Easy Amish Cornbread

This Amish cornbread recipe is a comforting, moist, and slightly sweet side dish that's perfect for any occasion. Whether served alongside chili, soup, or just with a pat of butter, this cornbread is sure to be a hit. The combination of cornmeal and all-purpose flour creates a tender crumb, while the addition of sugar brings a touch of sweetness that perfectly complements the savory flavors. Best of all, it’s quick and easy to make with just a few simple ingredients.

Pictured above is a piece of Amish cornbread on a white plate with a checkered cloth in the background. Photo Courtesy of Amish-Heritage.org

Why You’ll Enjoy This Easy Moist Amish Cornbread:

• Super moist with a soft, tender crumb.
• Slightly sweet with just the right balance of corn flavor.
• Quick and easy to make with only basic pantry staples.
• Perfect for pairing with soups, stews, and barbecue.

Ingredients:

• ¾ cup yellow cornmeal
• 1 cup all-purpose flour
• ½ cup white sugar
• 1 teaspoon salt
• 3 ½ teaspoons baking powder
• 3 tablespoons melted butter or shortening
• 2 large eggs, beaten
• 1 cup milk

How to Make Amish Cornbread:

1. Preheat your oven to 425°F (220°C). Grease a 9x9-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder.
3. In a separate bowl, combine the melted butter, eggs, and milk. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving. Enjoy warm with butter or honey.

Popular Substitutions & Additions:

• Use buttermilk instead of regular milk for a tangier flavor and richer texture.
• Swap half of the flour for whole wheat flour for a slightly denser, heartier cornbread.
• Add corn kernels to the batter for extra texture and a burst of sweetness.
• Mix in a few teaspoons of honey or maple syrup for a sweeter, more dessert-like cornbread.
• Add jalapeños or cheddar cheese for a spicy, savory variation.

Amish Cornbread FAQs:

• Can I make this cornbread ahead of time? Yes! This cornbread stays moist for several days when stored in an airtight container. You can also freeze it for up to 3 months—just thaw before serving.
• Can I use self-rising cornmeal or self-rising flour? If using self-rising ingredients, you can skip the baking powder and adjust the salt accordingly.
• Why does this cornbread stay so moist? The combination of butter, eggs, and milk keeps this cornbread tender and moist, making it a standout compared to drier versions.

This easy Amish cornbread is perfect for family dinners, potlucks, or just a cozy weeknight meal. Serve it with your favorite dish, and it’s sure to disappear in no time!