I'm a little ashamed to admit this, but I rarely frequent farmer's markets. It's not that I don't love the fresh produce, bustling atmosphere and support for local farms, it's just that I'm a wimp.
When I picture a farmer's market, I see myself strolling lazily through the stalls, clad in strappy leather sandals and a flowing dress and holding a large, woven basket. Fingers linger in bins of green beans as I laugh with the vendors, lapping up generous samples of juicy peaches. I then skip home to my spacious, sun-drenched kitchen equipped with a Wedgewood stove and twenty cats.
In reality though, my market visits (and outfit and kitchen) look a bit different. I usually wind up red-faced from muscling my way into stalls and bumping into people, hoarse in the throat from shouting over the din to surly vendors, and paranoid of the bacteria lurking in the tasting bowls. As I schlep 50 pounds of produce multiple blocks to the car, crushing baskets of berries and mashing plums to a pulp as I go, I curse myself for buying so much, realizing simultaneously that I've forgotten some key ingredient. The co-op, with its parking lot and shopping carts, sounds ever more appealing.
I have had idyllic farmer's market experiences, but not in San Francisco. Here, the markets are a scene. I gave up going to the famous one in the Ferry Building when I showed up at 8 a.m. one morning, which is when the market ostensibly opens, to find shoppers already leaving, their shoulders laden with bags of goods. Apparently, one must show up at the crack of dawn to shop unfettered by crowds. While the variety there is unparallelled, I just can't stomach the elbow-jabbing market-goers who wield strollers like weapons and shove you out of the way to get at the ripest tomatoes or tiniest little gems.
When friends who live in Berkeley or Fairfax or Santa Cruz expound on their farmer's market finds, it makes me want to punch them. Luckily, I've been able to muddle by these past 10 city-dwelling years, satisfying my urge to cook with squash blossoms, stinging nettles, and pea greens from our awesome co-op which stocks much of the same produce found at the markets (and not punching people).
Occasionally though I'll psych myself up on a Saturday morning and head to a much smaller market in Noe Valley. The market fits into a modest parking lot and comes complete with live music and many of my favorite organic vendors.
The other Saturday, Jay and I found ourselves with a sunny sky, an empty refrigerator, and nothing better to do than to brave the hoards of shoppers and bad parking. The market overflowed with all sorts of lovely summer produce and I thought as I usually do, "Why don't I come here more often?" We loaded up bags of corn, tomatoes, lettuces, padron peppers, and a couple different types of sheep's milk cheeses from Garden Variety, a small raw milk sheep's cheese maker in Monterey County. I even managed to carry on a normal conversation with the vendor and fearlessly taste the cheese samples given to me in gloved hands. Jay and I staggered the 10 blocks back to our car and emerged in our tiny, dark, single-catted kitchen with minimal fruit casualties.
Some friends were coming over later that afternoon, so I baked up this cornbread to serve alongside glasses of chilled white wine. The cornbread base is mostly made from whole grains, and gets its moist and springy texture from lots of butter and plain kefir or buttermilk. I folded in a mess of corn kernels and grated sheep's milk cheese, then topped the bread with cherry tomatoes, padron peppers, sliced red onion, and feta. I love the way the edges of feta caramelize in the heat of the oven, and the cherry tomatoes reduce to tiny bites of what Jay described as "like the best tomato soup ever." The savory cheeses, a hit of pepper, and the padron peppers offset the sweetness of the corn, which makes the bread incredibly tender.
You can certainly use whatever vegetables and cheeses you like here. And I will be the last to judge if you purchase them in an environment other than a farmer's market.
More Corn Recipes:
- Skillet Custard Cornbread with Berries and Honey
- Creamy Thai Zucchini and Sweet Corn Soup
- Sweet Corn Cheddar Spoon Bread
- Baked Green Chilaquiles with Sweet Corn + Summer Squash
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this cornbread recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}
Print Recipe Pin RecipeIngredients
- 2 ears of sweet corn
- 1 cup cherry tomatoes, halved
- 1/2 cup padron peppers, halved
- 1/2 cup tiny cubes of sheep's feta (or other feta) (2 ounces / 60 grams)
- 1/2 cup grated firm sheep's milk cheese (or other sharp melting cheese such as goat's gouda, gruyère, aged jack, fresh pecorino, or sharp cheddar) (2 ounces / 60 grams)
- 1/4 cup thinly sliced red onion
- 5 tablespoons unsalted butter (2.5 ounces / 70 grams)
- 1/2 cup gluten-free oat flour (2.25 ounces / 60 grams)
- 1/2 cup sweet white rice flour (mochiko) (3 ounces / 85 grams)
- 1 cup stone-ground yellow cornmeal (5 ounces / 140 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 1/4 cups well-shaken plain, low-fat kefir (or buttermilk, or runny yogurt) (10 ounces / 295 ml)
Instructions
- Position a rack in the center of the oven and preheat to 375ºF (190ºC).
- Shuck the corn and remove the silk. Holding an ear in a shallow bowl, use a sharp paring knife to cut the kernels off of the corn. Reverse your knife and scrape any remaining good stuff off of the cob as well. Repeat with the other ear, discarding the cobs. Prepare the other vegetables and the cheeses and have them at the ready.
- Place the butter in a 10" oven-proof skillet and set the skillet in the oven to melt the butter, about 5 minutes.
- In a large bowl, whisk together the oat flour, rice flour, cornmeal, baking powder, baking soda, sugar, and salt. Whisk well to eradicate lumps. Add the eggs and kefir, and stir until just combined.
- Remove the pan from the oven, swirl to coat the sides with butter, then pour the melted butter into the batter along with the corn and grated cheese, stirring quickly and gently to combine.
- Scrape the batter into the buttery, hot pan, and spread evenly. Top with the tomatoes, peppers, feta, and onions. Bake the cornbread until golden on top, and a toothpick inserted into the center comes out clean, 35-45 minutes. (The cooking time will vary depending on the moisture in your vegetables, the thickness of the kefir, the temperature of the oven, the material of your baking pan, etc., so just keep cooking it until it passes the toothpick test.)
- Let the cornbread cool for at least 1 hour; the bread is still cooking from residual heat. Cut into wedges and serve. Extras can be kept airtight at room temperature for up to a few days.
Notes
Nutrition
More Hearty GF Vegetarian Dishes:
- Gluten-Free Cornbread with Veggies & Cheese
- Gluten-Free Spoon Bread with Sweet Corn & Cheddar
- Creamy Grits & Mushrooms
- Crustless Quiche with Spring Veggies & Goat Cheese
- Tomato Baked Greek White Beans with Feta {Gigantes Plaki}
- Gluten-Free Savory Dutch Baby
- Gluten-Free Savory Galette with Sweet Potatoes & Greens
- Gluten-Free Stuffing for Thanksgiving (or any day!)
renee (will frolic for food) says
As if I wasn't already in love with your blog, you go an make something like this and the infatuation just gets that much deeper. I don't often say this, but I'm PASSIONATE about this recipe! It is so completely perfect that I want to cuddle it like a newborn and look over all of its details infinitely. I'll promptly be collecting every ingredient for this at this Saturdays farmers market and making this for our afternoon eats.
Alanna says
What a kind thing to say - thank you, Renee!! Please let me know how you like it.
Sherrie | With Food + Love says
Pretty much perfection, I just love this. So brilliantly crafted - your work is stunning Alanna, I have become such a fan of your blog.
XO SHERRIE
Alanna says
Oh, thank you so much Sherrie!! I'm a fan of yours, too!
Thalia @ butter and brioche says
wow this looks so delicious and incredibly captured. i love the vibrant colours of the veggies! definitely need to make this recipe, i don't cook with enough cornmeal.
Alanna says
Thanks, Thalia!
Danielle says
This is gorgeous and looks absolutely delicious! Your fantastic photography captures the process so beautifully as well.
Alanna says
Thank you, Danielle!
Jessie @ Straight to the Hips, Baby says
This recipe looks utterly delicious. Fantastic photography as well!
Alanna says
Thanks so much, Jessie!!
Katherine says
Well hello! It's the savory version of the berry cornbread we devoured last weekend! I'll make this tomorrow after I sneak over and steal my neighbor's cherry tomatoes at the crack of dawn.
How fabulous to invite someone over for a glass of wine and present this lovely deliciousness.
As to farmers' markets the problem with ours is dogs. Or not so much dogs as dog owners with the extend-a-leash. They are at one end of the market admiring tomatoes while their dog is at the other end in a dog argument and I'm playing jump rope with the leash.
Alanna says
Yes, totally! Steal me some tomatoes while you're at it! :) Yes, leash jump rope - I know it too well.
Anonymous says
I'm excited to try this recipe! Do you think zucchini would work? I was wondering if I should remove the seeds?
Alanna says
I was wondering about zucchini, too. I would try small ones, sliced into 1/4" thick rounds. If they're small you probably don't need to remove the seeds, but probably a good idea for larger ones. Let me know how it goes!
Isadora Lassance says
I always wonder why I don't go more often when I finally do make it to the farmers market. Thankfully the ones here in Tucson aren't quite as crazy as the ones near you! I can just picture me getting lost in the crowd going crazy for all the produce while my husband sits waiting for me for hours! My problem is that I want to buy everything I see! I'm so glad you braved the crowd and bought all this produce to make this amazing cornbread with! Cornbread is one of my weaknesses and I have no doubt that I could devour this pan in one sitting :)
Alanna says
I have the same problem, though your husband sounds much more patient than Jay who's like, "Ok, we bought one tomato. Can we go now?" I would be mega impressed if you ate this in one sitting - in fact, I'd be forced to help you out of the kindness of my heart. Thanks so much for the sweet note, Isadora!
anita says
I am a novice cook. (I started cooking after my kid, who is now 2.5 years old, started eating food). I rely heavily on your blog and smitten kitchen for recipe ideas. She loves your creamy sesame noodles and winter vegetable curry. I want to make this for her and want to add in a leafy green, if it will taste good. Do you think it would work out? What green would you recommend? Thanks so much for blogging and making the tough task of being a working mom who needs to feed her family a bit easier.
Alanna says
Hi Anita! Wow, thank you so much for this note - it really means so much to me, and having my blog mentioned in the same sentence as Smitten Kitchen means I can now die happy. :D I'm so honored that you make my recipes and even more so that your little girl loves them.
As for leafy greens, I'm not certain how that would work here, but I love the idea. Spinach, kale or chard perhaps? I think they will all cook enough in the heat of the oven judging by how cooked the padrons got. If you give it a go, please let me know how it works. You can always make a half batch to test it out. Happy cooking, and thanks again for the really nice note.
[email protected] says
I have definitely never seen cornbread as beautiful as this and I love you description of the idyllic farmers market vs. reality! Your blog is beautiful and photos are inspiring.
Alanna says
Haha, thanks Mona!
Helene @ French Foodie Baby says
This is so gorgeous, I'll be making it this week! I think farmer's markets are kind of like a mate, you have to find "the one" ;-) Then you're hooked. Thank you for your beautiful work.
Alanna says
Awesome! I really hope you like it. That sounds like a perfectly apt analogy! Thanks a lot for the kind words. :)
khusker says
so this may be a silly question, but I'm very much okay with gluten. Would your standard all-purpose flour work here?
Alanna says
Not at all! I think regular AP flour should work just fine. Let me know if you give it a go!
Erika K says
Ahaha so I've had this cornbread pinned for months, but I finally took the time to read your post...and it's hilarious! I guess the one perk (okay, maybe one of a few) of living in a small Bay Area city that's not San Francisco is less-crowded Farmer's Markets. I love the local San Mateo one at CSM, so if you're ever in the area (unlikely, but hey), you should try it! In any case, this cornbread looks GORGEOUS and I am lusting after it visually as well as...in the normal sense. Ha.
Alanna says
Haha! Thanks so much for the kind words, and for the tip about the CSM market - I'll definitely check it out it I'm around when it's happening!
jenny says
Can I double this recipe and prepare in a 9x13 pyrex or metal pan?
Looks fabulous :)
Reinette Visser says
I tried this recipe for the first time today and it's the most delicious cornbread I've ever had. It's definitely going to be a regular repeat so THANK YOU!
Alanna says
Yay, so glad you like it!
Jen says
Made this with thawed, frozen corn, a can of drained green chili’s and drained, jarred (in h2o) tomatoes from Williams Sonoma as these were what I had on hand. Otherwise, I made the recipe as written and it was terrific! The possibilities are endless. Might even try with sausage next time. Very creative!
Cheryl Bursch says
I am a Farmers Market Manager here in Virginia. River Street Market in Historic Old Towne Petersburg. I was searching Farmers Market on Pinterest and this showed up. I've had it saved forever. I'm a good cook and baker but cornbread has never been my forte'. Always too dry or bland. Well this was not only the best I've ever made but the best I've ever eaten!
All veggies were from my market. I used a red and a green jalapeno, a banana and a purple bell pepper. Assorted tomatoes. Organic feta and fresh parmesan. Used 50/50 whole wheat and AP flour. Topped with organic basil that I grow.
Anyway it was just lovely. I plan to add it to my offerings at the market.
Alanna says
Well that variation sounds amazing! I'm glad to know this works with wheat flour too. Thanks a bunch for the kind note!
Peter Hamlin says
Absolutely excellent....the star of our Thanksgiving feast.
Alanna says
Thrilled to hear that! :D
Kim says
It's official, I have never laughed so hard at one of your posts before. This was hilarious, and I am so glad I am not the only one - I have routinely schlepped those loads of formerly-beautiful, soon-to-be-smashed fruits home on foot, and realized I am an idiot.
Also, I thought of you while in Berkeley the other day, at Berkeley Bowl, where I was also smashing into folks (who were less friendly than the folks I smash into in Rainbow - where everyone is simultaneously apologizing.) But there were 50 (fifty!!!!!) varieties of mushrooms and half that many types of citrus (I know because I counted). I did consider moving back up to the Bay Area just for Berkeley Bowl. It is that good.
But this was funny, and if I can muster something similar, I will make this delightful sounding cornbread. But it is March, so I doubt the fresh corn - maybe frozen will do? Thanks so much for making me laugh loudly and scare the dog, it was enjoyable.
Alanna says
Aw thank you Kim! I had fun writing this one. And I'm glad it's not just me!
Yes Berkeley Bowl is AMAZING. Have you been to Monterrey Market? It's like the best of BB produce but in a cute little corner market with an entire aisle devoted to mushrooms! I highly recommend checking it out.
You know, I keep meaning to make a fall or winter version of this cornbread with seasonal veggies - roasted squash, caramelized onions, rosemary or thyme... what else?? But you could for sure use frozen corn here, it might just need a slightly longer bake time. Please let me know if you try.
Now I'm craving this all over again! Cannot wait for summer produce.
Kim says
I used canned corn, because that’s what I had. And I made a slight miscalculation and used half corn flour and half cornmeal roughly, and I should’ve taken out a touch of the liquid, because it was damp! Although it was raining, and damp indoors too, but I just screwed up with the corn flour - it’s finer, and didn’t need as much liquid, but I had some that wanted used up. Luckily we had it with a bean soup and everyone just ate them together, so that was nice.
I wound up using Campari tomatoes, which I cut into eighths, red bell peppers, diced, red onion and feta and Parmesan. I’m pretty sure your farmers market version was better. But this was really good. Next time, less liquid in the impromptu corn flour version!
And I love the idea of a winter version! I think also a spring version with ramps and morels might be good, but I’d have to go to the east coast for that. Or what about a mushroom version? :-)
Speaking of mushrooms, next time, I will check out Monterey Market! Sounds very exciting!!
Alanna says
I love the idea of a springy and/or mushroom version too! I'm so glad it was a success despite being a little too damp. I would think corn flour would work well here! Cornbread with bean soup sounds like just the ticket right now.
Kath Cullen says
Everything about this was perfect. It's moist and very tasty. I made it with wholewheat flour rather than rice flour. And I know I will make it again. Thank you!
Alanna says
I'm so glad it was a hit and that it worked well with whole wheat flour - thanks so much for the note!