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Farmstand Cornbread

Name: Farmstand Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Southern
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; 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

Farmstand Cornbread is topped with feta cheese, thyme and all kinds of summer garden vegetables. Almost a meal in itself!

Prep15 min
Cook30 min
Total45 min
Serves10
Rating5.0

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

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.