Appalachian Corn Bread
Country
- try a FREE ISSUE today!
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!
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 2 tablespoons chopped onion
- 4 tablespoons vegetable 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.