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

Ingredients

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

Directions

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.