Appalachian Cornbread Food
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.
SOUTHERN CORN PONE BREAD
A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!
Provided by Aggie
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
- When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
- While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
- Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
- Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
- Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g
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
APPALACHIAN GRAVY BREAD
This is a classic Appalachian meal. Not especially healthy but cheap, uses up leftovers, and very satisfying! When I was growing up, we would (individually) eat gravy bread several times a week -- as a result, we never had any leftover gravy to feed to the dogs. It was also the reason that we never had any bread heels that went to waste. If you've never tried this, then I'd say that you're in for a special treat, especially if you're a "meat and potatoes" type of person. Enjoy! big pat.
Provided by Bone Man
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mound up your torn pieces of buns and/or bread on a pre-warmed plate. Pour the gravy over it.
- Sprinkle some pepper on top of it to suit your own tastes.
Nutrition Facts : Calories 704.6, Fat 18.4, SaturatedFat 6.4, Cholesterol 5.8, Sodium 9298.6, Carbohydrate 114, Fiber 3.8, Protein 20.6
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
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