Winter Farmstand Cornbread


Farmers’ markets aren’t just for summer. We loaded this masterpiece with all our winter harvest favorites for one pretty and delicious cornbread.

Winter Farmstand Cornbread
Serves: 1 (10-inch) loaf
  • 3 tablespoons plus ½ teaspoon canola oil, divided
  • 2¼ cups chopped kale, divided
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2¾ teaspoons kosher salt, divided
  • 2 teaspoons garlic powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups whole buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 1 cup shredded extra-sharp Cheddar cheese, plus more for sprinkling
  • 2 (4-ounce) jars diced pimientos, drained and divided
  • ⅓ cup finely chopped jalapeño
  • ½ small red onion, peeled and cut lengthwise into ¼-inch-thick wedges
  • ½ cup halved pickled okra, patted dry
  • 1 small jalapeño, stemmed and sliced into ¼-inch-thick rounds
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 425°.
  2. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Add 2 cups kale; cook, stirring occasionally, until wilted and crisp-tender, 5 to 6 minutes. Transfer kale to a small bowl, and let cool for 10 minutes.
  3. To skillet, add 2 tablespoons oil; place in oven until very hot, about 8 minutes.
  4. In a large bowl, whisk together cornmeal, flour, 2½ teaspoons salt, garlic powder, baking powder, and baking soda. In another large bowl, whisk together buttermilk, eggs, and melted butter. Make a well in center of cornmeal mixture; whisk in buttermilk mixture just until combined. Stir in cooled kale, cheese, 1 jar pimientos, and chopped jalapeño. Carefully spread batter into hot skillet.
  5. In a small bowl, toss together remaining ¼ cup kale and remaining ½ teaspoon oil. Sprinkle kale mixture, onion, okra, sliced jalapeño, and remaining jar of pimientos on top of batter. Sprinkle with pepper and remaining ¼ teaspoon salt.
  6. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes, loosely covering with foil to prevent kale from overbrowning, if needed.
  7. Sprinkle with additional cheese, if desired. Bake until cheese is melted, about 3 minutes more. Let cool in pan on a wire rack for 15 minutes before serving.