Cornbread (Amusement Park)

This is our families most favorite cornbread. I make it many times a year. It goes great with pinto beans and ham, chili, vegetable soup, and any meal for that matter. Even our adult children call for this recipe. If you like a cake like cornbread you will want to try this one.

Amusement Park Cornbread

2/3 cup sugar 

1 tsp salt

1/3 cup butter, softened

1 tsp vanilla extract

2 eggs

2 cups all-purpose flour

1 tbsp. baking powder

3/4 cup cornmeal

1 1/3 cups milk

Preheat oven to 400 degrees. Lightly grease an 8 inch iron skillet.

In a large bowl beat together sugar, salt, butter and vanilla until cream. Stir in eggs one at a time, beating well after each addition.

In a separate bowl, mix together flour baking powder and cornmeal. Stir flour mixture into egg mixture alternating with the milk. Beat until well blended.

Bake in preheated oven for 20 minutes or until golden brown. Serve with honey butter.

** Note **

I usually just dump all the ingredients in one large bowl, mix well and pour into a greased cast iron skillet or double the recipe and bake in a greased 9x13 baking dish. Either way it works out great.

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Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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