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Baking recipe · from the recipe book

Jalapeño Basil Cornbread Loaf

A tender, golden cornmeal loaf flecked with fresh basil and diced jalapeño, with sweet corn pops and a gentle kick.

Jalapeño Basil Cornbread Loaf

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1¼ cups150 gAll-purpose flour
  • 3 tbsp40 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggsat room temperature
  • ⅓ cup75 gUnsalted buttermelted and slightly cooled
  • 1 tbsp20 gHoney
  • 3 whole42 gJalapeñoseeded and finely diced
  • ¾ cup leaves20 gFresh basilfinely chopped
  • ¾ cup100 gCorn kernels, frozenthawed and patted dry
  • 1½ tsp1 gDried basil

Steps

  1. Preheat the oven to 375°F (190°C). Melt the butter, then brush about a teaspoon of the melted butter inside a 9x5-inch loaf pan; set the rest of the butter aside to cool slightly.
  2. Prepare the add-ins: seed and finely dice the jalapeño, finely chop the fresh basil, and thaw the frozen corn kernels and pat them dry.
  3. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and dried basil.
  4. In a second bowl, whisk the egg, buttermilk, honey and the remaining melted butter until smooth.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir just until no dry streaks remain.
  6. Fold the diced jalapeño, chopped fresh basil and thawed corn kernels into the batter without overmixing.
  7. Scrape the batter into the pan and smooth the top. Bake 45 to 50 minutes, until golden and a toothpick in the center comes out clean.
  8. Cool in the pan 10 minutes, then turn out onto a rack and cool 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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