Cornbread is something more associated with southern cooking and baking and not so much with the Amish. But Amish cooking is often influenced by the culinary culture surrounding it, so as Amish settlements have gained more of a foothold in the south (Kentucky, Tennessee, Arkansas) cornbread has become increasingly popular in Amish kitchens. There’s sweet cornbread (my personal favorite) and the dry, crumbly cornbread (not my favorite, but not so bad smothered in bean soup). 
Doesn’t this look tasty? This recipe comes from the Amish community of Ethridge, Tennessee and is often served smothered with homemade molasses.
AMISH CORNBREAD
2 cups cornmeal
2 cups all-purpose flour
1/2 cup sugar
8 teaspoons baking powder
1 teaspoon salt
3 large eggs
2 cups milk
1/2 cup melted lard or oil
Preheat the oven to 400°F. Grease a 9 by 13-inch baking pan. Sift together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Add the eggs, milk, and melted lard, and stir the mixture until all ingredients are thoroughly combined. Pour into the prepared pan and bake until the edges are golden brown, 20 to 25 minutes.
This is the same cornbread recipe that I use, except I also add a packet of instant vanilla pudding mix. It gives the cornbread a flavor that is hard to describe, delicious and delicately sweet but not overly sweet. It’s really good!
Do you add the pudding dry?
I make cornbread with SELF-RISING CORNMEAL and you need NO flour….just make it like it says on the back of a bag of Aunt Jemina Corn Meal…..and I also add 1 teaspoon of pepper seeds and about 1/3 cup of chopped onion (saute it first in 1-2 tablespoons butter ) add saute onions and butter also, I add 1 & 1/2 cups buttermilk instead of plain milk. It calls for 1-2 tablespoons of sugar,(optional) I only add 1 teaspoon sugar as I do not want it sweet, but when you use buttermilk, you need to use some sugar…..and my cornbread is great…..try it…. ….you will never just make it plain again…….
I make sweet cornbread all the time. I prefer it non-sweet, but my husband and kids prefer it sweet. Instead of oil or shortening I use melted butter and I use 2/3 cup of sugar. This is for cornbread baked in a 9×9 pan, so if you want it really sweet baked in a 13×9 pan, you’d need to add more sugar.
Hi Linda from KY
So where in Ky are you from ?
Nice talking to you….