Amish Cornbread

I have never wrote a review on a recipe so that should tell you that this recipe is AWESOME! I put a Gluten Free spin on it though. I substitute flour for extra corn meal, milk for buttermilk and extra butter cause who doesn’t love a little bit more butter on their bread!

While we’ve been known to turn to a box mix every now and again, this Amish sour cream cornbread makes a pretty strong case for making cornbread from scratch every time. It’s a simple, straightforward recipe that’s a workhorse in your recipe arsenal, delivering amazing results every time without being overly fussy or complicated.

Easy and delicious! The first time I followed the instructions exactly and the 2nd time I added honey and hot chili oil.

You can use fine or medium-ground cornmeal, although we like the texture the medium ground gives us, then the sour cream, obviously a crucial part of the recipe if it earned its way into the name of the dish, serves to keep things perfectly moist and never dry.

We love this particular cornbread recipe for its versatility. Whether it’s just as a side dish for dinner or as an accompaniment to a heart breakfast or lunch, this is a dish that’s as good the second and third day as it is fresh out of the oven; it reheats like a dream and we love grabbing a slice, buttering it real quick, then running out the door.

Very excellent recipe that result in a moist and very delicious corn bread. Made it twice in the last two weeks. Serve it up on its own or with any meal of the day!!

This is a classic recipe and one that, once you try it, will serve you and your family for many years to come. It’s been our go-to for quite some time now and it will soon be one of yours as well!


1 cup all-purpose flour
3/4 cup cornmeal

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