Appalachian Cornbread is a moist cornbread with corn, onions, salsa, chives and cheese baked inside which gives this cornbread lots of flavor. It's good served with just about any meal. It goes really well with a beef roast.
Neither Jeff nor I are fans of traditional cornbread. We would have a small slice and that we be enough for us for quite some time. My mother, on the other hand, really liked cornbread. She would have it often. I think the grainy texture of traditional cornbread is what Jeff and I don't like so much. Appalachian Cornbread is lighter and more moist than traditional cornbread. It is also much more flavorful.
The lightness and flavors of this cornbread have changed our minds about cornbread. We don't normally have bread with our dinner, but, when I make this cornbread, we have a small square every night until it is gone!
I store any leftover cornbread in the refrigerator. We prefer the Appalachian Cornbread warm. So, I cut two squares and put them on a microwave safe plate then cover them with a damp paper towel. I place them in the microwave then warm them for 20-30 seconds. Then, I slice and butter them. Yum!
Be sure to remove the cornbread squares from the microwave promptly and remove the paper towel so that the bread doesn't absorb liquid from the paper towel.
To make this cornbread, first saute the chopped onions then set them aside. Next, combine the dry ingredients. Then, combine the remaining ingredients, including the sauteed chopped onion. Pour into a greased 9x9 baking pan then bake.
I found this recipe on the Taste of Home site. The recipe spoke to me, so I thought I'd give it a try. It sure worked for us!
I hope you enjoy the Appalachian Cornbread.
Applachian Corn Bread
- 2 tablespoons onion, chopped
- 4 tablespoons olive oil, divided
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 jumbo eggs, room temperature
- 1 cup milk
- 1/2 cup corn Corn can be fresh, or thawed frozen corn.
- 1/3 cup shredded cheddar cheese
- 1/4 cup salsa I use medium, chunky. Use your favorite salsa.
- 2 tablespoons dried chives
- Preheat the oven to 425F.
- Lightly spray a 9x9 casserole dish with cooking spray. Set aside.
- Heat 1 tablespoon of the oil in a small saucepan.
- Add the onions and saute until tender. Remove the onions from the oil and set aside
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk together the eggs, milk and remaining 3 tablespoons of oil.
- Add the corn, cheese, salsa, chives and reserved onion to the egg mixture. Stir to combine.
- Stir the wet ingredients into the dry ingredients until just moistened.
- Pour the batter into the prepared casserole dish.
- Bake for 20-25 minutes in a preheated oven, or until a pick inserted in the center comes out clean. The top should be light golden brown.
- Cut into squares and serve warm.