Farm corn bread

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. šŸ˜‰

Sharing is showing interest!

Farmstand Cornbread is a delicious summer cornbread topped with corn, okra, tomatoes, jalapeƱos, zucchini, red onion, and thyme, plus some feta cheese.

Farm corn bread

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.

Farm corn bread

Follow us on PINTEREST!

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.

Farm corn bread

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.

Farm corn bread

Corn kernels, minced jalapeƱos, 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!

Farm corn bread

Course: bread

Cuisine: southern

Preparation time: 15 minutes.

Cook time: 30 minutes.

Total time: 45 minutes

Servings: 10

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 jalapeƱo, finely chopped


  • 5 okra pods, cut in half lengthwise
  • 5 grape tomatoes, quartered
  • 1 jalapeƱo, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup thinly sliced ā€‹ā€‹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 jalapeƱo 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

Corn bread with bacon and cheddar cheese

Sloppy Joe Cornbread Muffins

Sloppy Joe Cornbread Muffins

Disclosure: This post may contain affiliate links.

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. šŸ˜‰ farm corn

0 Compartir