Traditional Amish Corn Bread Recipe
8
15 minutes
25 minutes
Side
Baking cornbread is always a perfect place to start when breaking in a new cast iron skillet. In Lancaster County, people take cornbread seriously. We think you'll find yourself coming back to this recipe time and time again.
Ingredients
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Lancaster No. 8 Skillet or any 10.5” skillet
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8 Tbsp unsalted butter
1 C stone ground cornmeal
1 C all purpose flour
1 tsp fine salt
1-1/2 tsp baking powder
3 Tbsp honey
2 large eggs
3/4 C buttermilk
3/4 C sour cream
Directions
Preheat the oven to 400°F.
Melt butter in a No. 8 Lancaster skillet over low heat. Turn off burner when butter is fully melted.
In a large bowl, combine cornmeal, flour, salt and baking powder and whisk thoroughly. In a separate bowl, whisk together honey, eggs, buttermilk, sour cream and approximately 2/3 of the melted butter. Whisk to combine wet and dry ingredients. Pour batter into a No. 8 skillet over the remaining melted batter.
Bake for approximately 25 minutes or until an inserted toothpick comes out clean. Allow to rest for 5-10 minutes before serving with butter and honey.
Chef's Notes:
If you prefer a more dry, crumbly texture to your cornbread, decrease the amount of buttermilk, sour cream, and flour used by half.
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