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    Home / Breakfast & Brunch / Breads & Rolls
    5 from 6 reviews

    A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese

    By Alanna Taylor-Tobin on Aug 12, 2014 (updated Mar 29, 2024) / 83 Comments Jump to Recipe

    Elevate classic gluten-free cornbread with a mess of summer veggies & cheese!

    delicious A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    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.

    ingredients on table

    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.

    corn cut from cob

    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.

    corn in bowl

    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.

    corn bread in skillet

    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).

    peppers placed o A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}
    cheese placed on A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free

    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.

    putting veg on A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    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.

    hands holding skillet of A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    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.

    top down shot of A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    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.

    sliced A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    Got Extra Buttermilk?

    Here are some favorite ways to use up the rest of that carton of buttermilk (aside from making moar cornbread):

    • Gluten-Free Buttermilk Pancakes - with crispy edges and pillowy middles.
    • Lemon Buttermilk Pie - bright and creamy filling + flaky GF pie crust.
    • Buttermilk Ice Cream - rich and tangy!
    • Kabocha Squash Pie - buttermilk adds flavor to this festive filling.
    • Buttermilk Salad Dressing - elevate any salad with this tangy goodness.
    • Gluten-Free Flaky Pie Pastry - I love using buttermilk in this pie crust to add richness.

    *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.*

    A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free} on a skillet
    5 from 6 reviews

    Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

    Print Recipe Pin Recipe
    A delicious homemade cornbread with lots of fresh veggies.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 1 hour hour
    Servings: 8 to 10 servings (makes one 10" round cornbread).

    Ingredients

    • 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)
    Prevent your screen from going dark

    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

    Adapted from my Gluten-Free Buttermilk Skillet Cornbread.
    Feel free to use whatever vegetables you like here. Thinly sliced sweet peppers could easily stand in for the padrons, or add chopped roasted green chiles to the batter if you like a bit of a kick.
    I used two sheep milk cheeses from Garden Variety; Black-Eyed Susan, a fairly firm melting cheese similar in texture to an aged cheddar or fresh pecorino, and a salty and also fairly firm feta.
    I like to bake this in my 10-inch round cast iron skillet, but it should also work in a 9-inch round pan or skillet, or a 9-inch square pan.
    If you or your guests are severely allergic to gluten, be sure to seek out ingredients (especially oat flour) that are certified gluten-free. If you can't find sweet white rice flour (mochiko), substitute regular white rice flour and add 1/4 teaspoon xanthan gum to help the bread hold together. If gluten isn't an issue, give this a go with all-purpose and whole wheat flours in place of the rice and oat.
    All ounce measurements are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 343kcalCarbohydrates: 37gProtein: 12gFat: 17gSaturated Fat: 10gCholesterol: 87mgSodium: 533mgPotassium: 308mgFiber: 3gSugar: 6gVitamin A: 660IUVitamin C: 12.8mgCalcium: 216mgIron: 1.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Katrina @ Warm Vanilla Sugar says

      August 12, 2014 at 10:51 pm

      This looks so delicious!! Such a neat cornbread recipe :)

      Reply
      • Alanna says

        August 12, 2014 at 10:56 pm

        Thanks lady!!

        Reply
    2. Laura (Tutti Dolci) says

      August 12, 2014 at 11:10 pm

      I just made a blueberry breakfast cornbread but I love this for a savory spin, such a great way to profile that gorgeous summer bounty!

      Reply
      • Alanna says

        August 13, 2014 at 5:05 pm

        That cornbread looks SO GOOD!

        Reply
    3. June Baby says

      August 12, 2014 at 11:30 pm

      Wow, that looks incredible! I've never heard of sheep's cheese, but it sounds very interesting. Such a beautiful skillet bread. :)

      Reply
      • Alanna says

        August 13, 2014 at 5:05 pm

        Thanks, June Baby!

        Reply
    4. Eileen says

      August 12, 2014 at 11:53 pm

      Crowded farmer's markets can definitely be a pain! I find that being in the right mood to search for treasure (either in terms of fancy food or bargains) helps a lot. This cornbread looks great! I need to get my hands on some padron peppers very soon. :)

      Reply
      • Alanna says

        August 13, 2014 at 5:06 pm

        I'm so glad you understand, Eileen! Thanks for the kind words, and I hope you find some padrons soon - love those little guys.

        Reply
    5. Ahu Shahrabani says

      August 13, 2014 at 1:23 am

      I chuckled at your description of smug-market-going-Berkeleyites (I grew up there). Beautiful recipe and fabulous photos. Love the action shots.

      Reply
      • Alanna says

        August 13, 2014 at 9:31 pm

        Ah, you get it! Thanks a lot for the kind words, Ahu.

        Reply
    6. AmandaPaa says

      August 13, 2014 at 3:50 am

      Oh my goodness, your description of working your way through the market sounds so familiar! I'm dreading the annual tomato haul, I'm usually sore the next day. And what about the ankles nicked up by strollers. ugh. Regardless this cornbread is so gorgeous and so my thing! I think I'm going to make it this weekend. xo

      Reply
      • Alanna says

        August 13, 2014 at 9:33 pm

        Yikes, best of luck with the haul! I hope you love this recipe, Amanda - please keep me posted!

        Reply
    7. Cook Sophie Cook says

      August 13, 2014 at 12:21 pm

      Nice title, this made me laugh... And also salivate for the cornbread.

      Reply
      • Alanna says

        August 13, 2014 at 9:31 pm

        Aw, thanks!

        Reply
    8. Dessert for Two says

      August 13, 2014 at 12:25 pm

      The Ferry bldg farmer's market is NO joke. Seriously. I could never get my shopping done there. Now, if I just finished a run and wanted to stroll through for samples, a cup of coffee, and a scone, YES. But I could never shop there.
      Are you talking about the Berkeley Co-op? Because I totally love that place.

      Reply
      • Alanna says

        August 13, 2014 at 9:30 pm

        I know, right?! I was actually talking about Rainbow Grocery, but I'll have to check out the Berkeley co-op! Also Monterey Market - I keep hearing great things about it but have never been. If you come back to the Bay let me know - I'd love to meet you in person!

        Reply
    9. Vijay says

      August 13, 2014 at 12:56 pm

      You must go to the Alemany Farmer's Market! It's very very different than the FB but I love it! Also, on Sunday's, there's the San Rafael market which gets a lot of the same vendors as the FB but is a little more sane

      Reply
      • Alanna says

        August 13, 2014 at 8:39 pm

        Thanks for the San Rafael tip! I've definitely considered driving to a different county to do my farmer's market shopping. I happened on one in Fairfax one afternoon and it was a dream. The Alemany one gets hectic, too, and there are so many non-organic vendors that I get frustrated, but there is definitely a lot of awesomeness there, too. Thanks for the tips, Vijay! I'll have to check those ones out.

        Reply
    10. Pang @circahappy says

      August 13, 2014 at 2:57 pm

      I understand completely about your FB Farmers Market’s experience because I had those feelings, too, when I first shopped there. Though it’s not bad now that I have been there almost every weekend. Now that I have my favourites stalls that I have always visited, and I became somewhat a familiar face to the vendors, the shopping experience got so much better. The trick is to get there early when most people are still in bad, i.e. no later than 8:30 a.m. :)

      Your photos are gorgeous as always, Alanna. I always love those “in action” photos. :)

      Reply
      • Alanna says

        August 13, 2014 at 8:36 pm

        Ooh, I need to hitch a ride with you some Saturday soon, Pang!! Thanks for the sweet words, friend. :)

        Reply
      • pang says

        August 15, 2014 at 11:41 pm

        let's do it :)

        Reply
    11. Sue/the view from great island says

      August 13, 2014 at 8:55 pm

      Glorious is the only word to describe this!

      Reply
      • Alanna says

        August 13, 2014 at 9:31 pm

        Ah, thanks Sue!

        Reply
    12. Danguole says

      August 13, 2014 at 10:20 pm

      Oh so gorgeous! This is everything I want, in a cast iron skillet.

      My thing with farmers' markets is scheduling--if it's a weekend morning, I already need to be cooking. Why isn't there a Friday night market?! (So basically, I'll got to Bad Food Blogger Jail with you, haha.)

      Reply
      • Alanna says

        August 16, 2014 at 4:23 pm

        Oh, thank you lady!! I feel you - I would kill for a Friday night market... and I don't even have a day job! :p

        Reply
    13. Katie @ Butterlust says

      August 13, 2014 at 10:39 pm

      The colors in this cornbread are amazing!! I'm totally smitten.

      Reply
      • Alanna says

        August 16, 2014 at 4:23 pm

        Aw, thanks Katie!

        Reply
    14. Crystal S. | Apples & Sparkle says

      August 13, 2014 at 11:04 pm

      This is so perfectly, farm market purdy! I hate crowds, I will plan my schedule to do most all my shopping when I think there is less of a chance of crowds. Definitely gonna do a CSA basket next year, I think, I am willing to brave the crowds of the farmers market, I think the real issue for me not getting out to them more often is poor planning (read: staying up too late, then sleeping in.. I am on a teenager time this summer with my kids. )

      Reply
      • Alanna says

        August 16, 2014 at 4:24 pm

        Thanks, Crystal! I seem to be permanently on teenager time, despite being in my thirties! When will it end??

        Reply
    15. Monet says

      August 14, 2014 at 4:03 am

      Oh girl, this is gorgeous! We love cornbread. In fact, I go through phases where I want to eat it every single day for weeks on end. This is such a lovely update on a classic. Love all the fresh veggies.

      Reply
      • Alanna says

        August 16, 2014 at 4:25 pm

        That's awesome! Thanks, Monet. :)

        Reply
    16. peanutbutterandonion says

      August 14, 2014 at 10:59 am

      I love everything about this. I'm usually not a corn bread fan. Its usually dry and tasteless. You always surprise and delight me with your inventive recipes. I'm on a gluten free kick right now, this is perfect!

      Reply
      • Alanna says

        August 16, 2014 at 4:26 pm

        Thank you so much for the kind words! Yeah, cornbread can be really wrong, so I'm glad to have this recipe at my fingertips, which is the opposite of dry and tasteless!

        Reply
    17. Erika says

      August 14, 2014 at 12:28 pm

      I love everything about this.. what a great way to change up that traditional cornbread recipe.

      Reply
      • Alanna says

        August 16, 2014 at 4:27 pm

        Thanks lady!

        Reply
    18. Laura @ Blogging Over Thyme says

      August 14, 2014 at 12:48 pm

      I've heard amazing things about the Ferry Building Farmer's Market, but now I'm scared too! I was just in San Francisco the other week, and did happen to go to a great one in Rockridge (Oakland), but I totally understand your feelings!

      This cornbread looks superb! Love all the vegetables and cheese that you added to make it different!

      Reply
      • Alanna says

        August 16, 2014 at 4:29 pm

        I love Rockridge! I'll have to check out their market sometime. I'm sorry I missed you in SF - next time let's get a drink! BTW, I love your blog's name. :)

        Reply
    19. Ali Maffucci says

      August 14, 2014 at 1:16 pm

      Amazing!! I love all of the components, and it looks beautiful.

      Reply
      • Alanna says

        August 16, 2014 at 4:29 pm

        Thanks Ali!!

        Reply
    20. molly yeh says

      August 14, 2014 at 1:16 pm

      this. is. STUNNING.

      Reply
      • Alanna says

        August 16, 2014 at 4:29 pm

        Aw, thank you Molly!!

        Reply
    21. renee (will frolic for food) says

      August 14, 2014 at 2:02 pm

      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.

      Reply
      • Alanna says

        August 16, 2014 at 4:31 pm

        What a kind thing to say - thank you, Renee!! Please let me know how you like it.

        Reply
    22. Sherrie | With Food + Love says

      August 14, 2014 at 9:36 pm

      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

      Reply
      • Alanna says

        August 16, 2014 at 4:32 pm

        Oh, thank you so much Sherrie!! I'm a fan of yours, too!

        Reply
    23. Thalia @ butter and brioche says

      August 15, 2014 at 7:35 am

      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.

      Reply
      • Alanna says

        August 16, 2014 at 4:32 pm

        Thanks, Thalia!

        Reply
    24. Danielle says

      August 15, 2014 at 12:18 pm

      This is gorgeous and looks absolutely delicious! Your fantastic photography captures the process so beautifully as well.

      Reply
      • Alanna says

        August 16, 2014 at 4:33 pm

        Thank you, Danielle!

        Reply
    25. Jessie @ Straight to the Hips, Baby says

      August 15, 2014 at 1:51 pm

      This recipe looks utterly delicious. Fantastic photography as well!

      Reply
      • Alanna says

        August 16, 2014 at 4:33 pm

        Thanks so much, Jessie!!

        Reply
    26. Katherine says

      August 15, 2014 at 8:29 pm

      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.

      Reply
      • Alanna says

        August 16, 2014 at 4:34 pm

        Yes, totally! Steal me some tomatoes while you're at it! :) Yes, leash jump rope - I know it too well.

        Reply
    27. Anonymous says

      August 16, 2014 at 1:11 am

      I'm excited to try this recipe! Do you think zucchini would work? I was wondering if I should remove the seeds?

      Reply
      • Alanna says

        August 16, 2014 at 4:36 pm

        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!

        Reply
    28. Isadora Lassance says

      August 16, 2014 at 3:31 am

      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 :)

      Reply
      • Alanna says

        August 16, 2014 at 4:38 pm

        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!

        Reply
    29. anita says

      August 17, 2014 at 1:21 am

      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.

      Reply
      • Alanna says

        August 18, 2014 at 7:37 pm

        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.

        Reply
    30. Mona@QueenofMyKitchen says

      August 18, 2014 at 11:49 am

      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.

      Reply
      • Alanna says

        August 18, 2014 at 7:38 pm

        Haha, thanks Mona!

        Reply
    31. Helene @ French Foodie Baby says

      August 18, 2014 at 5:12 pm

      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.

      Reply
      • Alanna says

        August 18, 2014 at 7:41 pm

        Awesome! I really hope you like it. That sounds like a perfectly apt analogy! Thanks a lot for the kind words. :)

        Reply
    32. khusker says

      August 31, 2014 at 4:01 am

      so this may be a silly question, but I'm very much okay with gluten. Would your standard all-purpose flour work here?

      Reply
      • Alanna says

        September 07, 2014 at 7:13 am

        Not at all! I think regular AP flour should work just fine. Let me know if you give it a go!

        Reply
    33. Erika K says

      September 15, 2014 at 10:45 pm

      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.

      Reply
      • Alanna says

        September 16, 2014 at 8:14 am

        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!

        Reply
    34. jenny says

      October 23, 2015 at 7:15 am

      Can I double this recipe and prepare in a 9x13 pyrex or metal pan?

      Looks fabulous :)

      Reply
    35. Reinette Visser says

      August 20, 2017 at 9:15 am

      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!

      Reply
      • Alanna says

        August 21, 2017 at 4:03 pm

        Yay, so glad you like it!

        Reply
    36. Jen says

      March 21, 2018 at 2:24 pm

      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!

      Reply
    37. Cheryl Bursch says

      August 04, 2019 at 7:40 pm

      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.

      Reply
      • Alanna says

        August 04, 2019 at 9:56 pm

        Well that variation sounds amazing! I'm glad to know this works with wheat flour too. Thanks a bunch for the kind note!

        Reply
    38. Peter Hamlin says

      November 29, 2019 at 7:55 am

      Absolutely excellent....the star of our Thanksgiving feast.

      Reply
      • Alanna says

        November 30, 2019 at 2:52 pm

        Thrilled to hear that! :D

        Reply
    39. Kim says

      March 07, 2020 at 3:12 pm

      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.

      Reply
      • Alanna says

        March 07, 2020 at 10:08 pm

        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.

        Reply
        • Kim says

          March 08, 2020 at 12:28 am

          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!!

          Reply
          • Alanna says

            March 10, 2020 at 10:34 pm

            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.

            Reply
    40. Kath Cullen says

      November 03, 2020 at 1:07 pm

      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!

      Reply
      • Alanna says

        November 10, 2020 at 6:30 pm

        I'm so glad it was a hit and that it worked well with whole wheat flour - thanks so much for the note!

        Reply
    41. Michele Bolduc says

      August 22, 2024 at 6:18 pm

      I love everything about this recipe (concept, summer vibe), and I was so excited to make it. It turned out pretty well - the flavor is amazing - but I was so ready to eat it that I didn't wait an hour. I think that made all the difference with the texture - it was cooked and browned correctly, but serving it up too quite made the bite a little mushy/ dense. I tried another bite after 1.5 hours, and it was a bit drier and fluffier. So, the wait time seems to be key! Will know better next time.

      Reply
      • Alanna Taylor-Tobin says

        August 23, 2024 at 2:55 pm

        Hi Michele,

        I'm so glad you loved the cornbread despite the ultra-moist texture from eating it warm! This cornbread does get quite a bit of moisture from the added veggies. If you like, you could reduce the buttermilk by 2-4 tablespoons and then it might be the correct texture when eaten warm. Just an idea! I love warm cornbread fresh from the oven too. :)

        -Alanna

        Reply

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

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    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

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    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

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    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
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    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

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#bananamuffins #glutenfreebaking #almondflour #oatflour 

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    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

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