Best 3 Appalachian Cornbread Recipes
In the heart of Appalachia, nestled amidst rolling hills and serene valleys, lies a culinary treasure that has been passed down through generations—Appalachian cornbread. This iconic bread holds a special place in the region's heritage, embodying the spirit of resilience and resourcefulness that defines its people. Crafted with simple ingredients, Appalachian cornbread is a testament to the ingenuity and creativity of Appalachian cooks who transformed humble ingredients into a staple dish. Its golden-brown crust, fluffy interior, and slightly sweet flavor have captivated taste buds for centuries, making it a beloved comfort food that warms the soul and brings families together. With its rich history and enduring popularity, Appalachian cornbread is an integral part of the region's culinary identity and a delightful treat that deserves to be celebrated and enjoyed.
Check out the recipes below so you can choose the best recipe for yourself!
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.
APPALACHIAN CORN BREAD
Both of my sister-in-laws parents were born in the mountains of North Carolina. This is her family recipe; couldn't believe how simple it is!
Provided by lecole54
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put corn oil or bacon grease in a 6" iron skillet and put your skillet in the oven to preheat to 400 degrees. While it's preheating, slightly beat eggs into milk.
- Sift together the corn meal, flour, baking powder, salt, and sugar.
- Mix the dry and wet ingredients together.
- When the oil/oven is preheated, pour the oil or grease into the mixture, leaving a layer in the pan. Stir quickly. Pour batter in the pan, and bake for about 20 minutes or so, until when you stick a toothpick in it, it comes out clean.
Nutrition Facts : Calories 445.5, Fat 19.6, SaturatedFat 4.1, Cholesterol 101.5, Sodium 494.4, Carbohydrate 57.5, Fiber 3.1, Sugar 6.7, Protein 10.8
TRADITIONAL APPALACHIAN SPOON BREAD
Creamy and comforting side dish that goes well with a hearty beef stew or winter-time soup. My grandfather made this and shared his recipe with me. Dish out with a spoon and serve with plenty of real butter. Enjoy!
Provided by GagesMom2
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
- Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
- Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
- Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
- Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 220 calories, Carbohydrate 23.4 g, Cholesterol 143.1 mg, Fat 10.1 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5 g, Sodium 514.6 mg, Sugar 7.7 g
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture than store-bought cornmeal.
- Grind your own cornmeal. If you have a grain mill, you can grind your own cornmeal from dried corn kernels. This will give you the freshest and most flavorful cornmeal possible.
- Use buttermilk. Buttermilk will give your cornbread a slightly tangy flavor and a moist crumb.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
- Let the cornbread cool before slicing. This will help the cornbread hold its shape.
Conclusion:
Cornbread is a delicious and versatile dish that can be served with a variety of meals. It is a staple of Appalachian cuisine, and there are many different recipes to choose from. Whether you like your cornbread sweet or savory, there is a recipe out there that will suit your taste. So next time you are looking for a quick and easy bread to make, give cornbread a try. You won't be disappointed!
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