Cheese, Jalapeño, and Salted Herb Cornbread
A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1
Looking for a little “kick” in your traditional cornbread? This recipe is for you! With melty cheese, a touch of jalapeños for heat, and of course, our essential Bas-du-Fleuve salted herbs, this cornbread is anything but ordinary. Every bite offers a perfect blend of soft corn and the savory, aromatic flavors of the herbs.
Easy to prepare and always a hit, it pairs wonderfully with a hot soup, a spicy chili, or simply a beautiful fresh salad. Whether for a family meal or to impress your guests, this cornbread will satisfy every craving. Get cooking and let yourself be surprised!
Prep Time
15 min
Cook Time
35 to 40 min
Servings
8 to 10
Ingredients
- 2 cups fine cornmeal
- 1 ⅔ cups all-purpose flour
- 2 to 2 ½ cups milk
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 eggs
- ½ cup vegetable oil (You can use canola, corn, or even olive oil depending on your preference.)
- 2 tablespoons Bas-du-Fleuve salted herbs (from the jar)
- 2 cups shredded cheddar cheese (we chose marbled cheddar)
- 2 tablespoons finely chopped jalapeños
Instructions
1. Preheat the oven to 400°F (200°C).
- Make sure the oven is fully heated before you start baking. This helps achieve a beautiful golden crust.
2. Prepare two bowls: one for dry ingredients and one for wet ingredients.
- Dry ingredients: In a large bowl, mix the cornmeal, flour, sugar (if using), and baking powder. This mixture should be well combined.
- Wet ingredients: In another bowl, lightly beat the eggs, then add the oil and milk. Mix well.
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3. Incorporate the dry ingredients into the wet ingredients.
- Gradually pour the dry mixture into the bowl of wet ingredients while stirring gently. Mix until just combined, without overworking the batter. You should have a smooth texture that isn’t too liquid. If the batter seems too thick, add a little more milk, up to 2 ½ cups total.
4. Add the salted herbs, shredded cheese, and jalapeños.
- Once the batter is well mixed, fold in the Bas-du-Fleuve salted herbs, shredded cheese, and chopped jalapeños. Mix gently to evenly distribute the ingredients throughout the batter.
5. Pour the batter into a pan.
- Use a greased loaf pan or one lined with parchment paper. This will prevent the bread from sticking and make it easier to remove.
6. Bake for 35 to 40 minutes.
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let it rest before slicing.
- Once baked, remove the bread from the oven and let it cool for at least 10 to 15 minutes. This allows the bread to firm up, making it easier to slice.
- Extra Tips
- Serving suggestions: This cornbread is delicious served with a bowl of chili, a comforting soup, or as a side for a main course.
We love serving it warm with butter and a sprinkle of dehydrated salted herbs.
- Variation: If you prefer a milder taste, replace the jalapeños with bell peppers. There you go! This recipe is perfect for fans of Quebecois terroir cuisine, with a nice spicy kick from the jalapeños and a distinctive savory taste from the Bas-du-Fleuve herbs.
Enjoy!
