Name: Easy Fresh Cornbread
Ingredients: 2 cups Fresh corn (kernels cut from cob); 1/2 cup Pickled jalapeño (sliced); 1/4 cup Pickled jalapeño brine; 1 ¼ cups Cottage cheese; 1/2 cup Milk; 1 ¾ cups Cornmeal; 2 ½ cups All-purpose flour; 1 Tbsp Baking powder; 1 Tsp Salt (or to taste); 4 eggs Egg; 1 bunch Scallion (thinly sliced); 1 cup Cheddar cheese (shredded); 6 Tbsp Olive oil

Easy Fresh Cornbread

Fresh corn and scallion add extra flavor and texture to this easy, cheesy cornbread. Mix everything in one bowl, bake until golden, and serve warm as a snack or alongside soup, chili, or your favorite meal.

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Ingredients

Fresh corn, kernels cut from cob 2 cups
Pickled jalapeño, sliced 1/2 cup
Pickled jalapeño brine 1/4 cup
Cottage cheese 1 ¼ cups
Milk 1/2 cup
Cornmeal 1 ¾ cups
All-purpose flour 2 ½ cups
Baking powder 1 Tbsp
Salt, or to taste 1 Tsp
Egg 4 eggs
Scallion, thinly sliced 1 bunch
Cheddar cheese, shredded 1 cup
Olive oil 6 Tbsp

Instructions

Preheat oven to 400°F. Lightly grease a deep 9 x 13-inch baking dish or large oven-safe skillet.
Add the corn, jalapeño and brine, cottage cheese, milk, cornmeal, flour, baking powder, salt, and eggs to a large bowl.
Add the scallion, 3/4 cup Cheddar cheese, and olive oil. Stir until everything is evenly combined.
Spread the batter evenly in the prepared baking dish. Sprinkle the remaining 1/4 cup Cheddar cheese over the top.
Bake for about 30 minutes, or until the cornbread is risen, golden, and cooked through in the center.
Let cool slightly before slicing. Serve warm.