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Baking recipe · from the recipe book

Cheddar Cornmeal Loaf with Parsley-Garlic Swirl

A tender, golden cornmeal loaf studded with sharp cheddar, with a bright ribbon of fresh parsley, garlic and thyme running through every slice and a crisp cheesy top.

Cheddar Cornmeal Loaf with Parsley-Garlic Swirl

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ¾ cup100 gYellow cornmeal, whole-grain
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • 2 large100 gEggsat room temperature
  • 1¼ cups (300 ml)280 gPlain kefir, low-fat
  • ¼ cup60 gOlive oildivided
  • 2⅛ tsp15 gHoney
  • ⅔ cup chopped40 gFresh parsleyleaves finely chopped
  • 4 cloves12 gGarlicfinely grated
  • 1½ tsp3 gLemon zest

Steps

  1. Heat the oven to 350°F (175°C). Oil a 9x5-inch loaf pan and line it with a parchment sling.
  2. Make the swirl: stir together the parsley, garlic, lemon zest and one-quarter of the olive oil to a loose paste; set aside.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, black pepper and thyme.
  4. Toss three-quarters of the cheddar into the flour mixture to coat; save the remaining quarter for the top.
  5. In another bowl, whisk the eggs, kefir, honey and the remaining three-quarters of the olive oil until smooth.
  6. Pour the kefir mixture into the flour mixture and fold just until no dry streaks remain; the batter will be thick.
  7. Spread half the batter in the pan, dot the parsley-garlic swirl evenly over it, then cover with the remaining half of the batter. Run a knife through in a few S-shapes to marble.
  8. Scatter the reserved cheddar over the top.
  9. Bake 50 to 55 minutes, until deep golden and a toothpick in the center comes out clean (a little melted cheese is fine). Tent with foil after 35 minutes if the top browns too fast.
  10. Cool in the pan 10 minutes, lift out by the parchment and cool on a rack at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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