There’s something uniquely comforting about a warm, sweet, and tender Amish Cornbread Muffins Recipe. This version, perfected through years of testing, delivers a perfect crumb with a golden top that’s ideal for breakfast or alongside a hearty chili. I’ve found that the simple combination of pantry staples creates a reliably delicious result every single time.

Easy, Moist Amish Cornbread Recipe

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

3/4 cup yellow cornmeal
1 cup all purpose flour
1/2 cup white sugar
1 teaspoon salt
3 1/2 teaspoon baking powder
3 tablespoon melted butter or shortening
2 large eggs, beaten
1 cup milk

Instructions

Preheat oven to 400°.
Add the dry ingredients to a bowl, and mix.
Beat eggs, add melted butter and milk. Beat or whisk well.
Combine wet and dry ingredients and mix only until combined.
Pour into a well greased 9 x 9" pan.
Pour batter into the prepared baking pan. Bake for 20 – 25 minutes or until golden brown on top and the center is set and cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to cool slightly before slicing and serving.
Serve cornbread plain, with butter, honey, jam, or whatever you like. (I love cornbread with chili.)

Store leftovers in an airtight container at room temperature for up to three or four days. Leftovers can also be frozen to keep them fresh for longer.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

Easy Moist Amish Cornbread Recipe