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Baking recipe · from the recipe book

Jalapeño Queso Fresco Corn Loaf with Cilantro

A tender, moist savory loaf studded with sweet corn kernels, pockets of mild, salty queso fresco, fresh jalapeño heat and bright cilantro, with a golden, crisp-edged crust.

Jalapeño Queso Fresco Corn Loaf with Cilantro

Ingredients

  • 2 cups250 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 1 tbsp15 gGranulated sugar
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • 2 large100 gEggsat room temperature
  • ½ cup120 gSour cream
  • ½ cup (120 ml)120 gWhole milk
  • ¼ cup60 gOlive oil
  • 1 cup150 gCorn kernels, frozenthawed and patted dry
  • 1 cup crumbled120 gQueso frescocrumbled
  • 3 whole42 gJalapeñoseeded and finely diced
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. Prepare the add-ins first: thaw the frozen corn kernels and pat them dry, crumble the queso fresco, seed and finely dice the jalapeño, and chop the cilantro. Set them aside separately.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cumin and black pepper until evenly combined.
  4. In a medium bowl, whisk the eggs, sour cream, milk and olive oil until smooth.
  5. Pour the egg mixture into the flour mixture and stir with a spatula just until no dry streaks remain; a few lumps are fine.
  6. Set aside about one quarter of the queso fresco for the top. Gently fold the thawed corn kernels, the jalapeño, the cilantro and the remaining three quarters of the queso fresco into the batter.
  7. Scrape the batter into the lined pan, smooth the top, and scatter the reserved quarter of the queso fresco over it.
  8. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  9. Cool the loaf in the pan for 10 minutes, then lift it out by the parchment and cool on a rack for at least 1 hour 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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