The Amish Cook from Oasis Newsfeatures

Today's news entry concerned the increasing Amish population in the South.  Even though the South has never had a huge Amish presence, there have been southern influences on Amish cooking for generations.  Some of this has to do with the Amish settlements in Kentucky and rural Virginia.  Local favorites from the surrounding non-Amish areas will find their way into Amish kitchens, the recipes will be tried, modified, and then passed on to family and friends in church districts elsewhere.  That is how recipes "spread" among the Amish.  One doesn't typically think of cornbread as "Amish", but the simple ingredients have made this southern staple an Amish favorite for a long time now.  This recipe is typical of "Amish cornbread"

1 cup yellow cornmeal
1 cup flour
4 tbsp sugar
1 tsp salt
4 tsp baking powder
1 egg beaten
1 cup milk
2 tbsp shortening, melted

Grease a square baking pan and preheat the oven at 400F. Mix cornmeal, flour, sugar, salt and baking powder in a large bowl. Make a well in the center and add the egg, milk and melted shortening. Beat very well until the ingredients are thoroughly blended. Pour batter into the prepared pan and bake until risen and golden brown on top.As a variation, add 1/4 cup grated sharp cheese. Cut into squares to serve.