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!
- 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
- Preheat oven to 425°. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside.
- 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.
- 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
Reviews for Appalachian Corn Bread
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