Crusty, Chewy, Tender Cornbread
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.
Prep Time: 10
Total Time: 45
Servings: 8
Ingredients:
1 tablespoon vegetable oil
1 cup yellow cornmeal
1 cup flour
1 tablespoon sugar or 1 teaspoon stevia
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large Organic Valley 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 chopped fresh thyme
Instructions:
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.
Copyright by Terese Allen
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating: 
Customer rating:
I don't have a cast-iron skillet. Can I bake it in a 9" square cake pan? If so, any adjustments?
Customer rating:
Better without the stevia/sugar!