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.
If you prefer a more dry, crumbly texture to your cornbread, decrease the amount of buttermilk, sour cream, and flour used by half.