While I’m really a fan of any bread, cornbread is a particular favorite of mine. And, because of that, I’m quite picky about my cornbread. I considered not making this because I wasn’t sure if cornbread with a friendship bread base would meet approval, but it totally did.
I recommend smothering it in honey butter and serving it along side a big bowl of chili. I don’t think there’s anything better!
(from Friendship Bread Kitchen)
1 c. Amish Friendship Bread Starter
1 1/2 c. milk
2 t. sugar
1/2 c. flour
1 1/2 c. cornmeal
1/4 c. vegetable oil
3/4 t. baking soda
1/2 t. salt
1 t. baking powder
Preheat oven 425F degrees. Grease an 8×8″ pan and set aside.
In a large bowl, combine starter, eggs, milk, sugar, flour and cornmeal. Beat at medium speed for 2 minutes.
Add oil, baking soda, salt and baking powder. Mix well.
Evenly pour batter in pan. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
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