Amish cornbread is very easy to make, and it is so moist, with a tender crumb that practically melts in your mouth. Cornbread pairs perfectly with chili or any bean soup.
3/4 cup yellow cornmeal, 1 scant cup all purpose flour, 1/2 cup white sugar, 1 teaspoon salt, 3 1/2 teaspoon baking powder
Beat eggs, add melted butter and milk. Beat or whisk well.
2 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.
Bake for about 20 - 25 minutes. Test by poking a toothpick into the center, you want just a few crumbs sticking to the toothpick.
Notes
This cornbread is sweet and delicious. But if you don't like it sweet, you can easily reduce the sugar.Do not overbake. If your oven bakes extra hot, reduce the temperature to 375 degrees. And this recipe can also easily be turned into cornbread muffins. Fill twelve well-greased or lined muffin cups 3/4 full and bake at 350 degrees for about 19 - 20 minutes.