Easy Moist Amish Cornbread Recipe - Amish Heritage (2024)

by Anna 34 Comments

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Moist Amish Cornbread Served with Chili

Amish cornbread is very easy to make, and it is so moist, with a tender crumb that practically melts in your mouth.

I bake this cake-like cornbread often, especially in the wintertime. Because it pairs perfectly with chili or any kind of bean soup.

Easy Moist Amish Cornbread Recipe - Amish Heritage (1)

I mean, cornbread is to chili, like jelly is to peanut butter. They are a true match! And if I have chili for dinner, I want cornbread to go with it. (Click here for my chili recipe)

Easy Meal of Chili and Cornbread

One of the easiest and fastest meals for me to prepare is chili and cornbread. And my family loves it! So this is a great go-to for days when I don't feel like taking a lot of time to cook or need to get a meal ready quickly.

Although chili is wintertime comfort food. I rarely make soups or chili in the summertime, because it does seem to warm you all over. But a cold or rainy day feels like the perfect time to make chili and cornbread.

Wintertime on the Farm

Wintertime on an Amish farm means that life slows down a little. It provides a little break from the outdoor work in the fields and garden. But there's still always plenty of work to do. This is the time to catch up on projects that got pushed off during the busy season.

There's always farm equipment and buildings that need repairs and maintenance, etc. And wintertime is often when the meat butchering gets done.

In the house, you will find the ladies busy at the sewing machine or sitting at a quilt. This is the perfect time to make sure that the family has enough clothes and bedding to last them through another year.

Easy Moist Amish Cornbread Recipe - Amish Heritage (2)

Amish women make all of the family's clothing

With a total of twelve people in our family, it took a lot of sewing to provide enough clothing and bedding for all of us. Of course, clothes always get handed down from one child to the next until they are too worn to use anymore. At which point they'll be turned into cleaning rags or put to some other use.

And by the time we girls were through school, as young teenagers, we could sew most of our own clothing. But my mom spent hours at her sewing machine. She had to sew pants, shirts, suspenders, coats, dresses, quilts, etc. She was good at sewing and could make anything she set her mind to.

I never enjoyed sewing too much and am far from being a seamstress. Although, I did sew all my dresses. I am no good at creating or altering patterns too much. But if you give me a pattern I can definitely follow it and create a simple garment.

But I would much rather spend my day in the kitchen baking goodies than sewing.

How to Make Moist Cornbread Without Buttermilk

To make this easy cornbread, add the dry ingredients to a bowl and mix.

Melt the butter. You can do this on the stovetop or melt it in the microwave in a microwave-safe bowl.

In a separate bowl, beat or whisk eggs. Add the melted butter and milk. Mix well.

Add the dry ingredients to the wet ingredients and mix until incorporated.

Bake in a well-greased 9 x 9" pan until golden and a toothpick comes out with only a few crumbs. (If desired, you can bake this batter in muffin tins instead of a pan.)

Cut into squares and serve with a pot of chili, or beans.

Easy Moist Amish Cornbread Recipe - Amish Heritage (3)

Cornbread Muffins

This cornbread recipe can easily be turned into muffins if desired. Spoon or scoop the batter into twelve well-greased or lined muffin cups. Bake at 350 degrees for about 19 - 20 minutes.

Easy Moist Amish Cornbread Recipe - Amish Heritage (4)

This is an easy and moist Amish cornbread recipe without buttermilk that is very quick to prepare. It won't take much longer than preparing the Jiffy box mix and tastes much better. So give it a try next time you want cornbread.

If you try this Amish recipe for cornbread, I'd love it if you left a comment and star rating below. Thank you!

More Amish Bread Recipes

Amish White Bread Recipe

Honey Wheat Bread

Cinnamon Swirl Bread

Cranberry Orange Walnut Bread

Quick Yeast Dinner Rolls

Items you may need...

Whisks for Cooking, 3 Pack Stainless Steel Whisk

KitchenAid KE058OHAQA Classic Measuring Cups set of 4

Quaker Yellow Cornmeal, 24OZ

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Visit my shop to purchase my Amish cookbook

Amish Soft and chewy gingersnap cookies recipe

Easy, Moist Amish Cornbread Recipe

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.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  • 3/4 c. yellow cornmeal
  • 1 c. all purpose flour
  • 1/2 c. white sugar
  • 1 tsp. salt
  • 3 1/2 tsp. baking powder
  • 2 Tbs. melted butter or shortening
  • 2 large eggs, beaten
  • 1 c. milk

Instructions

  • Preheat oven to 400°.

  • Add dry ingredients to a bowl, and mix.

    3/4 c. yellow cornmeal, 1 c. all purpose flour, 1/2 c. white sugar, 1 tsp. salt, 3 1/2 tsp. baking powder

  • Beat eggs, add melted butter and milk. Beat or whisk well.

    2 Tbs. melted butter or shortening, 2 large eggs, beaten, 1 c. 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.

Nutrition

Serving: 1servingCalories: 276kcalCarbohydrates: 49gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 464mgPotassium: 141mgFiber: 3gSugar: 15gVitamin A: 173IUCalcium: 154mgIron: 2mg

Keyword Amish cornbread, Cornbread and chili, Easy Amish Cornbread Recipe, Easy cornbread recipe, Moist Amish Cornbread

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Mike Sudduth

    We loved the taste and color as well as not having to use buttermilk. What can we do to make it more moist?

    Reply

    • Anna

      Hmmm... mine is usually pretty moist, and I've never had anyone complain about it being dry. Overbaking always dries out baked goods. To moisten it up more, you could add more butter or add a bit of oil.

      Reply

  2. Hannah Birney

    Easy Moist Amish Cornbread Recipe - Amish Heritage (10)
    Oh my gosh Anna, these were absolutely delish!!! So good, in fact, that I am making them when company comes over later this week! Thank you so much for sharing the recipe! Question-- do you think they would freeze well? If so, I'm definitely going to try it!

    Thanks so much!

    Hannah

    Reply

    • Anna

      I'm so glad you enjoyed your cornbread. And yes, it should freeze well. Just cool it and place into an airtight freezer bag or container. Freeze immediately for optimal freshness.

      Reply

  3. Katrin Aquino

    Easy Moist Amish Cornbread Recipe - Amish Heritage (11)
    Anna, Thank you so much for this recipe! I made it this weekend and it was delicious! Normally, we will eat a portion of things like cornbread and then freeze the rest because it's just my husband and me, but this time we ate almost the whole tray over the last few days and only had a few pieces left to freeze. I will definitely make this again! I've found my new go-to cornbread recipe!

    Reply

    • Anna

      Thank you for taking the time to leave a comment. Glad you enjoyed it!

      Reply

  4. Breanne Pann

    Easy Moist Amish Cornbread Recipe - Amish Heritage (12)
    My family loved this cornbread! I have been trying different recipes and they have all come out too dry. So glad I found your recipe! It's so yummy and moist!

    Reply

  5. Cynthia

    Easy Moist Amish Cornbread Recipe - Amish Heritage (13)
    Delicious! I’ve made this several times and now have tweaked it by adding vanilla extract, cinnamon, and honey. As well as substituting milk with homemade buttermilk and instead of butter I’ve used shortening 🥰. The kids and husband love it!

    Reply

    • Anna

      Thanks for taking the time to leave a comment.

      Reply

  6. Heather Hanigan

    Easy Moist Amish Cornbread Recipe - Amish Heritage (14)
    Just tried this recipe this evening to have with my ham/bean soup. I have to tell you, I usually use Jiffy for my cornbread because I could never find a recipe I liked- until NOW! This is so delicious and moist! Thank you for sharing. It's now my go-to cornbread recipe from now on! 🙂

    Reply

    • Anna

      Thank you for taking the time to leave a comment. I am glad that you enjoyed it!

      Reply

  7. Jamie

    Easy Moist Amish Cornbread Recipe - Amish Heritage (15)
    This ended up delicious! I topped it with some melted butter and honey. It was hard not to eat the whole pan to myself.

    Reply

    • Anna

      I'm glad you enjoyed it!

      Reply

  8. lois

    why cant I print recipe?

    Reply

    • Anna

      You tried the print recipe button and it won't print for you? It works for me.

      Reply

  9. Lisa Hidlay

    Easy Moist Amish Cornbread Recipe - Amish Heritage (16)
    I have always liked cornbread... it's so good with chili and soups.
    This is the first cornbread that I have ever tried that is moist and delicious enough to eat on its own..... outstanding!

    Reply

    • Anna

      I'm so glad that you are enjoying it!

      Reply

  10. Katelyn

    Easy Moist Amish Cornbread Recipe - Amish Heritage (17)
    I’ve made this multiple times. Phenomenal recipe!! Thank you for sharing!😊❤️

    Reply

    • Anna

      I'm so glad you enjoy it!

      Reply

  11. Sandy Freeman

    Easy Moist Amish Cornbread Recipe - Amish Heritage (18)
    Thanks for sharing your recipe. It is so easy and so delicious. Thanks too for sharing your Amish story. I learned a lot and admire your faith and strength! ❤️

    Reply

    • Anna

      Thank you for the kind comment.

      Reply

  12. Betty

    Easy Moist Amish Cornbread Recipe - Amish Heritage (19)
    Thank you for posting this recipe. I’ve made lots of cornbread in my day, but my husband and I Love yours the best.

    Reply

    • Anna

      I'm glad you're enjoying it!

      Reply

  13. Deedee

    Easy Moist Amish Cornbread Recipe - Amish Heritage (20)
    I've never been able to make moist cornbread until now! This is a delicious recipe. Thank you!

    Reply

    • Anna

      So glad you enjoyed it!

      Reply

  14. Gynelle

    Can it be made in a bread machine

    Reply

    • Anna

      I'm sorry, I have never used a bread machine and I'm not even sure how they work??

      Reply

  15. Val

    The best cornbread ever❤️

    Reply

    • Anna

      Thank you! I agree 🙂

      Reply

  16. Sheila Ferguson

    Easy Moist Amish Cornbread Recipe - Amish Heritage (21)
    Thank you so much I live on isle of man between UK and Ireland. But I love your Amish recipes. Please do more they are so. Wonderful. Look on map to see where I am in case you don't know. Probably surprised where your recipes end up

    Reply

    • Anna

      I'm happy to hear that people from other parts of the world are enjoying my recipes as well!

      Reply

  17. Briana G

    Easy Moist Amish Cornbread Recipe - Amish Heritage (22)
    This is the BEST cornbread recipe! Followed the directions to a T & comes out perfectly every single time! Ive probably made this recipes 4 times in the last month! Thank you for this simple and delicious recipe!

    Reply

    • Anna

      So glad you enjoy it!

      Reply

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Easy Moist Amish Cornbread Recipe - Amish Heritage (2024)

FAQs

How do you add moisture to dry cornbread? ›

Just like the buttermilk, sour cream can be added to help cornbread stay moist. Just like buttermilk is fermented milk left over from making butter, sour cream is fermented cream. It is actually thicker than buttermilk and has more tang to it.

Find Out More ›
What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

See Details ›
What is the difference between southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

Discover More ›
Should cornbread batter sit before baking? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

Read More ›
Should I use milk or water for cornbread? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Learn More Now ›
Should I add an extra egg to my cornbread? ›

For those who don't like their cornbread to be "crumbly," member Jeremy Joseph suggests adding one additional egg white and only two teaspoons of baking powder. Some members had success with substituting alternative flours for the white flour, such as Bob's Red Mill 1-to-1 Baking Flour.

Learn More ›
Why is my homemade cornbread so dry? ›

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

Read More ›
What happens if I add extra eggs to cornbread? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Continue Reading ›
Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Continue Reading ›
What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Explore More ›

Did Native Americans make cornbread? ›

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona.

View Details ›
Which cornmeal is best for cornbread? ›

Yellow cornmeal is the most common, but if you have white cornmeal, that's also fine to use. Can I Bake This in a Skillet? Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.

See More ›
Which makes better cornbread white or yellow cornmeal? ›

THE BOTTOM LINE: Feel free to use white and yellow cornmeal interchangeably in recipes since flavor differences are minor. Just be sure to pay attention to the grind.

Know More ›
What kind of corn is best for cornbread? ›

But one of the easiest ways to jazz up a basic cornbread is by adding sweet corn, which creates more layers of that sweet and sunny flavor. Fresh corn is always best if it's in season, cut straight off the cob, but frozen is nearly as good. Just let the corn thaw and then drain it completely, patting dry if needed.

Get More Info ›
What temperature do you cook homemade cornbread at? ›

Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt. Make sure these are really well stirred together.

Learn More ›
What consistency should cornbread be before baking? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary.

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How long does cornbread take to dry out? ›

Dry Bread Cubes: Spread cornbread and bread cubes onto large baking sheets then leave them out to dry out for 1-2 days. If you're in a hurry, you can them out in the oven by cooking them at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.

View Details ›
How do I make sure my cornbread is done? ›

Spread the thick batter in your prepared pan, and bake the cornbread for 20 to 25 minutes, checking it at 20 minutes. When done, the edges will be lightly browned and just beginning to pull away from the pan. A toothpick or paring knife inserted into the center should come out clean.

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