Amish Cornbread

Amish Cornbread is a delightful side dish known for its golden brown crust, moist crumb, and distinct corn flavor. It's a staple in Amish cuisine and perfect for complementing savory dishes or enjoying on its own. Here's a breakdown of what you can expect:

Ingredients:

• Dry Ingredients:

  • 1 cup All-Purpose Flour: Provides structure for the cornbread.
  • ¾ cup Yellow Cornmeal: The star ingredient, giving the cornbread its characteristic texture and flavor. Stone-ground cornmeal can be used for a more coarse texture, while fine cornmeal offers a smoother texture.
  • 1-2 tablespoons Sugar: Sweetens the cornbread. You can adjust the amount based on your preference.
  • 1 teaspoon Baking Powder: Leavening agent for a fluffy rise.
  • ½ teaspoon Baking Soda (Optional): Additional leavening for a lighter crumb.
  • ½ teaspoon Salt: Enhances the overall flavor profile.

• Wet Ingredients:

  • 1 large Egg: Binds the ingredients and contributes structure.
  • 1/3 cup Milk or Buttermilk: Adds moisture and richness. Buttermilk adds a slight tang that complements the cornbread's sweetness.
  • 1/4 cup Melted Butter or Vegetable Oil: Adds moisture and tenderness to the crumb.

• Optional Additions:

  • 1/4 cup Chopped Fresh Herbs: Chopped chives or parsley add a fresh touch.
  • 1/4 cup Grated Sharp Cheddar Cheese: Incorporated into the batter for added richness and flavor.
  • 1/2 cup Frozen Corn Kernels (thawed and drained): Adds pops of sweetness and texture.

Instructions:

1. Preheat the Oven: Get your oven preheated to 400°F (205°C). Grease a cast-iron skillet (8-inch) or a 9x9 inch baking pan.

2. Whisk Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if using), and salt.

3. Combine Wet Ingredients: In a separate bowl, whisk together egg, milk (or buttermilk), and melted butter (or oil).

4. Mixing Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix. If using optional additions like herbs or cheese, gently fold them in at this stage.

5. Pouring the Batter: Pour the batter into the greased cast-iron skillet or baking pan.

6. Baking: Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.

7. Cooling and Serving: Let the cornbread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Amish Cornbread can be enjoyed warm or at room temperature. It pairs well with stews, soups, chili, or simply with butter and honey.

Tips:

• Use room temperature ingredients for even mixing and a smooth batter.
• Don't overmix the batter. A few lumps are okay. Overmixing can lead to a dense cornbread.
• For a richer flavor, use melted butter instead of vegetable oil.
• Cast-iron skillets are great for achieving a crispy crust on the bottom of the cornbread. If using a baking pan, you might not get the same level of crispiness.
• Amish Cornbread can be stored at room temperature in an airtight container for up to 2 days, or wrapped and frozen for longer storage.

Amish Cornbread is a simple yet satisfying dish. With its focus on basic ingredients and potential variations, it's a versatile side dish you can enjoy in many ways.