This Amish Cornbread has another nickname in my house ‘Mum’s all-time cornbread’. I love cornbread.
For a busy mama like me, it’s the fastest and most delicious recipe that I can whip for my big brood.
No baking skills are required, my little ones can make it with the least supervision.
My mother has a green thumb. That trait is handed down through the family line. Apart from the love of gardening, special seeds are handed down too! In clearly labeled containers the seeds are carefully kept and treasured.
The seeds kept are not hybrid, they can be sowed in the next season. Large-scale production of corn in large tracts of land has contributed to the disappearance of ancient seeds.
A few farmers have kept their original ancient grains. Among the seeds kept in our home are the yellow corn kernels.
Mum plants them in a separate field to minimize pollination with other hybrid variety seeds. Mum's organic yellow corn is very nutritious and safe from harmful fertilizers and pesticides.
These corn is rich in nutrients and very rich in flavor; they possess an exceptionally natural sweet taste. The best part is the color lol. The yellow is so attractive and appealing to the eyes.
Whether you eat it on the cob or when milled into flour for bread, yellow corn will never disappoint your taste buds.
Amish Culinary Heritage
There’s a wave, a sudden love for Amish delicacies among home cooks. The Amish have been closed up for many years, not interacting with the rest of the ‘world’. In recent years their younger ones have started defecting from their strict religion.
As they begin to mingle and associate with everybody, thereby we get to learn more about their unique lifestyle. It is good to have some basic understanding of Amish Culture as you make the Amish Corn Bread.
The Amish are a group of people that migrated from Europe to the United States back in the 1800s. The Amish were fleeing Europe in search of religious freedom. Their strong beliefs that contradicted that of the Church and the States in Europe made their forefathers face severe persecution.
The Amish settled in various parts of America mainly in the area of Lancaster Pennsylvania. The Amish are a very conservative group of religious people who keep away from modern conveniences such as vehicles, electrical appliances, phones, and many others.
The Amish have maintained their strong cultural traditions, handing them down from one generation to the other. They are discouraged from mingling with the ‘world’ and therefore keep the close community and family ties.
The Amish have church services every Sunday and will always have a meal together after the service. The Amish women have perfected their culinary skills because of having to prepare delicious meals that are to be served to a big number of members after the service.
The Amish Cornbread
This recipe is very easy to follow. My eldest child, who is 8, comfortably makes delicious cornbread muffins. The ingredients are easy to find and baking the corn bread takes a short time.
To make this recipe you need yellow corn flour, all-purpose flour, eggs, melted butter, buttermilk, salt, sugar, and baking powder.
You could also add some cheese and chives and reduce the sugar in the recipe. Let us look at the ingredients and what you could substitute them with.
Ingredients And Substitution
Yellow corn flour
Yellow corn flour is made when dried yellow corn kernels are milled into fine flour. Yellow corn has an earthy, mildly sweet, and a little nutty flavor.
Corn flour does not contain any gluten which is why you have to add wheat flour to hold cornbread together which enhances the overall structure. If you cannot find yellow corn, white corn flour.
This is wheat flour that is added to the Amish Cornbread butter to hold the corn flour together. Wheat flour contains gluten. Gluten is a protein that expands when you get in contact with water. The elastic fine strands formed when the dough is mixed give the Amish Cornbread a stable structure.
Eggs enrich the cornbread batter, the yolk emulsifies the batter and the egg white helps the Cornbread to rise during baking.
Melted butter contributes to the moisture in the Amish Cornbread batter. Butter enriches the Cornbread as it is rich in flavor and fat. You may substitute with vegetable oil or shortening.
Buttermilk is a vital ingredient that gives the Amish Cornbread that tender crumb that we all love. Buttermilk has a higher amount of fat, enriching the batter without thinning it out. You can replace buttermilk with sour cream or milk.
Salt enhances the overall flavor of Amish Cornbread. Salt is great with the corn flavor, do not leave it out.
Sugar sweetens the Amish Cornbread Batter. Granulated white sugar works well in this recipe. You can regulate it to the level of sweetness that you like.
Baking powder is the leavening agent in the Amish Cornbread batter. Baking powder releases carbon dioxide after reacting with acid in the buttermilk. The gas released makes the Cornbread rise and increase in volume.
Hand-held electric mixer
The hand-held electric mixer beats the eggs, making them fluffy and light.
You can use a wooden spoon if you do not have a mixer available.
Mixing bowls are great for mixing dry and wet ingredients.
Measuring spoons and cups
Measuring spoons and cups enables us to measure precise amounts of each ingredient.
You can use a square or rectangular baking tray to bake your Amish Cornbread. You can use a muffin tin, muffins take a shorter time to bake. Amish Cornbread muffins are attractive to children, and a perfect finger food. A cast iron works perfectly too.
Measure your ingredients accurately
Measuring ingredients, especially flour, is critical to the overall structure of the Amish Cornbread. Scoop and level the top of the cup or spoon.
Leveling removes the excess flour that comes by scooping. Excess flour will interfere with the level of moisture, making your Amish Cornbread dry and crumby.
Do not overmix
Overmixing activates the gluten contained in the wheat flour. This can turn your Cornbread rubbery, tough, and chewy. Resist the urge of over mixing as soon as all the ingredients are mixed.
Use an oven thermometer
An oven thermometer is a useful gadget that monitors the right oven temperature for perfectly baked Amish Cornbread. A great CornBread should have an attractive golden brown and crispy exterior.
FAQ AMISH CORNBREAD
How do I store my Amish Cornbread?
Amish Cornbread keeps fresh in an airtight container. When you store the Cornbread this way, the moisture and freshness will be maintained for four days.
Can I freeze my Amish Cornbreads?
Yes, Amish Cornbread can be frozen for use on a future date. Slice the cornbread into squares, and wrap each with plastic wrap. Place the wrapped sliced cornbreads in a freezer-friendly bag.
Can I bake the Amish Cornbread batter in a muffin baking tin?
Yes you can, this recipe makes about 12 medium-sized muffins. I prefer baking Amish Muffin Cornbread. This is because everyone gets the most coveted crunchy, crispy, and golden exterior! Try this method and you might not have any leftover Cornbread. Muffins take a shorter time in the oven!
How to make homemade buttermilk
You can find buttermilk at the grocery store. I prefer to make my buttermilk at home like the Amish. You need:
- 1 Cup of whole milk
- 2 Tablespoons of vinegar or lemon juice
- Add the vinegar or lemon juice to the cup of milk and gently stir with a spoon.
- Let it sit for 5 to 6 minutes and watch it thicken and curdle.
- There you go! Enjoy using the delicious homemade buttermilk.
- 2 cups Corn flour
- 1 cup All-purpose
- ¼ cup White sugar
- 1 teaspoon Salt
- 3 ½ teaspoon Baking powder
- 2 tbsp. Melted butter
- 2 large Eggs
- 1 cup Buttermilk
- ½ cup Cheddar cheese (optional)
- 1 teaspoon Cinnamon (optional)
- Preheat your oven to 400 F or 200 degrees Celsius. Melt butter in a small saucepan.
- In a mixing bowl, mix all the dry ingredients (corn flour, all-purpose flour, salt, and baking powder) until fully incorporated.
- In another large bowl use an electric mixer to beat the egg, melted butter, and sugar until it is a little light and fluffy.
- Add half the dry ingredients into the egg mixture and fold with a wooden spoon. Pour in the buttermilk and mix, add the last batch of the flour mixture, and mix till all the ingredients are completely mixed.
- Pour the Amish Cornbread batter into the baking tin. Bake the Corn bread in the middle rack of the oven. (20 minutes for 9x9” inch pan or cast iron and 12 minutes for muffin tins)
- Check for readiness by inserting a toothpick at the center. A clean toothpick inserted at the center tells the Amish Cornbread is ready.
- Let the Amish Cornbread cool on the rack in a pan. Slice into squares while warm and enjoy with some black beans and chili as side dish.