Amish Cornbread II Recipe - Delicious Cornbread Made with Amish Starter

Amish Cornbread II

Amish Cornbread II Recipe - Delicious Cornbread Made with Amish Starter
Region / culture: Amish | Preparation time: 10 minutes | Cooking time: 25-30 minutes | Servings: 8


Amish Cornbread II
Amish Cornbread II

Amish Cornbread II is a delightful twist on the traditional cornbread recipe, incorporating the unique element of an Amish starter. This starter, a fermented mixture often used in Amish baking, adds a depth of flavor and a slight tanginess that sets this cornbread apart from its counterparts. Perfect for those who appreciate the comforting, homey taste of cornbread but are looking for something a little different, this recipe promises to be a crowd-pleaser at any gathering.


The use of a starter in baking is a time-honored tradition among the Amish communities, dating back centuries. Originally, starters were a practical solution for leavening bread before the widespread availability of commercial yeast. Over time, the practice evolved into a cherished culinary tradition. Amish Cornbread II is a modern adaptation of this tradition, blending the old-world charm of fermented starters with the classic American cornbread recipe. This fusion creates a unique dish that pays homage to its roots while offering a new taste experience.


How to prepare

  1. Preheat the oven to 425°F (218°C).
  2. Grease a baking pan.
  3. In a bowl, combine the starter, egg, milk, sugar, flour, and cornmeal.
  4. Beat the mixture for 2 minutes.
  5. Mix in the oil, baking soda, salt, and baking powder.
  6. Transfer the mixture to the prepared baking pan.
  7. Bake for 25 – 30 minutes.
  8. Allow the pan to cool for 10 minutes.
  9. Remove the bread from the pan and let it cool completely.


  • For a sweeter cornbread, increase the sugar to taste. You can also add fresh corn kernels, jalapeños, or cheese to the batter for added flavor and texture. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.

Cooking Tips & Tricks

For the best results, ensure your Amish starter is active and bubbly before using it in the recipe. If your kitchen is cold, you might need to let the starter sit out a bit longer to activate. When mixing the batter, avoid overmixing to keep the cornbread tender. For a crisper crust, bake the cornbread in a preheated cast-iron skillet. Lastly, let the cornbread cool slightly before slicing to prevent it from crumbling.

Serving Suggestions

Amish Cornbread II pairs wonderfully with a variety of dishes. Serve it alongside chili, soup, or stew for a comforting meal. It also makes a great breakfast option when served with butter and honey or jam.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a golden crust and tender crumb. For an extra crispy crust, consider preheating your baking pan or skillet in the oven before adding the batter.

Ingredient Substitutions

If you don't have an Amish starter, you can substitute it with a mixture of equal parts milk and plain yogurt to mimic the tanginess. For a dairy-free version, use your favorite plant-based milk and oil in place of the butter.

Make Ahead Tips

The Amish starter can be prepared several days in advance and stored in the refrigerator until ready to use. The cornbread itself is best enjoyed fresh but can be made a day ahead if needed.

Presentation Ideas

Serve the cornbread in thick slices on a rustic wooden board for a charming, country-style presentation. Garnish with fresh herbs or a drizzle of honey for an extra touch of elegance.

Pairing Recommendations

Amish Cornbread II goes beautifully with hearty dishes such as stews, chili, or roasted meats. For a lighter option, pair it with a fresh green salad or a bowl of soup.

Storage and Reheating Instructions

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven or microwave until warm.

Nutrition Information

Calories per serving

A serving of Amish Cornbread II contains approximately 200 calories. This makes it a relatively energy-dense food, ideal for providing the body with the fuel it needs to perform daily activities.


A single serving of Amish Cornbread II contains approximately 30 grams of carbohydrates. The primary sources of these carbohydrates are the all-purpose flour and cornmeal, which provide the body with energy.


This cornbread recipe contains about 10 grams of fat per serving, with the majority coming from the vegetable oil. The eggs also contribute a small amount of fat, which is essential for maintaining healthy cell functions.


Each serving of Amish Cornbread II offers around 5 grams of protein, essential for building and repairing tissues. The eggs and milk in the recipe are excellent sources of high-quality protein.

Vitamins and minerals

This cornbread is a good source of several vitamins and minerals, including calcium from the milk, iron from the cornmeal, and various B vitamins from the flour and eggs. These nutrients play vital roles in bone health, oxygen transport, and energy production.


The primary allergens in this recipe are eggs, milk, and gluten. Individuals with allergies to these ingredients should exercise caution and consider suitable substitutions.


Overall, Amish Cornbread II is a nutritious option that provides a balanced mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, those with specific dietary needs or allergies should be mindful of the ingredients.


Amish Cornbread II is a delightful and nutritious twist on traditional cornbread, incorporating the unique flavor of an Amish starter. With its rich history, versatile serving options, and the ability to customize it to suit various dietary needs, this recipe is sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Amish Cornbread II. It was a cool, crisp autumn day and I was rummaging through an old recipe box that belonged to my dear friend Martha. Martha was a wonderful cook and had a knack for collecting the most delicious recipes from her travels and encounters with various people. As I flipped through the yellowed cards and faded clippings, the recipe for Amish Cornbread II caught my eye.

I had always been a fan of cornbread, but I had never tried an Amish version before. The ingredients were simple – cornmeal, flour, sugar, baking powder, salt, eggs, milk, and butter – but the method seemed a bit different from the cornbread recipes I was used to. Intrigued, I decided to give it a try.

I set to work in my cozy kitchen, gathering all the necessary ingredients and carefully measuring each one out. As I mixed the batter together, the sweet scent of cornmeal filled the room, reminding me of harvest festivals and warm, comforting meals shared with loved ones. I poured the batter into a greased baking dish and slid it into the oven, eagerly anticipating the results.

As the cornbread baked, I couldn't help but think back to my own experiences learning to cook. I had grown up in a small farming community, where meals were simple but satisfying. My mother had taught me the basics of cooking, but it was my grandmother who had truly inspired my love for food and experimentation in the kitchen.

Grandma was a force to be reckoned with in the kitchen. She could whip up a delicious meal out of just a few ingredients and always had a story or two to share about where she had learned a particular recipe. From her, I had inherited a love for cooking and a desire to always keep learning and trying new things.

As the timer on the oven beeped, signaling that the cornbread was ready, I eagerly pulled it out and marveled at the golden crust that had formed on top. The aroma was heavenly, and I knew that this recipe was going to be a hit.

I let the cornbread cool slightly before slicing into it and taking my first bite. The texture was perfect – moist and tender with just the right amount of sweetness. The flavors were rich and comforting, evoking memories of simpler times and shared meals with family and friends.

I packaged up a few slices of the Amish Cornbread II and brought them over to Martha's house as a thank you for sharing her recipe with me. As we sat down to enjoy a cup of tea and a slice of cornbread together, she regaled me with stories of her own experiences learning to cook and the people she had met along the way.

It struck me then that cooking is about so much more than just following a recipe – it's about connecting with others, sharing stories, and creating memories that will last a lifetime. I thanked Martha for her friendship and for inspiring me to try new things in the kitchen.

As I left Martha's house that day, I felt grateful for the recipe for Amish Cornbread II and for the opportunity to learn and grow as a cook. I knew that this recipe would become a staple in my own collection, a reminder of the power of food to bring people together and create lasting bonds.

And so, dear reader, I encourage you to seek out new recipes, to experiment in the kitchen, and to always remember the stories and people behind the dishes you create. For in cooking, as in life, it is the connections we make and the memories we share that truly nourish the soul.


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