Amish Cornbread II Recipe

Name: Amish Cornbread II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup amish starter; 2 eggs; 1 ½ cups milk; 2 teaspoons sugar; ½ cup all-purpose flour; 1 ½ cups cornmeal; ¼ cup vegetable oil; ¾ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon baking powder

Servings: persons

1
Preheat oven to 425 degrees and grease a 9 inch baking pan.
2
In a large mixer bowl combine starter, eggs, milk, sugar, flour and cornmeal.
3
Beat at medium speed for 2 minutes.
4
Mix in oil, baking soda, salt and baking powder.
5
Transfer mixture to prepared baking pan and bake for 25 - 30 minutes.
6
Cool 10 minutes in pan, remove and cool completely on wire racks.
7
- - - - - - - - - - - - - - - - - - NOTES : *NOTE: You can use 2 cups of any of the following, or mix each until you have 2 cups; Grated Carrot Chopped Apple Raisins Walnuts

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup amish starter, 2 eggs, 1 ½ cups milk, 2 teaspoons sugar, and more.

Yes, Amish Cornbread II falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Amish Cornbread II

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