Moist Amish Cornbread
Amish cornbread is super quick and easy to make with a few basic pantry ingredients! It is moist and slightly sweet, with a tender crumb that practically melts in your mouth.
I bake this cake-like cornbread often, especially in the wintertime because it pairs perfectly with chili or any kind of bean soup. I mean, cornbread is to chili, like jelly is to peanut butter. They are a true match! And if I have chili for dinner, I want cornbread to go with it.
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Ingredients
- Cornmeal is the primary ingredient that gives cornbread its characteristic texture and flavor. It provides a slightly gritty texture and a sweet, earthy taste. (Do NOT use anything that says cornmeal mix or self-rising cornmeal. I prefer fine yellow cornmeal.)
- All-purpose flour adds structure to the cornbread, helping it to hold together and rise properly. (I use unbleached all-purpose flour in everything.)
- Sugar adds sweetness, balancing the flavor and enhancing the natural sweetness of the cornmeal. (Feel free to adjust the amount according to your desired level of sweetness. I use pure cane sugar.)
- Salt enhances the overall flavor and helps balance the sweetness. (I prefer using sea salt.)
- Baking powder acts as a leavening agent, causing the cornbread to rise and become light and fluffy. (I always use aluminum-free baking powder.)
- Melted butter or shortening adds richness and moisture which contributes to its tender crumb. Butter also adds a subtle, delicious flavor. (I use salted butter.)
- Eggs provide structure and stability. They also add moisture and richness.
- Milk (preferably whole milk) adds moisture to the batter, helping to dissolve the dry ingredients and create a smooth batter. It also adds a bit of richness and helps to achieve a tender crumb.
These ingredients in the right proportions create a cornbread that is perfectly balanced in flavor, texture, and moisture.
How to Make Moist Cornbread Without Buttermilk
To make this quick and easy cornbread, add the cornmeal and remaining dry ingredients to a bowl and mix.
Melt the butter. You can do this on the stovetop or melt it in the microwave in a microwave-safe bowl.
In a separate bowl, beat or whisk eggs. Add the melted butter and milk. Mix well.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Bake in a well-greased 9 x 9" pan until golden and the middle looks set. You can check it with a toothpick for doneness. However, I have discovered that a toothpick can come out clean even when it's not finished. So I go more by whether the center looks set.
Cut into squares and enjoy this delicious cornbread with your favorite dishes!
Can I Make Cornbread Muffins Instead?
Yes, you can easily turn this cornbread recipe into muffins. Spoon or scoop the batter into twelve well-greased or lined muffin cups. Bake at 350 degrees for about 19 - 20 minutes.
Can I Make This Gluten-free?
Yes, you can make this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend (often labeled 1to1 gluten-free baking flour - I like Bob's Red Mill brand). It works great!
Variations
Feel free to stir in some extras if you wish! Try adding in a bit of chopped jalapeño peppers, 1 cup shredded cheddar cheese, or a few strips of crumbled bacon.
Bake this cornbread in a cast iron skillet for an even heartier, crispier crust. Pour it into a 9 or 10-inch oven-safe greased skillet and bake at the same temperature for the same amount of time.
What Can I Serve With Cornbread?
The obvious one for me - a pot of chili. One of the easiest and fastest meals for me to prepare is chili and cornbread. And my family loves it! So this is a great wintertime go-to when I don't feel like taking a lot of time to cook or need to get a meal ready quickly.
Homemade Cornbread is also an excellent side with a pot of ham and beans, beef stew, or beef barley soup. Some people also enjoy cornbread as a side with a summer barbecue.
This is an easy and moist Amish cornbread recipe without buttermilk that is very quick to prepare. It won't take much longer than preparing the Jiffy box mix, and it tastes much better. Honestly, it's the best cornbread I've ever had! So give it a try next time you want cornbread.
If you try this Amish recipe for cornbread, I'd love it if you left a comment and star rating below. Thank you!
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Easy, Moist Amish Cornbread Recipe
Ingredients
- ¾ cup yellow cornmeal
- 1 cup all purpose flour
- ½ cup white sugar
- 1 teaspoon salt
- 3 ½ teaspoon baking powder
- 3 tablespoon melted butter or shortening
- 2 large eggs, beaten
- 1 cup milk
Instructions
- Preheat oven to 400°.
- Add the dry ingredients to a bowl, and mix.¾ cup yellow cornmeal, 1 cup all purpose flour, ½ cup white sugar, 1 teaspoon salt, 3 ½ teaspoon baking powder
- Beat eggs, add melted butter and milk. Beat or whisk well.3 tablespoon melted butter or shortening, 2 large eggs, beaten, 1 cup milk
- Combine wet and dry ingredients and mix only until combined.
- Pour into a well greased 9 x 9" pan.
- Pour batter into the prepared baking pan. Bake for 20 - 25 minutes or until golden brown on top and the center is set and cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to cool slightly before slicing and serving.
- Serve cornbread plain, with butter, honey, jam, or whatever you like. (I love cornbread with chili.)
- Store leftovers in an airtight container at room temperature for up to three or four days. Leftovers can also be frozen to keep them fresh for longer.
Dawn Reichman
HI! I'm about to make this recipe! I didnt see anyone comment about adding corn- I assume that I dont need to either- is that right?
Anna
The recipe doesn't have corn, but if you wanted to add some, it should be fine.
Rachel
Your recipe earned the Blue ribbon for Corn Muffins at the fair!
Anna
That's awesome! Congratulations to you!
Hannah
These are amazing! I accidentally left them out overnight in the muffin tin. Do you think they would be okay to eat now that they’re in an airtight container after sitting overnight or should I toss them?
Anna
They would be ok to eat. They can sit at room temperature, so that doesn't matter. However, they may be rather dry. I would just try them, if they are too dry then just toss them.
Merri Buck
I substituted the regular flour for a 1 to 1 gluten free flour and made muffins. These were THE BEST!!
Anna
Thanks for letting me know that it works well with gluten-free flour as well!
Merri Buck
I substituted the regular flour for a 1 to 1 gluten free flower and made muffins. These were THE BEST!!
Sarah
Made this for brunch and also for a BBQ. Was a hit both times. So delicious and an easy recipe!
Anna
Thank you!
Anna
Easy, moist, and delicious!
Stacey MacIsaac
Amazing! I normally don’t like cornbread but I have company coming over thought they would go great with BBQ ribs. They are sooo easy to make and very delicious. Crunchy outside and moist inside. Try them. You won’t be disappointed.
Anna
Thank you for the nice comment! Glad you enjoy it!
Georganne Hoyman
Amazing cornbread. I grew up in northern Indiana which has many Amish families. This tasted like the food we would enjoy at Saturday morning farm auctions. My new favorite cornbread recipe!! Try it and you will not be disappointed. So tender and moist. I added fresh corn I cut off a cob. Thanks so much for posting this.
Anna
Thank you for the kind comment. So glad you enjoyed it!
Izzy
OMG!! I'm mad that I just found your recipe. (We are in 2024). I've tried so many recipes, & it's been a hit or miss. Recipes calling for whole stick of butter$$!! and still end up dry. Your recipe is my go-to now. Thank you‼️😊
Anna
Thank you for taking the time to leave a nice comment. 🙂
Mike Sudduth
We loved the taste and color as well as not having to use buttermilk. What can we do to make it more moist?
Anna
Hmmm... mine is usually pretty moist, and I've never had anyone complain about it being dry. Overbaking always dries out baked goods. To moisten it up more, you could add more butter or add a bit of oil.
Hannah Birney
Oh my gosh Anna, these were absolutely delish!!! So good, in fact, that I am making them when company comes over later this week! Thank you so much for sharing the recipe! Question-- do you think they would freeze well? If so, I'm definitely going to try it!
Thanks so much!
Hannah
Anna
I'm so glad you enjoyed your cornbread. And yes, it should freeze well. Just cool it and place into an airtight freezer bag or container. Freeze immediately for optimal freshness.
Katrin Aquino
Anna, Thank you so much for this recipe! I made it this weekend and it was delicious! Normally, we will eat a portion of things like cornbread and then freeze the rest because it's just my husband and me, but this time we ate almost the whole tray over the last few days and only had a few pieces left to freeze. I will definitely make this again! I've found my new go-to cornbread recipe!
Anna
Thank you for taking the time to leave a comment. Glad you enjoyed it!
Breanne Pann
My family loved this cornbread! I have been trying different recipes and they have all come out too dry. So glad I found your recipe! It's so yummy and moist!
Anna
So glad you enjoy it. Thanks for taking the time to leave a comment.
Cynthia
Delicious! I’ve made this several times and now have tweaked it by adding vanilla extract, cinnamon, and honey. As well as substituting milk with homemade buttermilk and instead of butter I’ve used shortening 🥰. The kids and husband love it!
Anna
Thanks for taking the time to leave a comment.
Heather Hanigan
Just tried this recipe this evening to have with my ham/bean soup. I have to tell you, I usually use Jiffy for my cornbread because I could never find a recipe I liked- until NOW! This is so delicious and moist! Thank you for sharing. It's now my go-to cornbread recipe from now on! 🙂
Anna
Thank you for taking the time to leave a comment. I am glad that you enjoyed it!
Jamie
This ended up delicious! I topped it with some melted butter and honey. It was hard not to eat the whole pan to myself.
Anna
I'm glad you enjoyed it!
lois
why cant I print recipe?
Anna
You tried the print recipe button and it won't print for you? It works for me.
Lisa Hidlay
I have always liked cornbread... it's so good with chili and soups.
This is the first cornbread that I have ever tried that is moist and delicious enough to eat on its own..... outstanding!
Anna
I'm so glad that you are enjoying it!
Katelyn
I’ve made this multiple times. Phenomenal recipe!! Thank you for sharing!😊❤️
Anna
I'm so glad you enjoy it!
Sandy Freeman
Thanks for sharing your recipe. It is so easy and so delicious. Thanks too for sharing your Amish story. I learned a lot and admire your faith and strength! ❤️
Anna
Thank you for the kind comment.
Betty
Thank you for posting this recipe. I’ve made lots of cornbread in my day, but my husband and I Love yours the best.
Anna
I'm glad you're enjoying it!
Deedee
I've never been able to make moist cornbread until now! This is a delicious recipe. Thank you!
Anna
So glad you enjoyed it!
Gynelle
Can it be made in a bread machine
Anna
I'm sorry, I have never used a bread machine and I'm not even sure how they work??
Val
The best cornbread ever❤️
Anna
Thank you! I agree 🙂
Sheila Ferguson
Thank you so much I live on isle of man between UK and Ireland. But I love your Amish recipes. Please do more they are so. Wonderful. Look on map to see where I am in case you don't know. Probably surprised where your recipes end up
Anna
I'm happy to hear that people from other parts of the world are enjoying my recipes as well!
Briana G
This is the BEST cornbread recipe! Followed the directions to a T & comes out perfectly every single time! Ive probably made this recipes 4 times in the last month! Thank you for this simple and delicious recipe!
Anna
So glad you enjoy it!