Sweet Summer Corn Bread
 

Sweet Summer Corn Bread

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Corn Bread isn’t just for Thanksgiving. This sweet summer corn bread recipe uses fresh organic corn and jalapeños for the perfect combination of heat and sweet. Drizzle with a little honey and pair with some coleslaw and your favorite BBQ'd dishes. Aaaaaah, summer…

SERVING SIZE

serves 8-10

INGREDIENTS

1 1/4 cups organic flour

1 cup fine ground yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons organic sugar

2 1/4 cups organic buttermilk

2 free-range organic eggs

1/2 cup melted organic pasture butter

1 ear fresh organic sweet corn

1 organic jalapeño, diced

SHARED FROM

Adapted from The Spruce »
 

INSTRUCTIONS

Preheat the oven to 425 degrees F. Clean the corn, removing all the silk, and boil for about 10 minutes or until tender. Let cool and remove the kernels into a small bowl using a sharp knife. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and sugar. In a separate bowl, whisk together the buttermilk, eggs, melted butter, sweet corn kernels and diced jalapeño. Stir the wet mixture into the dry mixture. Pour the batter into a buttered, cornmeal-dusted cast-iron skillet and bake for 20-25 minutes or until golden brown. Remove from oven and let cool slightly. Serve warm with a drizzle of local honey.

  PRINT VERSION

vegetable plate

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