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
Serves: 8 servings
  • 2 tablespoons canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 11⁄2 teaspoons kosher salt
  • 21⁄2 cups whole buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup cubed fontina cheese, divided
  • 2⁄3 cup sweet corn kernels, divided
  • 1 cup heirloom cherry tomatoes, halved
  • 1 large fresh jalapeño pepper, chopped
  • 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.



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