Appalachian Cornbread

Name: Appalachian Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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 large eggs, room temperature; 1 cup whole milk; 1/2 cup fresh or frozen corn, thawed; 1/3 cup shredded cheddar cheese; 1/4 cup salsa; 2 tablespoons minced chives

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 cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania

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 large eggs, room temperature
1 cup whole milk
1/2 cup fresh or frozen corn, thawed
1/3 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons minced chives

Directions

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 until a toothpick inserted in the center comes out clean and top is lightly browned, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts

1 piece: 229 calories, 10g fat (3g saturated fat), 55mg cholesterol, 395mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 6g protein.

Originally published as Appalachian Corn Bread in Country June/July 2006

Reviews

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bratzygal

Nov 13, 2017

This is good and the only thing I added was some chopped up jalapeno peppers. Now for the comment that southerners don't put sugar in their cornbread, well, poo! I am a 6th generation born and bred southerner and I put some sugar in my cornbread, always have, always will. But whatever "floats your boat", then by all means do it and don't criticize what others like to do.
amysmess

Feb 10, 2014

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

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!!
jmkasprak

Sep 24, 2012

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

May 5, 2011

Our family loves it. Great taste and a nice kick with the salsa.
ngolden77

Jan 11, 2011

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