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On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty!
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Nutritional Facts 1 serving (1 piece) equals 229 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 395 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Appalachian Corn Bread in Country June/July 2006, p49
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Reviewed on May. 05, 2011 by tyenella
Our family loves it. Great taste and a nice kick with the salsa.
Reviewed on Jan. 11, 2011 by ngolden77@yahoo.com
Sounds like mexican cornbread. People in the South do not put sugar in their cornbread.
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