Breads and Muffins
Farmstand Cornbread
Farmstand Cornbread is a delicious summer cornbread topped with corn, okra, tomatoes, jalapenos, zucchini, red onion and thyme, plus some
- Serves 10
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Whether you have a garden in your backyard with a bounty of vegetables or you frequent your local farmers market, this is a wonderful way to utilize all your summer vegetables.
Especially if you have a few odds and ends to use up.
Variations and Substitutions
You could totally customize this Farmstand Cornbread. Instead of fresh thyme you could use fresh basil for even more summery flavor. Or switch out the feta cheese for goat cheese or even cheddar cheese.
This cornbread is super easy to make. It takes a little more time to make than regular cornbread because of all the chopping, but you can practically make a meal of it.
Recipe Tip
For the best result, you’ll want to use a cast iron pan and preheat it in the oven. This helps the edges of the cornbread get crispy.
Corn kernels, chopped jalapenos, and chopped red bell pepper get mixed into the cornbread so that there’s lots of flavor throughout the cornbread, not just on top. Every bite has tons of garden flavor!
Storage
Cornbread is best eaten the day it is made but you can store this cornbread in the refrigerator in an airtight container for up to 3 days. Rewarm in the microwave before serving.
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More Cornbread Recipes
- Sloppy Joe Cornbread Muffins
- Bacon Cheddar Cornbread
- The BEST Jiffy Cornbread
- Buttermilk Cornbread
- Hot Water Cornbread
Adapted from Southern Cast Iron
Originally posted July 11, 2017.
Recipe
Farmstand Cornbread
Farmstand Cornbread is topped with feta cheese and all kinds of summer garden veggies. Almost a meal in itself!
- Serves 10
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
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
- 1
Preheat oven to 425 degrees. Pour oil into a 10-inch cast iron pan. Heat in oven for about 8 minutes.
- 2
In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda.
- 3
In a medium bowl, whisk together buttermilk, eggs, and melted butter.
- 4
Make a well in the middle of dry ingredients and pour in wet ingredients.
- 5
Add corn, red bell pepper, and jalapeno and stir everything together just until combined.
- 6
Carefully pour into hot pan. Scatter all toppings EXCEPT feta cheese and thyme and rosemary on top. Bake for 25 minutes.
- 7
Remove from oven. Sprinkle with feta cheese and herbs and return to oven for 3-8 minutes or until firm in center.
Equipment
- 10-inch Cast Iron Pan
Nutrition
- Calories338 kcal
- Carbohydrates41 g
- Protein9 g
- Fat16 g
- Saturated Fat7 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat4 g
- Trans Fat0.3 g
- Cholesterol66 mg
- Sodium538 mg
- Potassium299 mg
- Fiber4 g
- Sugar6 g
- Vitamin A666 IU
- Vitamin C10 mg
- Calcium131 mg
- Iron2 mg
