Amish Sweet Banana Cornbread
From New Beginnings at Promise Lodge by Charlotte Hubbard
This makes enough batter for an 8×8” pan or about 10 large muffins. Moist and tender! Yummy! Double the recipe to make a 9×13” pan.
2 ½ cups of Cornmeal Bulk Mix
1/3 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
2 T vanilla
¾ cup mashed banana
½ cup milk
½ cup oil
2 eggs
Spray or butter an 8×8” pan or a 12-cup muffin tin. Preheat oven to 350º. In a large mixing bowl, combine the cornmeal bulk mix, sugar, baking powder,
and cinnamon, making a well in the center. In a large glass measuring cup or deep bowl, whisk the vanilla, mashed banana, milk, oil, and eggs until well
blended. Pour the liquid mixture into the well of dry ingredients, stirring only until the batter is blended. Pour the batter into the prepared pan. Bake
an 8×8” pan for about 20 minutes, or until a toothpick comes out clean from the center. Bake muffins 12-15 minutes, or until tops are domed and firm. Don’t
overbake! Serve warm, or cool on a wire rack. After about 5 minutes, lift the muffins out of the tin.
Kitchen Hint: For a 9×13” pan of cornbread, double the recipe. Freezes well (use wax paper between layers).
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From New Beginnings at Promise Lodge by Charlotte Hubbard
This makes enough batter for an 8×8” pan or about 10 large muffins. Moist and tender! Yummy! Double the recipe to make a 9×13” pan.
2 ½ cups of Cornmeal Bulk Mix
1/3 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
2 T vanilla
¾ cup mashed banana
½ cup milk
½ cup oil
2 eggs
Spray or butter an 8×8” pan or a 12-cup muffin tin. Preheat oven to 350º. In a large mixing bowl, combine the cornmeal bulk mix, sugar, baking powder,
and cinnamon, making a well in the center. In a large glass measuring cup or deep bowl, whisk the vanilla, mashed banana, milk, oil, and eggs until well
blended. Pour the liquid mixture into the well of dry ingredients, stirring only until the batter is blended. Pour the batter into the prepared pan. Bake
an 8×8” pan for about 20 minutes, or until a toothpick comes out clean from the center. Bake muffins 12-15 minutes, or until tops are domed and firm. Don’t
overbake! Serve warm, or cool on a wire rack. After about 5 minutes, lift the muffins out of the tin.
Kitchen Hint: For a 9×13” pan of cornbread, double the recipe. Freezes well (use wax paper between layers).
_._,_._,_
Groups.io Links:
