Crusty, Chewy, Tender Cornbread

Prep time
Total Time
Not rated
0 ratings

A piping-hot cast-iron skillet gives this cornbread its crusty exterior, while fresh corn kernels lend a little chewiness inside. And the tender part? That comes from Organic Valley’s farm-fresh buttermilk.


  • 1 tablespoon vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar (or 1 tsp stevia)
  • 2 teaspoons baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 2 Organic Valley large eggs
  • 1 cup Organic Valley buttermilk
  • 3 tablespoons Organic Valley butter, melted
  • 1 cup corn kernels, cut from the cob
  • 1 tablespoon minced fresh rosemary (or 2 tablespoons fresh thyme, chopped)


1. Place vegetable oil in an 8- to 9-inch cast iron skillet; swirl pan to coat the bottom with oil. Place skillet in oven and heat to 425 degrees for 20-30 minutes.

2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Whisk eggs and buttermilk in a separate bowl; stir this into the cornmeal mixture until barely combined. Gently stir in melted butter, corn and rosemary or thyme. Spread in hot skillet; do not stir the batter in the pan after this point.

3. Bake until toothpick inserted near center comes out clean, 20-25 minutes. Serve warm.

My Cookbook

Saved recipes: 0 edit / view


Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley