I created a recipe for Sourdough Cornbread with jalapenos and fresh corn. because August is the perfect time to play with peppers, all sorts of peppers; sweet, hot, pickled, black, it’s all good.
I love to bake hot peppers into bread. The starch in the bread tames the chili heat just enough to let the flavor of the particular pepper come through.
This bread would also be delicious made with habanero, or any other hot or sweet pepper. I just happened to have a bunch of jalapenos in the refrigerator from our farm share so that what I used.
If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter.
Scroll through the step-by-step photos to see how to make Sourdough Cornbread:
The flavors in this bread are just natural together. Peppers and corn are both in season, and everything is better with cheese, right? I added the cumin seeds because, well, because I just love them.
This is not a light and airy loaf of bread. Adding cornmeal and onion puree to the dough makes a hearty loaf. This is not a “cornbread” so much as a sourdough bread with corn added two ways, cornmeal and fresh corn.
You can eat this bread without any condiments at all. With the corn, cheese and jalapeno filling, it’s a snack all by itself. I ate a slice of Sourdough Cornbread with a beautiful summer tomato salad and it was a perfectly satisfying summer meal.
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
If you love this recipe as much as I do, please consider leaving a 5-star review.
Sourdough Cornbread with jalapeno and fresh corn
A hearty sourdough bread made with fresh corn, jalapeno peppers and cheese. It's a snack all by itself.
- 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
- 1 cup (8 oz, 240 ml) warm water
- 1 teaspoon salt
- 1 tablespoon honey (3/4 oz, 21g)
- 2 1/2 cups (12.5 oz, 350g) all purpose flour
- 1 cup (4 oz, 112g) cornmeal
- 2 tablespoons grated or pureed onion (about 1 small onion)
- 2 Jalapeno peppers, ribs and seeds removed, minced
- 4 oz (112g) cheddar cheese, grated
- 1 cup fresh or frozen corn kernels
- 1 teaspoon toasted cumin seeds (plus extra for topping)
- 1 egg whisked with 1 tablespoon of water for egg wash
- Combine the starter, water, salt and honey in a mixing bowl. Mix with beater on medium speed to combine. Add 1 1/2 cups all purpose flour and mix for 1 minute on medium speed.
- With the mixer running on low speed, add the cornmeal and grated onion. Switch to the dough hook. Add the remaining flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl.
- You can mix the dough by hand starting with a wooden spoon and switching to your hands when the dough gets too thick to stir.
- Turn the dough out onto a floured surface and knead a few times to create a smooth ball. Place the dough into a lightly oiled bowl, turn once to coat the dough.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
- Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Dump the dough onto a lightly floured surface (don't knead) and gently stretch to a 16"x8" rectangle. Brush the entire surface of the bread with egg wash and sprinkle the dough with the grated cheese, corn, cumin and jalapeno. From the long end, tightly roll the dough into a log, pinch the seam to seal.
- Use your palms to gently roll the log to 24" long. Cut the log in 1/2 and flip the two ends so that there is a cut and uncut end on each side of the loaf. Use your fingers to pinch the cut ends closed.
- Twist the two logs together to form twisted loaf, folding the uncut ends over the cut ends to seal in the filling
- Set the loaf on a wooden peel sprinkled with cornmeal, or sheet pan sprinkled heavily with cornmeal or lined with parchment paper. Spray a piece of plastic wrap with baking spray and cover the dough. Allow the loaf to rise about 1 - 1 1/2 hours until the dough springs back slowly when poked.
- Meanwhile, preheat the oven to 400°F, place a baking stone in the oven if you have one. Brush the surface of the bread with egg wash and sprinkle with cumin seeds.
- Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven).
- Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 200°F), about 25 minutes. Cool completely on a wire rack before slicing.
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Thanks so much Sue Slusser Lau of Palatable Pastime for hosting today’s event. Check out these other Peppery and delicious bread recipes:
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Jalapeño Sourdough Corn Bread by Baking Sense
Msemen Maamer – Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes
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Saturday 12th of November 2022
Hi there. This recipe looks great. I was wondering could this be made without the onions, peppers. I was looking to just make a sourdough cornbread.
Saturday 12th of November 2022
Yes. That should work.
Saturday 30th of July 2022
Superb! Not usualy a cornbread fan, but this bread is absolutely a winner. I used frozen corn (thawed under running water) but it was still cold enough that the bread actually needed an extra 12 minutes in the oven. Next time I'll take the corn out of the freezer much sooner.
Wednesday 30th of September 2020
Eileen, I'm getting ready to make this recipe, and unless I missed it, could you please give me an approximate time to bake? I know it says brown and hollow, but I need an idea of length of time to keep watch and monitor. Also, I am going to use a can of diced green chilies, since my husband isn't a jalapeño lover:).
Thursday 1st of October 2020
The time is listed at the top of the recipe card. It takes about 25 minutes to bake. I've added the time in the description as well.
Saturday 13th of August 2016
That is a beautifully made bread. Love that twist -- so pretty. It sounds very very flavorful too.
Sunday 14th of August 2016
Friday 12th of August 2016