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.
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.
- 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
- 1 cup (8 oz, 240 ml) warm water
- 1 teaspoon salt
- 1 tablespoon honey
- 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:
- Bellpeppers and Cheese Scones by Basic N Delicious
- Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
- Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
- Capsicum Onion Pizza with Wholegrain Base by Ambrosia
- Cheddar and Jalapeño Scones by Herbivore Cucina
- Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
- Crushed Red Pepper Grissini by Karen’s Kitchen Stories
- Fatayer Jebneh by Mayuri’s Jikoni
- Green Chile and Cheddar Biscuits by Hezzi-D’s Books and Cooks
Hatch Chile Zucchini Bread by Magnolia Days
Jalapeño Bread by Cook’s Hideout
Jalapeño Flour Tortillas by Hostess At Heart
Jalapeño Sourdough Corn Bread by Baking Sense
Msemen Maamer – Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes
Parmesan Cracked Pepper Beer Bread by Cindy’s Recipes and Writings
Pepper Pav Buns by Sizzling Tastebuds
Roasted Red Pepper Bread by A Shaggy Dough Story
Roasted Red Pepper Fougasse by Spiceroots
Spicy Herb Monkey Bread by Passion Kneaded
Whole Wheat Spicy Rolls by Gayathri’s Cook Spot
Vegetable Stuffed Braided Bread by My Cooking Journey
Zucchini and Pepper Cornbread by Palatable Pastime