Sweet & Savory Amish Cornbread
Enjoy the delightful flavors of this Sweet & Savory Amish Cornbread, perfect for any gathering or cozy meal. Infused with the essence of traditional Amish cooking, this moist and flavorful cornbread combines the goodness of cornmeal with the tangy richness of sourdough starter. It's not just a side dish; it can also stand alone as a hearty snack or breakfast treat. Feel free to personalize it with your favorite mix-ins such as grated carrots, chopped apples, raisins, or walnuts, making it a versatile addition to your culinary repertoire. Share it warm with butter or serve it alongside your favorite chili or stew for a comforting experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Amish starter
1 cup (sour starter)
Eggs
2 (beaten)
Milk
1.5 cups (preferably whole milk)
Sugar
2 teaspoons (white granulated sugar)
All-purpose flour
0.5 cup (sifted)
Cornmeal
1.5 cups (yellow or white cornmeal)
Vegetable oil
0.25 cup (or melted butter)
Baking soda
0.75 teaspoon (for leavening)
Salt
0.5 teaspoon (fine sea salt)
Baking powder
1 teaspoon (for leavening)
Instructions
1
Preheat your oven to 425°F (220°C). Grease a 9-inch baking pan with cooking spray or a light coat of vegetable oil to prevent sticking.
2
In a large mixing bowl, combine the Amish starter, eggs, milk, sugar, all-purpose flour, and cornmeal. Use an electric mixer to beat the mixture on medium speed for 2 minutes until all ingredients are well blended and smooth.
3
Gently fold in the vegetable oil, baking soda, salt, and baking powder. Mix until just combined, being careful not to over-mix.
4
Pour the batter into the prepared baking pan, spreading it evenly.
5
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6
Once baked, allow the cornbread to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
7
Cut into squares and serve warm, or store in an airtight container for later use. This cornbread tastes even better the next day!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Savory Amish Cornbread?
It is a moist and flavorful cornbread that combines traditional cornmeal with the tangy richness of Amish sourdough starter.
What temperature should the oven be set to for baking?
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
What size pan is recommended for this recipe?
A 9-inch baking pan is the recommended size for this cornbread.
How should I prepare the baking pan?
Grease the pan with cooking spray or a light coat of vegetable oil to prevent the cornbread from sticking.
What are the primary wet ingredients in the first mixing step?
The primary wet ingredients are 1 cup of Amish starter, 2 beaten eggs, and 1.5 cups of milk.
How much sugar is required for this recipe?
The recipe calls for 2 teaspoons of white granulated sugar.
What type of flour should I use?
Use 0.5 cup of sifted all-purpose flour.
What type of cornmeal is best for this Amish cornbread?
You can use 1.5 cups of either yellow or white cornmeal.
How long should I beat the initial mixture?
Use an electric mixer to beat the mixture on medium speed for 2 minutes until smooth.
Which ingredients should be gently folded in later?
Gently fold in the vegetable oil, baking soda, salt, and baking powder.
Is there a risk of over-mixing the batter?
Yes, you should mix until just combined and be careful not to over-mix after adding the leavening agents.
How long does the cornbread need to bake?
Bake the cornbread for 25 to 30 minutes.
How can I tell when the cornbread is done?
The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
How long should the cornbread cool in the pan?
Allow the cornbread to cool in the baking pan for approximately 10 minutes.
What is the next step after the cornbread has cooled in the pan?
Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Can I substitute vegetable oil with something else?
Yes, you can use 0.25 cup of melted butter as a substitute for vegetable oil.
What type of milk works best for this recipe?
Preferably whole milk should be used for the best results.
How should I serve the cornbread?
Cut it into squares and serve warm, ideally with a spread of butter.
Can I add fruit to the batter?
Yes, chopped apples or raisins are suggested mix-ins for personalizing the flavor.
Are nuts a good addition to this recipe?
Yes, walnuts can be added to the batter for extra texture and flavor.
What vegetables can be added to this cornbread?
Grated carrots are a great vegetable mix-in option.
What are some ideal pairings for this side dish?
It is perfect when served alongside your favorite chili or stew.
Can this cornbread be eaten for breakfast?
Yes, it is versatile enough to stand alone as a hearty breakfast treat or a snack.
Does the flavor of the cornbread change over time?
Many find that this cornbread tastes even better the next day.
How should I store leftover cornbread?
Store any leftovers in an airtight container to maintain freshness.
What role does the Amish starter play?
The Amish starter provides a tangy richness and contributes to the moist texture of the bread.
What kind of salt is recommended?
The recipe specifies 0.5 teaspoon of fine sea salt.
What leavening agents are used in this recipe?
The recipe uses both baking soda (0.75 teaspoon) and baking powder (1 teaspoon).
Is this recipe considered part of southern cuisine?
Yes, it is tagged as southern cuisine and features traditional Amish cooking influences.
Is the flour used in this recipe sifted?
Yes, the recipe calls for 0.5 cup of sifted all-purpose flour.