Topped with okra, fresh corn, zucchini, and jalapeño peppers, this cheesy cornbread is summer in a skillet.
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
- Preheat oven to 425°.
- For cornbread: Pour oil into a 12-inch cast-iron skillet. Place in oven until very hot, about 8 minutes.
- 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.
- For topping: Arrange okra, corn, jalapeño, zucchini, tomatoes, and onion over batter.
- 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.