Amish Sour Cream Cornbread
Amish Sour Cream Cornbread
Introduction
Amish Sour Cream Cornbread is a delightful dish that brings warmth to the table. This cornbread is soft, moist, and has a rich flavor that complements various meals. It’s a favorite among many households, especially when served alongside hearty stews or grilled meats. Wondering how to whip up this delicious classic? You’re in the right place!
Why Make This Recipe
Making Amish Sour Cream Cornbread is an excellent way to treat your family or guests to something special. Not only is it simple to prepare, but it also uses basic ingredients that you likely already have in your pantry. This cornbread is perfect for any occasion, whether it’s a family dinner, potluck, or a cozy weekend brunch. Plus, who doesn’t love the aroma of freshly baked bread wafting through the house?
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
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix sour cream, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased 8-inch square baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Enjoy with stews or roast chicken!
How to Serve Amish Sour Cream Cornbread
Amish Sour Cream Cornbread is best served warm. You can slice it up and serve it on a plate next to your main dish. It also pairs beautifully with butter and honey for a sweet twist. Whether you’re having it with a bowl of chili, soups, or grilled chicken, it makes for a wonderful side dish.
How to Store Amish Sour Cream Cornbread
If you have leftovers, you can store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the cornbread. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When you’re ready to enjoy it again, just thaw it at room temperature or warm it in the oven.
Tips to Make Amish Sour Cream Cornbread
- Make sure to measure the ingredients accurately for the best results.
- Don’t overmix the batter; a few lumps are okay. This helps keep the cornbread light and fluffy.
- For added flavor, consider mixing in some shredded cheese or chopped jalapeños into the batter for a spicy kick.
Variation
If you prefer a sweeter cornbread, you can increase the sugar to 1/2 cup. Alternatively, you could add some corn kernels or diced green chilies for a fun twist.
FAQs
Q1: Can I use whole wheat flour instead of all-purpose flour?
A1: Yes, you can use whole wheat flour, but the texture may be denser.
Q2: How do I know when the cornbread is done baking?
A2: The cornbread is ready when a toothpick inserted into the center comes out clean.
Q3: Can I make this cornbread ahead of time?
A3: Yes, you can bake it ahead of time and store it as mentioned. Just reheat before serving for the best flavor!
This Amish Sour Cream Cornbread is sure to become a favorite in your home. Give it a try, and enjoy the delightful flavors it brings!
Amish Sour Cream Cornbread
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar Increase to 1/2 cup for a sweeter cornbread.
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix sour cream, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased 8-inch square baking dish.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
