Every Helping
Sign in

Baking recipe · from the recipe book

Parmesan Black Pepper Jalapeño Cornbread

A savory, nutty cornbread loaf with a crackly Parmesan-pepper crust, tender crumb from sour cream and bright pops of fresh jalapeño and green onion.

Parmesan Black Pepper Jalapeño Cornbread

Ingredients

  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 1 cup grated90 gGrated Parmesandivided
  • 1½ tbsp20 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack peppercoarsely ground, divided
  • ¾ cup180 gSour cream
  • ¾ cup (180 ml)180 gWhole milk
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gUnsalted buttermelted and cooled
  • 3 whole42 gJalapeñoseeded and finely diced
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 375°F (190°C). Line the bottom of a 9x5-inch loaf pan with parchment.
  2. Prepare the add-ins first: seed and finely dice the jalapeño and thinly slice the green onion. Set aside about a quarter of the Parmesan and half of the black pepper for the topping.
  3. In a large bowl, whisk together the cornmeal, flour, the remaining three-quarters of the Parmesan, sugar, baking powder, baking soda, salt and the remaining half of the black pepper.
  4. Use a pastry brush to grease the sides of the pan with a little of the melted butter.
  5. In a second bowl, whisk the sour cream, milk and eggs until smooth, then whisk in the rest of the melted butter.
  6. Pour the wet mixture into the dry mixture and stir gently with a spatula until just combined; a few lumps are fine.
  7. Fold the diced jalapeño and sliced green onion into the batter, then scrape it into the prepared pan and smooth the top.
  8. Stir together the reserved quarter of the Parmesan and the reserved half of the black pepper and scatter it evenly over the batter.
  9. Bake 45 to 50 minutes, until the top is deep golden and crisp and a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes, then turn out onto a rack and cool at least 30 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.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book