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
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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Seer Joel
[email protected]This cornbread is a great side dish for any meal. It's also really good on its own with a little butter and honey.
Kathra
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect. I especially like the addition of the jalapeños, which give it a nice kick.
Israt jahan Badhon
[email protected]I've made this cornbread several times now and it always turns out great. It's a really versatile recipe that can be dressed up or down depending on the occasion.
Mushroom Kidd
[email protected]This cornbread is a great way to use up leftover corn. It's also really good with a bowl of chili or soup.
Ak Afnan
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect. I especially like the addition of the bacon, which gives it a nice smoky flavor.
MD. SIRAZUL HASAN
[email protected]This is the best cornbread recipe I've ever used. It's so moist and flavorful, and it has a perfect crumb. I will definitely be making this again.
Shannon Hoyopatubbi
[email protected]I've made this cornbread for years and it's always a hit. It's a great side dish for any meal, or it can be eaten on its own with a little butter and honey.
Asif Tajiki
[email protected]This cornbread is a great way to use up leftover corn. It's also really good with a bowl of chili or soup.
Amir Malik
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect. I especially like the addition of the cheese, which gives it a nice cheesy flavor.
Hasnain Mi
[email protected]This is the best cornbread recipe I've ever tried. It's so moist and flavorful, and it has a perfect crumb. I will definitely be making this again and again.
Bipin Khatri
[email protected]This cornbread is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time and reheated when needed.
CHAND Prince
[email protected]I've made this cornbread several times now and it always turns out great. It's a really versatile recipe that can be dressed up or down depending on the occasion.
HAMZA Ehsaan
[email protected]This cornbread is a great side dish for any meal. It's also really good on its own with a little butter and honey.
Titu Das
[email protected]I made this cornbread for my family and they all loved it. It was so moist and fluffy, and the flavor was perfect.
Ahmed Rashid
[email protected]This cornbread was a hit at my last potluck. Everyone loved it! I especially liked the addition of the jalapeños, which gave it a nice kick.
ELLIS ROY
[email protected]I've tried many cornbread recipes, but this one is by far the best. It's so easy to make and always turns out perfect. I love that it's not too sweet and has a nice savory flavor.
Mohamed Ahmed Mariod
[email protected]This cornbread is amazing! It's so moist and flavorful, and it has a perfect crumb. I will definitely be making this again.