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
- Preheat oven to 425°.
- 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.
- To skillet, add 2 tablespoons oil; place in oven until very hot, about 8 minutes.
- 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.
- 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.
- 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.
- 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.