Amish Sour Cream Cornbread
Introduction
Amish Sour Cream Cornbread is a delightful dish that brings warmth and comfort to any meal. It is moist, fluffy, and so easy to make. Whether you’re serving it with stew, roast chicken, or just enjoying it on its own, this cornbread is sure to be a hit.
Why Make This Recipe
This cornbread is quick to bake and uses simple ingredients that you may already have in your kitchen. It’s a great way to impress family and friends without spending all day in the kitchen. Plus, it’s perfect for family dinners, casual gatherings, or even as a tasty snack!
How to Make Amish Sour Cream Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
Directions:
- Preheat your oven to 400°F and grease an 8-inch square pan.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the sour cream, milk, melted butter, and eggs.
- Combine both mixtures, stirring until well blended but be careful not to overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until it is golden brown.
Tip: For an extra flavor boost, try adding cheddar cheese, corn, or jalapeños to the batter!
How to Serve Amish Sour Cream Cornbread
Serve this cornbread warm with a pat of butter on top. It pairs beautifully with soups, stews, or as a side for any main dish. You can also enjoy it as a tasty snack on its own!
How to Store Amish Sour Cream Cornbread
To store leftovers, let the cornbread cool completely. Wrap it tightly in plastic wrap or foil, then place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Tips to Make Amish Sour Cream Cornbread
- Make sure your baking powder is fresh for the best rise.
- Mix the wet and dry ingredients separately for a smoother batter.
- Don’t overmix your batter; a few lumps are okay.
Variation
You can switch things up by adding herbs like chives or jalapeños for a spicier kick. If you want it sweeter, you can add more sugar or even include some honey!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be a bit denser.
2. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well as a substitute for sour cream in this recipe.
3. How do I know when the cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean.
