Easy, Moist Amish Cornbread Recipe
Ingredients
Scale
- 3/4 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoon baking powder
- 3 tablespoon melted butter or shortening
- 2 large eggs, beaten
- 1 cup milk
Instructions
- Preheat oven to 400°.
- Add the dry ingredients to a bowl, and mix.
- Beat eggs, add melted butter and milk. Beat or whisk well.
- Combine wet and dry ingredients and mix only until combined.
- Pour into a well greased 9 x 9" pan.
- Pour batter into the prepared baking pan. Bake for 20 – 25 minutes or until golden brown on top and the center is set and cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to cool slightly before slicing and serving.
- Serve cornbread plain, with butter, honey, jam, or whatever you like. (I love cornbread with chili.)
- Store leftovers in an airtight container at room temperature for up to three or four days. Leftovers can also be frozen to keep them fresh for longer.
Find it online: https://www.rapidrecipes.blog/amish-cornbread-muffins-recipe/