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Baking recipe · from the recipe book

Feta, Mint and Charred Jalapeño Cornbread

A tangy, salty feta cornbread with blistered jalapeño, bright lemon and mint, moist from Greek yogurt with a crisp golden crust and creamy cheese pockets.

Feta, Mint and Charred Jalapeño Cornbread

Ingredients

  • 1½ cups190 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 2 tbsp25 gGranulated sugar
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gWhole milk
  • 2 large100 gEggsat room temperature
  • ⅓ cup65 gOlive oil
  • 2 tsp4 gLemon zest
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 4 whole56 gJalapeñoseeded and finely diced
  • 2 tbsp chopped10 gFresh mintfinely chopped

Steps

  1. Heat the oven to 375°F (190°C) and line a 9x5-inch loaf pan with parchment.
  2. Heat 1 teaspoon of the olive oil in a small skillet over medium-high heat, add the diced jalapeño and cook 3–4 minutes until blistered and lightly charred; set the jalapeño aside to cool.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and sugar.
  4. In another bowl, whisk the Greek yogurt, whole milk, eggs, the remaining olive oil and the lemon zest until smooth.
  5. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain; let the batter rest 10 minutes so the cornmeal softens.
  6. Fold the cooled charred jalapeño, the mint and three-quarters of the feta into the batter.
  7. Scrape the batter into the pan, smooth the top and scatter the remaining quarter of the feta over it.
  8. Bake 45–50 minutes, until the top is golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then lift onto a rack and cool 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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