Go Back Email Link
+ servings
Print
5 from 1 vote

Farmstand Cornbread

Farmstand Cornbread is topped with feta cheese and all kinds of summer garden veggies. Almost a meal in itself!
Course Bread
Cuisine Southern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10

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.