Easy Cream Cornbread with Sour Cream for Extra Moisture
This easy Amish cream cornbread is incredibly moist and rich, thanks to the secret combo of sour cream and creamed corn. It’s soft yet holds its structure beautifully, with a slightly sweet flavor that pairs perfectly with savory mains or breakfast spreads. It’s a go-to comfort recipe, ideal for weeknight dinners, potlucks, or any occasion that calls for hearty homemade flavor.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup sour cream
- ½ cup milk
- ¼ cup unsalted butter, melted
- 2 tbsp vegetable oil
Instructions
Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, sour cream, milk, melted butter, and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving warm.
Notes
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For best texture, don’t overmix the batter—stir just until everything is incorporated.
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If you don’t have creamed corn, you can blend regular corn with a bit of milk for a quick substitute.
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Try baking it in a preheated cast iron skillet for crispy edges and a rustic finish.
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This cornbread stays moist for days—perfect for meal prepping or next-day leftovers.
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To make it more Southern-style, reduce the sugar and add a pinch of cayenne.