Farmstand Cornbread
 
Makes about 8 servings
Ingredients
  • 2 tablespoons canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • 2 ½ cups whole buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup cubed fontina cheese, divided
  • ⅔ cup sweet corn kernels, divided
  • 1 cup heirloom cherry tomatoes, halved
  • 1 large fresh jalapeño pepper, chopped
  • ¼ cup sliced red onion
Instructions
  1. Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Fold in ½ cup cheese and ⅓ cup corn. Carefully pour batter over hot oil in skillet.
  3. Bake for 10 minutes. Remove from oven; top with tomato, jalapeño, onion, remaining ½ cup cheese, and remaining ⅓ cup corn. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes more.
Nutrition Information
Calories: 3460 Fat: 156g Saturated fat: 75g Unsaturated fat: 70g Trans fat: 3g Carbohydrates: 428g Sugar: 38g Sodium: 3692mg Fiber: 26g Protein: 93g Cholesterol: 707mg
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/farmstand-cornbread/