Farmstand Cornbread
Farmstand Cornbread is topped with feta cheese and all kinds of summer garden veggies. Almost a meal in itself!
Servings: 10
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups whole buttermilk
- 2 large eggs
- 6 tablespoons butter melted
- 1/2 cup corn kernels
- 1/3 cup finely chopped red bell pepper
- 1/4 cup finely chopped jalapeno
Toppings
- 5 okra pods cut in half lengthwise
- 5 grape tomatoes quartered
- 1 jalapeno, thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup thinly sliced zucchini
- 1/3 cup corn kernels
- 1/3 cup crumbled feta cheese
- 2 teaspoons chopped fresh thyme or rosemary
Instructions
- Preheat oven to 425 degrees. Pour oil into a 10-inch cast iron pan. Heat in oven for about 8 minutes.
- In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In a medium bowl, whisk together buttermilk, eggs, and melted butter.
- Make a well in the middle of dry ingredients and pour in wet ingredients.
- Add corn, red bell pepper, and jalapeno and stir everything together just until combined.
- Carefully pour into hot pan. Scatter all toppings EXCEPT feta cheese and thyme and rosemary on top. Bake for 25 minutes.
- Remove from oven. Sprinkle with feta cheese and herbs and return to oven for 3-8 minutes or until firm in center.
Nutrition
Calories: 338kcal | Carbohydrates: 41g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 538mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 2mg