Renee's Recipes - cornbread

Renee's Recipes

Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Summer Garden Fresh Cornbread

This hearty, golden cornbread is baked with whole corn kernels and fresh chiles to bring the vivid flavors and colors of the Southwest to your table. It’s perfect with egg dishes, chili, or soup. If you any have leftover, split and toast with butter and honey.

1 cup unbleached flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 cup cornmeal
3 large eggs at room temperature
1 cup milk at room temperature
3 tablespoons corn oil or melted butter
1 1/2 cups corn kernels (2-3 ears)
2 fresh Jalapeno chiles, seeded and minced
1/3 cup minced red bell pepper
1/3 cup grated cheddar cheese

Preheat oven to 425˚F. Lightly grease a 10 inch ovenproof skillet (cast iron works well) or 9 x 9 in. baking pan with corn oil. Mix together dry ingredients. In a large bowl, combine the flour, baking powder, sugar, salt, and cornmeal. In another large bowl, lightly beat the eggs, then beat in the milk and oil or butter. Stir in the corn, chiles, red pepper and cheese. Pour the wet ingredients into the dry ingredients, mixing just until blended: Do not over-mix. Spoon into the prepared pan. Bake 25 to 30 minutes, until the top is lightly golden and a pick inserted into center comes out clean. Cool slightly before serving.

Serves 6 to 8

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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