* Exported from MasterCook *
Cornbread, Appalachian
Recipe By :Anne W
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Posted Side Dish
Snacks Stand Mixer
Vegetables
Amount Measure Ingredient -- Preparation Method
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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
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 corn
bread is just one way we use some of the bounty!
Preheat oven to 425F. 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" square baking pan. Bake 20-25 minutes or
until a toothpick inserted in the center comes out clean and top is
lightly browned. Cut into squares; serve warm.
Source:
"Originally published as Appalachian Corn Bread in Country June/July 2006"
S(Internet address):
"<https://www.tasteofhome.com/recipes/appalachian-corn-bread>"
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Per Serving (excluding unknown items): 232 Calories; 10g Fat (38.4%
calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber;
55mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0115