Amish Sour Cream Cornbread (Moist, Tender & Perfectly Golden!)

There’s something deeply comforting about slicing into a loaf of warm cornbread, watching the steam rise as butter melts into every golden crevice. Amish Sour Cream Cornbread isn’t your typical crumbly, dry cornbread—it’s a revelation of tender, moist perfection that’s been cherished in Amish communities for generations.

This recipe comes from the heart of simple, wholesome baking traditions where quality ingredients and time-tested techniques create something truly special. The secret? A full cup of tangy sour cream that transforms ordinary cornbread into an incredibly moist, cake-like loaf with just a hint of sweetness. Whether you’re serving it alongside a hearty chili, slathering it with honey butter, or enjoying it warm from the oven, you’ll get perfectly golden, tender cornbread every single time.

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Prep Time: 10 min | Cook Time: 30-35 min | Total: 40-45 min
Yield: 8-10 slices | Difficulty: Easy

Quick Stats Box:

• Cuisine: Amish/American
• Course: Side Dish, Bread
• Diet: Vegetarian
• Best for: Family dinners, potlucks, comfort food meals, year-round

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Why This Recipe Works

• Incredibly moist texture — The sour cream creates a tender, almost cake-like crumb that stays soft for days
• Just 10 minutes of prep — Mix, pour, and bake with minimal effort using simple pantry staples​
• Perfectly balanced sweetness — Subtle sugar content complements savory dishes without being dessert-sweet​​
• Foolproof technique — No special skills required; the baking soda and cream of tartar combination guarantees a perfect rise
• Versatile companion — Pairs beautifully with soups, stews, BBQ, or simply butter and honey for any occasion​

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Ingredient Spotlight

Sour Cream: This is the star ingredient that sets Amish cornbread apart from all others. The acidity tenderizes the gluten while adding richness and moisture that regular milk simply cannot achieve. Always use full-fat sour cream at room temperature for the best texture and flavor.

Cream of Tartar: Paired with baking soda, this creates a unique leavening system that produces an exceptionally tender crumb and helps the bread rise beautifully without baking powder. This traditional Amish technique is what gives the cornbread its signature soft texture.

Cornmeal: Use either white or yellow cornmeal based on preference—white creates a more delicate appearance while yellow offers classic corn flavor and golden color. Fine or medium grind both work well.​

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Ingredients

For the Cornbread:

• 1 cup all-purpose flour (spooned and leveled, not packed)
• 3/4 cup cornmeal (white or yellow)
• 2 1/2 to 3 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1 large egg (room temperature)
• 1 cup sour cream (full-fat, room temperature)
• 1/4 cup whole milk (room temperature)
• 2 tablespoons unsalted butter (melted and slightly cooled)

Ingredient Notes:

• Quality matters most: Use full-fat sour cream—reduced-fat versions will produce a drier texture​
• Room temperature is key: Egg, sour cream, and milk should all be at room temperature for proper emulsification and even baking​
• Don’t skip: Cream of tartar is essential for the authentic Amish texture and rise​

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Essential Equipment

You’ll Need:

• 9×5-inch loaf pan (standard bread pan size)
• Two mixing bowls (one medium, one large)​
• Whisk and wooden spoon or rubber spatula
• Measuring cups and spoons​

Nice to Have:

• Cast iron skillet (8-inch) — creates a crispy crust and rustic presentation​
• Kitchen scale — for more precise flour measurements

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How to Make Amish Sour Cream Cornbread (Step-by-Step)

Step 1: Preheat and Prepare the Pan
Preheat your oven to 400°F. Grease a 9×5-inch loaf pan generously with non-stick cooking spray or solid shortening—avoid butter as it will over-brown the bottom and edges. Set aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornmeal, sugar, baking soda, cream of tartar, and salt until evenly distributed with no clumps. This ensures your leavening agents are properly dispersed for an even rise. Set this bowl aside.

Step 3: Combine the Wet Ingredients
In a large mixing bowl, crack the egg and lightly whisk it. Add the sour cream, milk, and melted butter. Whisk everything together until smooth and well combined—you’ll know it’s ready when the mixture is uniform with no streaks of egg or sour cream visible.

Step 4: Blend Wet and Dry
Pour the dry ingredients into the bowl with the wet ingredients. Using a wooden spoon or rubber spatula, stir gently until just combined. Pro tip: Stop mixing as soon as you no longer see dry flour—the batter should be thick and slightly lumpy. Overmixing will create tough, dense cornbread.

Step 5: Transfer to Pan
Pour the thick batter into your prepared loaf pan. Gently shake the pan side to side to level the batter and eliminate any air pockets. The batter will be thick, not pourable like cake batter.​

Step 6: Bake to Golden Perfection
Place the loaf pan on the middle oven rack and bake for 30-35 minutes. You’ll know it’s done when the top is beautifully golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be pulling slightly away from the pan.

Step 7: Cool and Serve
Remove from the oven and let the cornbread cool in the pan for 10-15 minutes before slicing. This allows the structure to set and prevents crumbling. Serve warm with butter, honey, or your favorite spread.​

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Expert Tips & Tricks

Room Temperature Matters: Cold ingredients won’t emulsify properly and can result in uneven texture—let your egg, sour cream, and milk sit out for 30 minutes before mixing.

Don’t Rush the Baking: At 400°F, resist the urge to open the oven door before 25 minutes—this maintains consistent heat for proper rise.​

The Secret to Moisture: The combination of sour cream’s fat content and the acid reacting with baking soda creates incredible tenderness that stays moist for days.​

Common Mistake: Over-mixing the batter develops gluten and creates tough, chewy cornbread—stir only until ingredients are just combined.

Test Kitchen Discovery: Greasing with shortening or cooking spray (not butter) prevents over-browning on the bottom while still allowing easy release.​

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Customization Ideas

Dietary Modifications:

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend; texture will be slightly more crumbly but still delicious
• Lower Sugar: Reduce sugar to 1 tablespoon for an almost-savory version perfect with chili
• Dairy-Free: Use dairy-free sour cream alternative and plant-based milk; replace butter with coconut oil

Flavor Variations:

• Jalapeño Cheddar: Fold in 1/2 cup shredded sharp cheddar and 2 tablespoons diced pickled jalapeños for a savory kick
• Honey Butter Cornbread: Reduce sugar to 2 tablespoons and drizzle finished bread with warmed honey mixed with melted butter
• Herb Garden: Add 1 teaspoon dried herbs (rosemary, thyme, or sage) to dry ingredients for an aromatic twist

Serving Styles:

• Traditional: Slice thick, serve warm with butter and honey
• Modern: Toast slices and top with avocado and eggs for breakfast
• Party-Ready: Bake in a cast iron skillet and cut into wedges for rustic presentation​

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Storage & Meal Prep

Make Ahead:

• Mix dry ingredients up to 1 week in advance and store in an airtight container
• Prepare full batter and refrigerate for up to 2 hours before baking (bring to room temperature before baking)

Storing:

• Counter: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature
• Fridge: Store in an airtight container for up to 5-7 days; the sour cream keeps it moist longer than traditional cornbread​
• Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months

Reheating for Best Results:
Wrap slices in damp paper towel and microwave for 15-20 seconds, or toast in a 350°F oven for 5-7 minutes until warmed through. For frozen slices, thaw overnight in refrigerator before reheating.

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What to Serve With Amish Sour Cream Cornbread

Perfect Pairings:

• Warm chili or hearty beef stew — the subtle sweetness balances spicy, savory flavors
• Southern-style collard greens with ham hocks — classic soul food combination
• BBQ pulled pork or smoked brisket — cornbread soaks up smoky sauces beautifully

Complete the Meal:

• Serve alongside creamy white chicken chili and a simple green salad for cozy weeknight dinner
• Pair with slow-cooked beans, coleslaw, and cornbread for an authentic comfort food feast
• Complement fried chicken, mashed potatoes, and green beans for a Sunday supper spread

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Nutrition Facts (Per Serving – 1 slice, recipe makes 10 slices)

Calories: 180 | Protein: 4g | Carbs: 23g | Fat: 8g | Fiber: 1g | Sugar: 4g | Sodium: 320mg

Note: Calculated using standard ingredient measurements. Nutritional values are approximate and may vary based on specific brands and ingredient substitutions used.

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Your Questions Answered

Can I make this without cream of tartar?
While cream of tartar is traditional, you can substitute with 1 tablespoon of baking powder in place of both the baking soda and cream of tartar. The texture will be slightly different but still delicious.​​

Why did my cornbread turn out dry?
Most likely the batter was over-mixed, or your sour cream wasn’t full-fat. Also ensure you’re measuring flour by spooning it into the cup and leveling (not scooping directly) to avoid using too much flour.

What’s the best oven temperature for baking?
400°F is the sweet spot for this recipe. It creates a golden crust while keeping the interior moist and tender without drying out the edges.

How do I keep it moist after baking?
Wrap cooled cornbread tightly in plastic wrap or store in an airtight container. The sour cream naturally helps retain moisture better than traditional cornbread recipes.​

Can I double the recipe?
Yes! Use two 9×5-inch loaf pans or one 9×13-inch baking dish. If using the larger pan, reduce baking time by 5-10 minutes and check for doneness with a toothpick test.

What if I don’t have sour cream?
You can substitute with plain full-fat Greek yogurt for similar moisture and tang, though the texture will be slightly different from authentic Amish cornbread.​

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Recipe History & Cultural Context

Amish Sour Cream Cornbread represents generations of simple, wholesome baking traditions passed down through Amish communities across Pennsylvania, Ohio, and Indiana. Unlike Southern-style cornbread which tends to be crumbly and less sweet, or Northern cornbread which is often cake-like and very sweet, Amish cornbread strikes a perfect balance with subtle sweetness and exceptionally moist texture.

The use of cream of tartar alongside baking soda is a hallmark of traditional Amish baking, predating the widespread availability of commercial baking powder. This combination creates a unique chemical reaction that produces an incredibly tender crumb. The addition of sour cream—a staple in Amish households where dairy products are abundant—elevates this from basic cornbread to something truly memorable.

Amish families traditionally serve this cornbread at communal meals, family gatherings, and church suppers, where its ability to feed many people with simple, affordable ingredients makes it both practical and beloved. The recipe’s enduring popularity beyond Amish communities speaks to its timeless appeal and foolproof reliability.​

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Printable Recipe Card

Amish Sour Cream Cornbread
Incredibly moist, tender cornbread with subtle sweetness—perfect for any meal

Ingredients:
1 cup all-purpose flour, 3/4 cup cornmeal, 2 1/2 tbsp sugar, 1 tsp baking soda, 1 tsp cream of tartar, 1 tsp salt, 1 large egg, 1 cup sour cream, 1/4 cup milk, 2 tbsp melted butter

Instructions:

1. Preheat oven to 400°F and grease 9×5-inch loaf pan
2. Whisk dry ingredients in medium bowl
3. Whisk egg, sour cream, milk, and butter in large bowl until smooth
4. Add dry to wet ingredients; stir until just combined (don’t overmix)
5. Pour into prepared pan and bake 30-35 minutes until golden and toothpick comes out clean
6. Cool 10-15 minutes before slicing

Notes: Use room temperature ingredients for best texture. Don’t grease pan with butter—it over-browns the bottom. Batter will be thick. Store tightly wrapped for up to 3 days at room temperature or 7 days refrigerated.