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Baking recipe · from the recipe book

Jalapeño Cheddar Corn Kernel Cornbread

A savory, golden loaf studded with sweet corn kernels, pockets of sharp melted cheddar and gentle jalapeño heat, with a tender, moist crumb.

Jalapeño Cheddar Corn Kernel Cornbread

Ingredients

  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 2 tbsp25 gGranulated sugar
  • 1⅓ cups shredded150 gCheddar cheesesharp, shredded
  • 2 whole28 gJalapeñoseeded and finely diced
  • 1 cup136 gCorn kernels, frozenthawed and patted dry
  • 1 cup245 gPlain yogurt, low-fat
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 large100 gEggsat room temperature
  • ¼ cup60 gUnsalted buttermelted and slightly cooled
  • ½ tsp1 gPaprika (sweet or smoked)smoked

Steps

  1. Preheat the oven to 375°F (190°C). Melt the butter and let it cool slightly. Brush a 9x5-inch loaf pan with a little of the melted butter and line the bottom with parchment.
  2. Shred the cheddar and seed and finely dice the jalapeño. Thaw the frozen corn kernels and pat them dry. Set aside a quarter of the cheddar for the top; the remaining three quarters go into the batter.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and sugar.
  4. In a second bowl, whisk the eggs, yogurt, milk and the rest of the melted butter until smooth.
  5. Pour the egg mixture into the cornmeal mixture and stir just until no dry streaks remain.
  6. Fold in the three quarters of the cheddar, the jalapeño and the thawed corn kernels.
  7. Scrape the batter into the pan, smooth the top, scatter the reserved quarter of the cheddar over it and dust with the smoked paprika.
  8. Bake 45 to 50 minutes, until the top is golden and a toothpick in the center comes out clean of batter (melted cheese is fine).
  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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