Savory Cornbread with Jalapeños and Feta

Prep Time: 25 minutes
Cook Time: 75 minutes
Servings: 8

Our Test Kitchen has created the ultimate cornbread, chock-full of vegetables and feta, with more of those colorful ingredients sprinkled on top. Jalapeños lend a spicy kick; using a mix of red and green ones will give the dish an extra pop of color. Enjoy it as is alongside your favorite soup or chili, or slather it with softened salted butter and drizzle lightly with honey for a decadent snack. Watch carefully as the loaf bakes; if the toppings become too crisp, cover the pan with aluminum foil.


For the cornbread batter:

  • 1 1/2 cups (7 1/2 oz./235 g) medium-grind cornmeal
  • 1 cup (4 oz./120 g) all-purpose flour
  • 2 tsp. ground cumin
  • 2 tsp. baking powder
  • 2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 cups (12 oz./375 g) sour cream
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1/4 cup (2 oz./60 g) sugar

For the batter add-ins and toppings:

  • 4 green onions, white and light green portions, thinly sliced on the diagonal
  • 1/2 small red onion, minced
  • 7 oz. (220 g) feta cheese, crumbled
  • 1 ear of corn, shucked and kernels removed
  • 2 jalapeños, 1 seeded and diced and 1 thinly sliced crosswise
  • Flaky sea salt
  • Extra-virgin olive oil for drizzling


Preheat an oven to 350°F (180°C). Grease an 8 1/2-by-4 1/2-inch (21.5-by-11.5-cm) loaf pan with nonstick cooking spray.

To make the cornbread batter, in a medium bowl, whisk together the cornmeal, flour, cumin, baking powder, kosher salt, baking soda and pepper. In a large bowl, whisk together the sour cream, melted butter, eggs and sugar. Using a rubber spatula, fold in the cornmeal mixture until smooth.

Fold in all but 1 Tbs. each of the green onions, red onion, feta and corn (reserve the rest for topping the batter), then fold in the diced jalapeño.

Transfer the batter to the prepared pan and smooth the top. Sprinkle with the reserved green onions, red onion, feta and corn. Top with half of the sliced jalapeño and a generous sprinkling of flaky sea salt. Reserve the remaining jalapeño for garnishing the baked loaf.

Bake for 50 minutes. Remove the pan from the oven and drizzle the cornbread lightly with olive oil. Continue to bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, 15 to 25 minutes more. If the toppings begin to get too crisp, cover the pan with aluminum foil.

Transfer the pan to a wire rack and let cool for 25 minutes. Carefully invert the loaf onto the rack and let cool for 5 minutes more. If some of the toppings fall off, carefully place them back on the loaf. Garnish with the remaining sliced jalapeño. Cut the cornbread into slices and serve warm or at room temperature. Serves 8.

Williams Sonoma Test Kitchen