There is something about a giant slab of buttered cornbread...something irresistable. I made some chicken rice soup yesterday, and cornbread as the accompanyment. I got my recipe from an older Amish gentlemen that was selling cornmeal that he had ground himself. I'm not sure how he had typed copies of recipes to hand out. I'm pretty sure that the Amish have sworn off computers. But, if there is anything that I know for sure is that the Amish, and farmers in general, are very resourceful.
Amish Cornbread:
Preheat oven to 450.
Grease a 8" square pan.
In a bowl, combine:
1 cup corn meal (I prefer very course meal)
1 cup flour
1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
In a seperate bowl, blend together (beat one minute):
1 cup plus 2 tblsp. milk
4 tblsp. oil
1 egg
Make a well in the center of the mixture and pour in the milk mixture; stir until blended. Pour into pan, bake for 25 minutes.
Perfect every time.
Amish Cornbread:
