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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!
This recipe is:
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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 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!!
Reviewed on Sep. 24, 2012 by jmkasprak
This is an interesting corn bread recipe, very different.
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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