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Baking recipe · from the recipe book

Jalapeño Cheddar Cornbread Loaf

A golden, tender cornmeal loaf studded with sharp cheddar pockets, sweet corn and gentle jalapeño heat, with a crisp cheesy top.

Jalapeño Cheddar Cornbread Loaf

Ingredients

  • 1½ cups180 gAll-purpose flour
  • 1¼ cups150 gYellow cornmeal, whole-grain
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1½ tbsp20 gGranulated sugar
  • 1½ cups shredded170 gCheddar cheesecoarsely shredded, divided
  • 1 cup130 gCorn kernels, frozenthawed and patted dry
  • 3 whole42 gJalapeñoseeded and finely diced
  • 2 medium30 gGreen onionsthinly sliced
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggs
  • ⅓ cup70 gUnsalted buttermelted and cooled slightly, divided
  • ½ tsp1 gBlack pepper

Steps

  1. Melt the butter and let it cool for 5 minutes. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about one teaspoon of the melted butter and line the bottom with parchment; save the rest of the butter for the batter.
  2. Shred the cheddar and set aside about one fifth of it for the top; the remaining four fifths goes into the batter.
  3. Thaw the frozen corn kernels and pat them dry with paper towels.
  4. Seed the jalapeño and dice it finely. Thinly slice the green onion.
  5. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar and black pepper.
  6. Add the larger portion of cheddar, the thawed corn kernels, the diced jalapeño and the green onion to the flour mixture and toss until coated.
  7. In a second bowl, whisk the buttermilk and egg, then whisk in the remaining melted butter.
  8. Pour the buttermilk mixture into the flour mixture and fold with a spatula just until no dry flour remains; a few lumps are fine.
  9. Scrape the batter into the pan, smooth the top and scatter the reserved cheddar over it.
  10. Bake 55 to 65 minutes, until the top is deep golden and a toothpick in the center comes out clean; tent with foil after 40 minutes if the cheese browns too fast.
  11. 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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