Amish Sour Cream Cornbread
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1 cup sour cream
2 large eggs
1/2 cup milk
1/4 cup melted butter
1 cup whole kernel corn (drained if canned)
Directions:
Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish or line with parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
In another bowl, combine sour cream, eggs, milk, and melted butter. Whisk until smooth.
Stir wet ingredients into dry ingredients just until combined. Fold in the corn.
Pour batter into prepared dish and spread evenly.
Bake for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
Let cool slightly and serve warm with butter or honey.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 9 squares
Tips:
Use fresh or frozen corn for a pop of natural sweetness and texture.
Don’t overmix the batter, just stir until moistened for the fluffiest cornbread.
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