Appalachian Cornbread

  • Difficulty: Basic
  • 30 minutes
  • 4 servings

Also known as corn pone, it’s one of the staples inherited from the Native American cuisine. It is a 30-minute job and we loved it from the first bite. You can serve it not only as a side dish, but it’s a pretty complete dish on its own. We made it with eggs, milk, sweet corn, cornflour, and Cheddar cheese, mainly, and we spiced it up with a little salsa.

Ingredients Needed for Appalachian Cornbread

2 eggs
1 cup milk
salt
2 tablespoons of salsa sauce
1 onion, chopped and fried
2 ounces of cheddar, grated
⅓ cup sweet corn
1 cup cornflour
1 cup flour
1 teaspoon baking powder
1 tablespoon sugar

How to Cook Appalachian Cornbread

  1. Add the eggs to a bowl and whisk them. Keep adding the milk, a dash of salt, the salsa sauce, and fried onion. Whisk until even.
  2. Add the Cheddar. Whisk it in. Add the sweet corn and do the same. Set aside.
  3. Add the cornflour, flour, baking powder, and sugar to a bowl. Whisk until even.
  4. Add the corn and Cheddar. Mix until even using a spatula.
  5. Line a smaller cake pan (9 x 7-inch) with parchment paper. Transfer the mixture in it and bake for 20 minutes at 400⁰F/195⁰C.

Leave a Reply

Your email address will not be published. Required fields are marked *