Farmstand Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory cornbread studded with fresh summer vegetables, corn, and melted cheese with a hint of rosemary. This vegetable-packed bread is hearty enough to serve alongside any meal or as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 485mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.