Amish Sour Cream Cornbread Recipes

Steps:

• Sift together dry ingredients. Add egg,sour cream,milk and butter Beat well. Pour into greased 9" loaf pan. Bake at 425 degrees for 20-25 min

Steps:

• In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

Steps:

• Preheat oven to 400 degrees F.
• Grease 8' square pan.
• Stir together dry ingredients.
• Mix liquid ingredients together.
• Make a well in the dry ingredients, then add liquid all at once.
• Mix thoroughly.
• Pour into pan and bake for 25-30 minutes.
• Serve warm.
• Note: I recommend using buttermilk, I have found the flavour and texture to be better than when using milk.