Farmers Market Cornbread

Chef Stacey Isaacs of is a trained chef who loves simple, delicious recipes but even she admits she’s not the world’s greatest baker. Her Farmers Market Cornbread recipe is easy to make and is the perfect compliment to turkey, mashed potatoes and cranberry sauce.

Farmers Market Cornbread

Recipe by Stacey Isaacs of
Makes 10 slices

4 tablespoons grass-fed butter
½ cup organic oat flour (may use gluten-free)
½ cup white rice flour
1 cup organic stone-ground yellow cornmeal
1 teaspoon baking soda
½ teaspoon sea salt
1 tablespoon coconut sugar
2 eggs
1 cup shredded Parmesan cheese
1-1/4 cups almond milk
2 cups frozen corn (use organic), defrosted
1 red bell pepper, sliced (or use hot peppers or poblano peppers, or a combination of any)
1 cup cherry or grape tomatoes, halved (use any color you like)
¼ cup thinly sliced red onion or scallions


Preheat oven to 375 degrees.

Put butter in non-stick (10-inch) ovenproof skillet and place skillet in oven to melt the butter.

In a large bowl, combine the oat flour, rice flour, cornmeal, baking soda, salt and coconut sugar.

Stir in the eggs, Parmesan, almond milk and corn. Pour in the hot butter from the skillet.

Pour the batter back into the hot pan.

Bake about one hour, or until a knife inserted into the center comes out clean. (One time it took 50 minutes and one time 60 minutes, so watch yours carefully.)

Cool in the pan on a rack. Cut into slices and serve right in the pan.


beth ann clyde

beth ann clyde

Beth Ann Clyde is a Digital Editor of Long Island Pulse. Have a story idea or just want to say hello? Email or reach out on Twitter @BAClyde.