Authentic German band, lots of food made by the church ladies, music, dancing, beer, and wine, and the evening just wouldn't be a Lutheran Octoberfest without half the church in the Bible Study hall doing the "chicken dance" to a trombone, tuba, and accordion. Lots of fun! And a great stress relief for all of the parishioners who were dealing with flooding.
The cornbread is not exactly German food, but it is a dish I'm always asked to bring.
LB’s church cornbread
Mix in very large bowl:
1 and ½ cups all-purpose flour
1 cup stone-ground cornmeal (ours was from Graue Grist Mill in Oak Brook)
1 Tablespoons baking powder
¾ tsp salt (if using salted butter further down in recipe, reduce to ½ tsp)
¼ cup plus 2 Tablespoons white sugar
(2 boxes of Jiffy Cornbread mix can be substituted for all of the above.)
In another bowl mix:
4 eggs (whisk before adding other ingredients)
2 cups sour cream (16 oz)
1 can cream style corn
Whisk 2 sticks of melted unsalted butter into the wet ingredients
Combine wet and dry ingredients in the largest bowl and stir until combined.
Cook in 13 x 9 pan sprayed with nonstick spray 350 F. oven for 40-45 minutes (ovens may vary slightly)