Last Updated on January 3, 2024
Three Rivers Cornbread is a classic Southern dish that has been a staple of the region for centuries. It is a simple dish, combining cornmeal, eggs, butter, and milk to make a delicious and comforting side.
The name of the dish comes from the three rivers of the Appalachian region: the Tennessee, the Cumberland, and the Ohio. This beloved cornbread recipe has been passed down through generations and is a beloved staple of the region.
What is Three Rivers Cornbread?
In the early 1970s, Three Rivers Food Co-op originated as a natural foods buying club boasting 200+ members who collectively ordered food monthly. All members actively participated in the ordering, gathering, and distribution process. Following a year or two, a unanimous decision led to the establishing a retail storefront.
One of their famous Three Rivers Cornbread recipes is a traditional Southern dish that is made with cornmeal, eggs, butter, and milk. It is a simple, easy-to-make dish that has a golden, crunchy crust and a soft, fluffy center. It is a comforting and delicious side dish that pairs perfectly with all sorts of Southern-style dishes.
What Does it Taste Like?
Three Rivers Cornbread has a sweet, buttery flavor with a hint of cornmeal. The texture is light and fluffy, with a crunchy crust that adds an extra layer of texture and flavor. It is a comforting and delicious side dish that pairs well with all sorts of Southern-style dishes.
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The Ingredients
- Farm-fresh, large-sized egg: The egg serves as a binding agent in the cornbread batter, aiding in the structure and texture of the final product. It helps hold the ingredients together.
- Cold-pressed vegetable oil or organic coconut oil: The oil is used in the batter to add moisture and richness to the cornbread. It contributes to the tenderness of the final texture and provides a subtle flavor.
- Creamy buttermilk or rich regular milk: Buttermilk or regular milk brings moisture and richness to the cornbread while adding a slight tangy flavor. It also interacts with leavening agents in the self-rising cornmeal mix to help the bread rise.
- High-quality vegetable oil for the skillet: This oil is used to grease the skillet or baking dish to prevent the cornbread from sticking and to help achieve a crispy crust.
- Premium self-rising cornmeal mix: The self-rising cornmeal mix includes leavening agents like baking powder, which helps the cornbread rise while baking. It also typically contains salt, enhancing the flavor of the cornbread.
Directions
Step 1. Preparing the Oven and Skillet:
Preheat Oven: Ensure your oven is preheated to 425°F (220°C). Preheating ensures the oven reaches the ideal temperature for baking the cornbread.
Grease the Skillet: Take ⅛ cup of high-quality vegetable oil and use a brush or paper towel to evenly spread it across the bottom and sides of a 9-inch cast-iron skillet or baking pan. Placing the skillet in the preheated oven for about 5 minutes helps heat the oil and prepares the skillet for baking.
Step 2. Mixing the Wet Ingredients:
Combine Wet Ingredients: In a medium-sized mixing bowl, whisk together 1 tablespoon of cold-pressed vegetable oil or organic coconut oil, 7/8 cup of creamy buttermilk, or rich regular milk, and 1 farm-fresh, large-sized egg. Whisk until the ingredients are thoroughly combined, creating a smooth mixture.
Step 3. Incorporating the Cornmeal Mix:
Gradually Add Cornmeal: Gently pour 1 cup of premium self-rising cornmeal mix into the bowl containing the combined wet ingredients. Use a spoon or spatula to stir the mixture until the cornmeal is just incorporated. Be cautious not to overmix; a few lumps are okay to maintain a tender texture in the cornbread.
Step 4. Preparing the Skillet and Baking:
Pour Batter into Skillet: Carefully remove the preheated skillet from the oven, using oven mitts or potholders. Pour the prepared cornbread batter into the hot, greased skillet, ensuring an even distribution.
Baking Process: Place the filled skillet back into the preheated oven. Bake the cornbread for approximately 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The exact baking time may vary slightly based on oven performance.
Step 5. Cooling and Serving:
Cool the Cornbread: Once baked, carefully remove the skillet from the oven and place it on a heat-safe surface. Allow the cornbread to cool for a few minutes in the skillet. This cooling period helps the cornbread set slightly.
Serve Warm: Cut the slightly cooled cornbread into wedges or squares while it’s still warm. Serve this flavorful cornbread as a delightful accompaniment to soups, stews, or as a standalone treat. The warm, freshly baked Three Rivers Cornbread is ready to enjoy!
Tips
-Mix Well: Make sure to mix all of the ingredients together until just combined. Over-mixing the batter will result in a dense, dry cornbread.
-Don’t Over-Bake: Keep an eye on the cornbread as it bakes and make sure not to over-bake it. The top should be golden brown and a toothpick inserted into the center should come out clean.
-Let it Cool: Let the cornbread cool for at least 10 minutes before slicing and serving. This will help ensure that it stays together.
-Add Flavor: Feel free to add in some extra flavors such as garlic, herbs, or cheese to the cornbread batter.
-Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
One serving of Three Rivers Cornbread contains approximately 140 calories, 6g of fat, 17g of carbohydrates, and 4g of protein.
What to Serve with Three Rivers Cornbread?
-Soups: Three Rivers Cornbread is a great side for soups like chili, split pea, or vegetable soup.
-Salads: Serve alongside a green salad or a hearty pasta salad.
-Stews: Pair with hearty stews like beef stew, chicken stew, or vegetable stew.
-Meats: Serve alongside grilled meats like steak, chicken, or pork.
-BBQ: Enjoy with your favorite BBQ recipes like pulled pork, ribs, or brisket.
How to Store Leftover Three Rivers Cornbread?
Leftover Three Rivers Cornbread can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply wrap the cornbread in a damp paper towel and microwave for 30-60 seconds.
What Other Substitutes Can I Use in Three Rivers Cornbread?
-Flour: You can substitute all-purpose flour for the cornmeal in the recipe.
-Milk: You can use non-dairy milk such as almond milk or oat milk instead of cow’s milk.
-Butter: You can use vegan butter or olive oil instead of the butter.
-Eggs: You can use a flaxseed egg or a chia egg as a vegan substitute.
-Honey: You can use honey instead of sugar to sweeten the cornbread.
-Corn: You can add in some fresh or frozen corn kernels to the batter for an extra boost of flavor.
Ingredients
- 2 tablespoons of high-quality vegetable oil for the skillet
- 1 tablespoon of cold-pressed vegetable oil or organic coconut oil
- 7/8 cup of creamy buttermilk or rich regular milk
- 1 cup of premium self-rising cornmeal mix
- 1 farm-fresh large-sized egg
- 1/8 cup of vegetable oil for the skillet
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the required temperature for baking.
- Grease the Skillet: Take ⅛ cup of high-quality vegetable oil and evenly spread it across the bottom and sides of a 9-inch cast-iron skillet or baking pan. Place the skillet in the preheated oven for about 5 minutes to heat the oil.
- Combining Wet Ingredients: In a mixing bowl, whisk together 1 tablespoon of cold-pressed vegetable oil or organic coconut oil, 7/8 cup of creamy buttermilk or rich regular milk, and 1 farm-fresh, large-sized egg. Ensure the ingredients are well combined.
- Incorporating Cornmeal Mix: Gradually add and stir in 1 cup of premium self-rising cornmeal mix into the bowl containing the wet ingredients. Stir until just combined, ensuring there are no lumps in the batter. Avoid overmixing to maintain a tender texture.
- Pouring Batter into Skillet: Carefully remove the hot skillet from the oven using oven mitts or pot holders. Pour the prepared cornbread batter into the hot, greased skillet. Be cautious as the skillet will be hot.
- Baking in the Oven: Place the skillet back into the preheated oven. Bake the cornbread for approximately 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cooling the Cornbread: Once baked, remove the skillet from the oven and let the cornbread cool for a few minutes in the skillet. This allows it to set slightly before serving.
- Serving the Cornbread: Cut the cornbread into wedges or squares while it’s still warm. Serve it as a delightful accompaniment to soups, stews, or as a standalone treat. Enjoy the warm, freshly baked Three Rivers Cornbread.
Notes
Nutrition
Frequently Asked Questions
Q1. What makes Three Rivers Cornbread unique?
A1. The Three Rivers Cornbread is unique as it is a traditional Southern dish that has been around for centuries. It is a simple dish that combines cornmeal, eggs, butter, and milk to make a delicious and comforting side dish.
Q2. How long does Three Rivers Cornbread keep?
A2. Three Rivers Cornbread can be stored in an airtight container in the refrigerator for up to 5 days.
Q3. What other ingredients can I add to the Three Rivers Cornbread?
A3. You can add in some extra flavors such as garlic, herbs, or cheese to the cornbread batter. You can also add in some fresh or frozen corn kernels to the batter for an extra boost of flavor.
Q4. How do you serve Three Rivers Cornbread?
A4. Three Rivers Cornbread can be served as a side dish with all sorts of Southern-style dishes such as soups, salads, stews, and grilled meats. It can also be enjoyed on its own as a snack or breakfast.
Q5. What can I use as a substitute for the eggs?
A5. You can use a flaxseed egg or a chia egg as a vegan substitute for the eggs.
Q6. Is Three Rivers Cornbread gluten-free?
A6. Yes, Three Rivers Cornbread is naturally gluten-free as it is made with cornmeal.
Q7. Can I use honey instead of sugar in the Three Rivers Cornbread?
A7. Yes, you can use honey instead of sugar to sweeten the cornbread.
Conclusion
Three Rivers Cornbread is a classic Southern dish that has been a staple of the region for centuries. It is a simple dish that combines cornmeal, eggs, butter, and milk to make a delicious and comforting side.
The name of the dish comes from the three rivers of the Appalachian region: the Tennessee, the Cumberland, and the Ohio.
It is a beloved cornbread recipe that is easy to make and can be served as a side dish with all sorts of Southern-style dishes such as soups, salads, stews, and grilled meats. It can also be enjoyed on its own as a snack or breakfast.