Whole Kernel Corn Bread with Jalapeno Jelly

This special market inspired recipe comes from our FMO Market Manager Sarah Byrd.  She incorporates products from three vendors: dry ingredients from Down to Earth Foods, jelly from Red Top Oven and whole corn from Parker Farms or Rocky Mountain Produce.  You can find these vendors and more every Wednesday from 9a to 1p and Saturday from 8a to 1p at FMO- shop local Ozarks!

Whole Kernel Corn Bread with Jalapeno Jelly

2 ears of corn
1 1/2 cups cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
2 1/2 cups milk

Preheat oven to 400 degrees F. Tear husks off the ears of corn; tip the ear of corn towards a bowl while slicing downward with a sharp knife to separate the kernels from the cob. In a small bowl, combine cornmeal, corn kernels and milk; let stand for 5 minutes. Grease a 9×13 inch-baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

When your cornbread is finished baking you can simply spread a spoon of jalapeño jelly on and enjoy! Alternatively you can let the corn bread cool then grill it in a pan with butter and spread the jelly on a hot grilled piece of cornbread!

Leave a Reply