Amish Cornbread Recipes

AMISH SOUR CREAM CORNBREAD RECIPE - (4.3/5)

Steps:

• Sift together dry ingredients. Add egg,sour cream,milk and butter Beat well. Pour into greased 9" loaf pan. Bake at 425 degrees for 20-25 min

AMISH CORNBREAD

Steps:

• Combine all above in large bowl and beat at medium speed for 2 minutes.
• Add: oil, baking soda, salt, and baking powder Mix well and pour in well greased 9" pan.
• Bake at 425*F 25-30 minutes.

AMISH CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Grease 8' square pan.
• Stir together dry ingredients.
• Mix liquid ingredients together.
• Make a well in the dry ingredients, then add liquid all at once.
• Mix thoroughly.
• Pour into pan and bake for 25-30 minutes.
• Serve warm.
• Note: I recommend using buttermilk, I have found the flavour and texture to be better than when using milk.

AMISH CHICKEN & CORNBREAD STUFFING FOR THE CROCK POT OR OVEN

Steps:

• If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
• Put the cornbread, bread, and crackers in a large bowl.
• Saute the onions and celery in the butter.
• Pour this into the bread& cracker crumbs, add the seasoning and mix well.
• Pour enough broth into the mixture to just moisten.
• Add the eggs, milk and enough broth to make a very slushy mixture.
• Add the chicken (and dried cranberries if using) and mix well.
• Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
• For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
• For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

AMISH CORNBREAD

Steps:

• Sift the first four ingredients together in a bowl.
• Mix in the corn meal.
• Blend the egg, milk, and shortening together until mixed.
• Add to the dry ingredients and beat until smooth.
• Turn the mixture into a greased (bottom only) 8X8X2 inch pan.
• Bake at 425 for about 20 minutes.

AMISH WHITE BREAD

Steps:

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

AMISH BAKED CORN

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.

AMISH BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
• When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.