Appalachian Corn Bread Recipe
Appalachian Corn Bread Recipe photo by Taste of Home

Appalachian Corn Bread Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings

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

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.

Directions

  1. Preheat oven to 425°. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside.
  2. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk and remaining oil. Stir in corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined.
  3. Transfer to a greased 9-in. square baking pan. Bake 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.
Originally published as Appalachian Corn Bread in Country June/July 2006, p49

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.

Reviews for Appalachian Corn Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 10, 2014

"When I made this I left the corn out because I used corn salsa, still tasty!"

MY REVIEW
Reviewed Apr. 18, 2013

"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!!"

MY REVIEW
Reviewed Sep. 24, 2012

"This is an interesting corn bread recipe, very different."

MY REVIEW
Reviewed May. 5, 2011

"Our family loves it. Great taste and a nice kick with the salsa."

MY REVIEW
Reviewed Jan. 11, 2011

"Sounds like mexican cornbread. People in the South do not put sugar in their cornbread."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT