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Baking recipe · from the recipe book

Queso Fresco Green Chile Jalapeño Cornbread

A tender, moist loaf studded with salty pockets of queso fresco, mild green chiles, jalapeño and cumin, with a creamy sour cream crumb and a golden crust.

Queso Fresco Green Chile Jalapeño Cornbread

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1 tsp2 gGround cumin
  • 2 tbsp25 gGranulated sugar
  • ¾ cup180 gSour cream
  • ¾ cup (180 ml)180 gWhole milk
  • 2 large100 gEggsat room temperature
  • ¼ cup60 gUnsalted buttermelted and cooled slightly, plus a little for the pan
  • 1¼ cups crumbled150 gQueso frescocrumbled, divided
  • 2 oz60 gDiced green chiles, cannedwell drained
  • 3 whole42 gJalapeñoseeded and finely diced
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Heat the oven to 375°F (190°C) and brush a 9x5-inch loaf pan with a little of the melted butter.
  2. Crumble the queso fresco and set aside one quarter of it for the top; the remaining three quarters goes into the batter.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cumin and sugar.
  4. In a second bowl, whisk the eggs, sour cream, whole milk and the rest of the melted butter until smooth.
  5. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain.
  6. Fold in the jalapeño, green chiles, green onion and the three-quarter portion of queso fresco.
  7. Scrape the batter into the pan, smooth the top and scatter the reserved quarter of queso fresco over it.
  8. Bake 45 to 50 minutes, until the top is golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 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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