Appalachian Cornbread
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 Kerrygold shredded cheddar cheese
- 1/4 cup salsa
- 2 tablespoons minced chives
Reviews
Good recipe, similar to my family's except we didn't add salt and one tablespoon sugar
I love sweet southern tea and sweet cornbread....funny that the 'authentic' recipe cited by richard is an "emeril" recipe...now a southerner Emeril comes from the Fall River/Somerset area of Massachusetts...same as me. These comments should probably state that they like their family recipes best not tout them as regional favorites.
I for one am from Md. and I've never added sugar, instead, I've always added honey. Love Honey Cornbread! It's always a hit with my family and friends. And always very good with my chili!! This recipe however sounds really good. I'll add the cheese and salsa but will stick with the honey!
easy instructions to follow and what looks like a delicious babka to share!
I was raised in western North Carolina. I have never eaten cornbread that a true Southerner made that had sugar in it, much less with salsa or cheese. Those just weren't things that this area had easy access to. The Appalachian folks were poor, those things would have been considered luxuries. Those same recipes and traditions are still handed down through the generations. I would never dream of putting sugar in my cornbread. My mom would say this was "cake" without the icing.
Like previously stated, interesting recipe, but no one in the South puts sugar in cornbread. Corn "muffins" or other sweet-type foods, why not? But real cornbread never has sugar. The best traditional recipe I know is this one: https://www.emerils.com/124413/aldens-grandmothers-cornbread There are others, of course, but this one works just fine in the traditional iron skillet. Cheers!
Just not cornbread if you aren't adding sugar. True southerners like it sweet just like they are! Great recipe!
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.
When I made this I left the corn out because I used corn salsa, still tasty!
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!!