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Baking recipe · from the recipe book

Jalapeño Sweet Corn Cornbread with Dill

A tender, golden cornbread loaf studded with sweet corn kernels and fresh jalapeño, bright with dill and parsley and a gentle tang from yogurt.

Jalapeño Sweet Corn Cornbread with Dill

Ingredients

  • 1⅔ cups200 gYellow cornmeal, whole-grain
  • 1 cup130 gAll-purpose flour
  • 2½ tbsp30 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp5 gSalt
  • ¾ cup200 gPlain yogurt, low-fat
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 large100 gEggslightly beaten
  • ¼ cup60 gOlive oil
  • 1 tsp4 gCanola oilfor greasing the pan
  • 3 whole42 gJalapeñoseeded and finely diced
  • 1 cup140 gCorn kernels, frozenthawed and patted dry
  • 1 cup sprigs10 gFresh dillfinely chopped
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with the canola oil.
  2. Prepare the add-ins first: seed and finely dice the jalapeño, thaw the frozen corn kernels and pat them dry, chop the dill and parsley, and zest the lemon.
  3. Divide the diced jalapeño: set aside about one quarter of the jalapeño for the top and keep the remaining three quarters of the jalapeño for the batter.
  4. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
  5. In a second bowl, whisk the yogurt, milk, egg, olive oil and lemon zest until smooth.
  6. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain.
  7. Fold in the corn kernels, the dill, the parsley and the three quarters of the jalapeño kept for the batter.
  8. Scrape the batter into the pan, smooth the top, and scatter the remaining quarter of the jalapeño over it.
  9. Bake 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean.
  10. Cool in the pan 10 minutes, then turn out onto a rack and cool 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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