Blue Ridge Mountain Cornbread Recipe

A taste of the Blue Ridge Mountains! This authentic cornbread recipe, passed down through generations, delivers a moist and subtly sweet crumb with a delightful golden-brown crust. Perfect as a side dish or enjoyed on its own, this recipe is a true Southern classic.

Prep Time 15 mins

Cook Time 40 mins

Calories 360.7 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blue Ridge Mountain Cornbread

Eggs
1/2 cup granulated sugar
1 1/2 cups yellow cornmeal
1 cup milk
1 cup all-purpose flour
1/4 cup unsalted butter, melted
2 teaspoons baking powder
1 teaspoon salt

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How to Make Blue Ridge Mountain Cornbread

Preheat oven to 450°F (232°C). Grease a 9x13 inch baking pan.
In a large bowl, beat 3 large egg whites until soft peaks form.
In a separate bowl, whisk together 3 large egg yolks and 1/2 cup granulated sugar until light and well combined.
Add 1 1/2 cups yellow cornmeal, 1 cup milk, and 1 cup all-purpose flour to the egg yolk mixture. Whisk until just combined; do not overmix.
Gently fold in the beaten egg whites. Stir in 1/4 cup melted unsalted butter, 1 teaspoon salt, and 2 teaspoons baking powder until just combined.
Pour batter into the prepared baking pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top.
Let cool slightly before serving. Enjoy!