Farmstand Cornbread

Farmstand Cornbread

When it comes to cornbread, plain is just fine with us. But when summer blesses us with gardens full of gorgeous vegetables, there’s no reason not to stir them into a big skillet of cornbread. Sweet corn, fresh peppers, and cherry tomatoes shine in this recipe, but let your farmers’ market finds inspire you. Trust us—there’s no better way to eat your veggies.

Farmstand Cornbread
Makes about 8 servings
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  1. 2 tablespoons canola oil
  2. 2 cups plain yellow cornmeal
  3. 1 cup all-purpose flour
  4. 1 tablespoon baking powder
  5. 11⁄2 teaspoons kosher salt
  6. 21⁄2 cups whole buttermilk
  7. 6 tablespoons unsalted butter, melted
  8. 2 large eggs
  9. 1 cup cubed fontina cheese, divided
  10. 2⁄3 cup sweet corn kernels, divided
  11. 1 cup heirloom cherry tomatoes, halved
  12. 1 large fresh jalapeño pepper, chopped
  13. 1⁄4 cup sliced red onion
  1. Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Fold in 1⁄2 cup cheese and 1⁄3 cup corn. Carefully pour batter over hot oil in skillet.
  3. Bake for 10 minutes. Remove from oven; top with tomato, jalapeño, onion, remaining 1⁄2 cup cheese, and remaining 1⁄3 cup corn. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes more.
Taste of the South


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