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Farmstand Cornbread is a delicious summer cornbread topped with corn, okra, tomatoes, jalapeños, zucchini, red onion, and thyme, plus some feta cheese.
Whether you have a backyard garden with lots of vegetables or frequent your local farmers market, this is a wonderful way to use all of your summer vegetables.
Especially if you have some odds and end using.
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You can fully customize this Farmstand cornbread. Instead of fresh thyme, you can use fresh basil for even more summery flavor. Or swap out feta cheese for goat cheese or even cheddar cheese.
This corn bread is very easy to make. It takes a little more time to make regular cornbread because of the whole cut, but you can practically prepare a meal.
For the best result, you'll want to use a cast iron skillet. and preheat it in the oven. This helps the edges of the cornbread become crispy.
Corn kernels, minced jalapeños, and minced red pepper are blended into the cornbread so there is plenty of flavor throughout the cornbread, not just on top. Each bite has tons of garden flavor!
Preparation time: 15 minutes.
Cook time: 30 minutes.
Total time: 45 minutes
Farmstand Cornbread is topped with feta cheese and all kinds of summer garden vegetables. Almost a meal in itself!
- 2 tablespoons of vegetable oil
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 spoon of sugar
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 2 1/2 cups whole whey
- 2 large eggs
- 6 tablespoons butter, melted
- 1/2 cup corn kernels
- 1/3 cup finely chopped red bell pepper
- 1/4 cup jalapeño, finely chopped
- 5 okra pods, cut in half lengthwise
- 5 grape tomatoes, quartered
- 1 jalapeño, 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 minced thyme or fresh rosemary
- Preheat oven to 425 degrees. Pour the oil into a 10-inch cast iron skillet. Heat in the oven for about 8 minutes.
In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda.
In a medium bowl, combine buttermilk, eggs, and melted butter.
Make a well in the middle of the dry ingredients and pour the wet ingredients.
Add corn, red pepper, and jalapeño and stir until combined.
Carefully pour into a hot skillet. Spread all ingredients EXCEPT the feta cheese and thyme and rosemary on top. Bake for 25 minutes.
Remove from the oven. Sprinkle with feta cheese and herbs and return to the oven for 3-8 minutes or until firm in the center.
Adapted from southern cast iron
More corn bread recipes
Corn bread with bacon and cheddar cheese
Sloppy Joe Cornbread Muffins
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