Amish Sour Cream Cornbread

Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, combine the sour cream, milk, melted butter, and eggs. Mix until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.

For a cheesy variation, add 1 cup of shredded cheddar cheese to the batter before baking. You can also incorporate 1/2 cup of corn kernels for added texture and sweetness. If you prefer a bit of heat, try mixing in 1-2 chopped jalapeños. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To make it even more traditional, use stone-ground cornmeal for a coarser texture.