Farmstand Cornbread


Topped with okra, fresh corn, zucchini, and jalapeño peppers, this cheesy cornbread is summer in a skillet.

Farmstand Cornbread
Serves: Makes about 16 servings
  • 2 tablespoons canola oil
  • 3 cups plain yellow cornmeal
  • 1½ cups all-purpose flour
  • 4 teaspoons kosher salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 3 cups whole buttermilk
  • ⅔ cup fresh corn kernels
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped seeded jalapeño pepper
  • ¼ cup unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 4 okra pods, halved lengthwise
  • ½ cup fresh corn kernels
  • ⅓ cup sliced fresh jalapeño pepper
  • ¼ cup (⅛-inch-thick) sliced zucchini
  • 2 campari tomatoes, quartered
  • 1 medium shallot, sliced ¼ inch thick and separated into rings
  • ¼ cup crumbled feta cheese
  • ¼ cup shredded smoked Cheddar cheese
  • 2 teaspoons fresh thyme leaves
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Butter, to serve
  1. Preheat oven to 425°.
  2. For cornbread: Pour oil into a 12-inch cast-iron skillet. Place in oven until very hot, about 8 minutes.
  3. In a large bowl, combine cornmeal, flour, salt, baking powder, and baking soda. In another large bowl, whisk together buttermilk, corn, bell pepper, jalapeño, melted butter, and eggs. Make a well in center of cornmeal mixture; stir in buttermilk mixture just until combined. Carefully pour batter into hot skillet.
  4. For topping: Arrange okra, corn, jalapeño, zucchini, tomatoes, and onion over batter.
  5. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Sprinkle with cheeses, thyme, salt, and pepper. Bake until Cheddar is melted, about 3 minutes more. Let cool on a wire rack for 15 minutes. Serve with butter.



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