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Baking recipe · from the recipe book

Garlic-Parsley Jalapeño Cornbread with Feta

A tender, golden loaf with a crisp crust, bright with fresh parsley and garlic, flecked with jalapeño and salty pockets of feta.

Garlic-Parsley Jalapeño Cornbread with Feta

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp25 gGranulated sugar
  • 2 large100 gEggsat room temperature
  • 1¼ cups (300 ml)280 gButtermilk, low-fat
  • ⅓ cup75 gOlive oildivided
  • 4 cloves12 gGarlicminced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 3 whole42 gJalapeñoseeded and finely diced
  • ½ cup crumbled80 gFeta cheesecrumbled

Steps

  1. Heat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with 5 g of the olive oil (a small splash) and line the bottom with parchment.
  2. Warm the remaining olive oil in a small pan over low heat, add the garlic and cook 1–2 minutes until fragrant but not browned. Take off the heat and let this garlic oil cool for 5 minutes.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, black pepper and sugar.
  4. In a second bowl, whisk the egg and buttermilk, then whisk in the cooled garlic oil.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir just until no dry streaks remain.
  6. Fold in the parsley, the jalapeño and three quarters of the feta; do not overmix.
  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 turn out onto a rack and cool at least 20 minutes more 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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