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Baking recipe · from the recipe book

Rosemary Brown Butter Jalapeño Cornbread

A golden, tender loaf scented with nutty brown butter and piney rosemary, studded with sweet roasted green chile heat and a crackly maple-kissed top.

Rosemary Brown Butter Jalapeño Cornbread

Ingredients

  • ⅓ cup80 gUnsalted buttercut into pieces
  • 2½ tsp3 gDried rosemarycrumbled
  • 4 whole56 gJalapeñoseeded and finely diced
  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 large100 gEggsroom temperature
  • ½ cup120 gSour cream
  • ¾ cup (180 ml)200 gWhole milkroom temperature
  • 2 tbsp45 gMaple syrupdivided
  • 1⅛ tsp5 gCanola oilfor the pan

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with the canola oil.
  2. In a small skillet over medium heat, melt the butter and cook, swirling, until it smells nutty and the solids turn golden brown, 4 to 5 minutes. Stir in the rosemary and the jalapeño and cook 1 minute more, then scrape into a bowl and cool for 10 minutes.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and black pepper.
  4. In a medium bowl, whisk the eggs, sour cream, milk and half of the maple syrup until smooth, then whisk in the cooled rosemary-jalapeño brown butter.
  5. Pour the wet mixture into the dry mixture and fold just until no dry streaks remain; a few lumps are fine.
  6. Scrape the batter into the pan and smooth the top. Drizzle the remaining half of the maple syrup over the top.
  7. Bake 45 to 50 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 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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