Crusty, Chewy, Tender Cornbread

Prep time
10
Total Time
45
Rating
Not rated
0 ratings
Servings
8

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.

Ingredients

  • 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)

Directions

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.

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