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Appalachian Corn Bread Recipe

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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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Appalachian Corn Bread Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

2 tablespoons chopped onion
4 tablespoons canola oil, divided
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup fresh or frozen corn, thawed
1/3 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons minced chives

Directions

In a small saucepan, saute the onion in 1 tablespoon oil until tender; set aside.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and remaining oil. Stir in the corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined.
Transfer to a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Cut into squares; serve warm. Yield: 9 servings.

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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Appalachian Corn Bread

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Reviewed on Apr. 18, 2013 by binkipippi

I made this cornbread last night. I shared it with my 89 yr. old neighbor. He absolutely loved it. So did my husband, who is very finicky. I'm from the south and love a bit of sugar in the cornbread. This is amazingly tastier than a simple cornbread recipe and will be my "go to" for cornbread!!