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Appalachian Corn Bread

 Appalachian Corn Bread
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!
9 ServingsPrep: 15 min. Bake: 20 min.


  • 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.

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Appalachian Corn Bread (continued)

Directions (continued)

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.