Traditional Pennsylvania Dutch Corn Bread

Traditional Pennsylvania Dutch Corn Bread

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.

Traditional Amish Corn Bread Recipe


8 tablespoons unsalted butter
1 cup stone ground cornmeal
1 cup all purpose flour
1 teaspoon fine salt
1-1/2 teaspoon baking powder
3 tablespoons honey
2 large eggs
3/4 cup buttermilk
3/4 cup sour cream


1. Preheat the oven to 400°F

2. Melt butter in a No. 8 Lancaster skillet over low heat. Turn off burner when butter is fully melted.

3. 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.

4. 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.