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Baking recipe · from the recipe book

Jalapeño Parmesan Cornbread Loaf with Corn

A tender, golden cornmeal loaf studded with sweet corn and green jalapeño, with a nutty Parmesan crust and a gentle kick of heat.

Jalapeño Parmesan Cornbread Loaf with Corn

Ingredients

  • 1¼ cups150 gYellow cornmeal, whole-grain
  • 1¼ cups150 gAll-purpose flour
  • 1 cup grated90 gGrated Parmesandivided
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 2 large100 gEggs
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled, divided
  • 1 tbsp20 gHoney
  • 3 whole42 gJalapeñoseeded and finely diced
  • 1 cup120 gCorn kernels, frozenthawed and patted dry
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with a little of the melted butter and line it with a parchment sling.
  2. Seed and finely dice the jalapeño. Thaw the frozen corn kernels and pat them dry. Thinly slice the green onion.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, black pepper and three-quarters of the parmesan.
  4. In a second bowl, whisk the buttermilk, egg, honey and the remaining melted butter until smooth.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir gently until just combined; a few lumps are fine.
  6. Fold the diced jalapeño, the corn kernels and the green onion into the batter.
  7. Scrape the batter into the pan, smooth the top and sprinkle with the remaining quarter of the parmesan.
  8. Bake 45 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, lift out by the parchment and cool on a rack 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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