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.
I have never had quinoa..are you using it in place of meat? The chili looks delicious!! With the price of meat soaring,it may be a good substitute for those who don't raise their own. The cornbread looks yummy too!!
Quinoa does have a lot of protein, so in that sense it would be a good substitute for meat. Taste wise it is kinda like rice or pasta, pretty bland on its own but good when added to a dish with lots of flavor.
Thanks for the info,Rachel. I will have to look and see if I can find some around here..it might be difficult locating. We like barley,so I am thinking we would like quinoa.
I asked my sister what to put in Quinoa before I tried it. I now use chicken broth, bay leaves, celery seed and/or savory. It is great. I have both red and whited Quinoa. They are both delicious
Bonnie, thanks for sharing...I love quinoa, especially the red...Quinoa is now actually starting to show on the shelves of Amish bulk food stores, although I think that is mainly for non-Amish customers who want it...be interesting to see if it ever catches on among the Amish as a protein-packed meat alternative...
Hi Rachel, Would you share your Quinoa Chili recipe with us as well? Thanks,Linda South
The email said there is a link to the chili recipe, but I'm not seeing it. Would love to have the recipe too.
Oops, my bad...forgot the link, I just put it in the post. click where it says "quinoa chili" and it'll take you to the recipe Rachel used. Enjoy!
Kentucky Lady 717
This cornbread does look really good, and I'd love the chili recipe also...My daughter just made a quinoa (pronounced KEEN -WA ) salad the other day
with cucumbers, tomatoes, onions, oil, dill, salt, pepper and it was delicious...even better the next day...., it was our first time eating it and we both really liked it,,,,,suppose to be really good for you, can eat quinoa for breakfast also...just like oatmeal.....there is a red quinoa too, that we are going to try the next time....don't really know what the difference is except the color is red......does anyone know and has anyone made it ?