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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
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.