into the name of the dish, serves to keep things perfectly moist and never dry.
We love this particular cornbread recipe for its versatility. Whether it’s just as a side dish for dinner or as an accompaniment to a heart breakfast or lunch, this is a dish that’s as good the second and third day as it is fresh out of the oven; it reheats like a dream and we love grabbing a slice, buttering it real quick, then running out the door.
This is a classic recipe and one that, once you try it, will serve you and your family for many years to come. It’s been our go-to for quite some time now and it will soon be one of yours as well!
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2 1/2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted
- 1 cup whole fat sour cream
- 1/4 cup whole milk
- butter, room temperature, for serving
- Preheat oven to 400º F and lightly grease a 9x5-inch bread pan with butter or non-stick spray.
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda, cream of tartar and salt.
- Beat in egg, sour cream, milk and melted butter until just combined, being careful not to over mix.
- Pour mixture into bread pan and bake for 30-35 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool before slicing and serving.
Recipe adapted from A Cracking Good Egg