Cornbread and the Amish are not two words that one often bunches together in the same sentence. But if you think about it, it is a very basic bread and a simple selection of ingredients, perfect for the average Amish cook. Cornbread is a southern staple and as Amish settlements have grown their foothold in Dixie, there is an increasing embrace of local foods. This buttery corn bread recipe comes to us from the Amish settlement outside of Choteau, Oklahoma. This is a great cornbread, not too sweet and definitely not the dry, crumbly kind. It is "goldilocks cornbread", it's just right. And I know it's buttery cornbread but it tastes even better slathered with more butter. Yum! Rachel made some of this last night to go with our "Quinoa chili" and, wow, was it good! (the chili, and the bread!:)
Here is the recipe:
- BUTTERY CORN BREAD
- 12 tablespoons butter
- 1 cup sugar
- 3 large eggs, beaten
- 1⅔ cup milk
- 1¾ cup flour
- 1 cup cornmeal
- 4½ teaspoons baking powder
- 1 teaspoon salt
- Preheat the oven to 350°F.
- Lightly grease a 9 by 13-inch pan and set aside.
- Cream the butter and sugar in a medium mixing bowl until light and fluffy.
- In a small bowl, combine the eggs and milk.
- In a third (medium) bowl, combine the flour, cornmeal, baking powder, and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.
- Pour the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 25 minutes.