While it’s chilly here in Texas, you better believe that I’m taking FULL advantage of it. Which is why tonight I’m making a special sort of soup tonight and this awesome Farmers’ Market Cornbread to go along with it!
I based this cornbread off of my Baked Hush Puppies, which made use of a very clever and quick hack for making cornbread things. It’s basically mixing a self-rising cornmeal, creamed corn, and just few other things together to make a one bowl easy-peasy cornbread.
To make this a Farmer’s Market Cornbread, I added in - you guessed it - things you’ll find at almost any local farmers’ market. Including cherry tomatoes, jalapeño, onion, and cheese! Because no cornbread is complete without some cheese. Other than that, it’s straight up cornbread in the quick and easy way.
I have to admit, when my mother was here and saw me making this cornbread today she thought I was a bit insane for putting tomatoes on it, but I promise you that it’s delicious and you will love it - just like she did.
Just like any good cornbread, this one is perfect for soaking up the juices of any chili, stew, or soup! It’s dense and rich and absorbs all that goodness that you want and need out of your bowl. Yep, it’s a vehicle straight to the mouth!
TheSkinnyFork.com This is one 'fully loaded' cornbread. Topped with cheese, cherry tomatoes, slices of jalapeño and red onion. Prep Time: 5 Minutes • Cook Time: 25 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 118 • Fat: 4 g • Saturated Fat: 1 g • Carb: 18 g • Fiber: 2 g • Protein: 4 g • Sugar: 2 g • Sodium: 288 mg
• 1 (14.75 Oz.) Can of Salt-Free Creamed Corn
• 1 C. Self-Rising Cornmeal
• 2 Egg Whites
• 1/4 C. Cubed Cheese
• 1/4 C. Cherry Tomatoes, Halved
• 1/2 Jalapeño, Sliced Thinly
• 1/4 Red Onion, Thinly Sliced
• Salt & Pepper to Taste
Directions:
Preheat the oven to 350 degrees F. and lightly coat the insides a 8x8" or 9x9"” baking pan with non-stick baking spray; set aside.
In a large bowl, combine the 1 (14.75 Oz.) Can 'No Salt Added' Creamed Corn, 1 C. Self-Rising Cornmeal, and 2 Egg Whites. Season with Salt & Pepper to Taste.
Transfer the mixture into the prepared baking pan and top with the 1/4 C. cubed cheese, 1/4 C. cherry tomatoes, 1/2 jalapeño, and 1/4 red onion.
Place the baking pan into the oven and bake for about 25 minutes or until an inserted toothpick comes out clean.
Remove from the oven and allow to cool slightly before slicing into 8 pieces and serving warm to enjoy.
Step-by-Step Photos:
Nutritional Claims: Balanced • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Gluten Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free •Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
