Corn and Jalapeño Cheese Bread
Soft, fluffy, and slightly sweet, this Corn and Jalapeño Cheese Bread blends corn, cheese, and a touch of spice for a versatile, crowd-pleasing loaf. Perfect for sandwiches, breakfast toast, or a side with soups and salads.
Equipment
- 1 large mixing bowl or stand mixer bowl
- Stand mixer with dough hook (optional)
- Measuring Cups and Spoons
- 8×4-inch loaf pan, greased
- Sharp Knife
- Plastic wrap or clean kitchen towel
- Cooling rack
- Instant-read thermometer (optional)
Ingredients
Starter Dough:
- 6 tbsp lukewarm water about 105°F
- ¾ tsp active dry or instant yeast
- ½ cup + 2 tbsp all-purpose flour
Dough:
- All starter dough from above
- ⅓ cup lukewarm water
- 1 ¼ cups all-purpose flour
- ½ cup + 1 tbsp cornmeal white or yellow
- ½ cup corn kernels fresh, frozen, or canned, thawed
- 1 large egg
- 1 tbsp honey maple syrup, or white sugar
- 2 ½ tsp vegetable oil or neutral-tasting oil
- 1 ½ tsp fine sea salt
- 1 medium jalapeño cored, seeded, and diced
Filling:
- 1 ½ cups shredded cheddar cheese
Instructions
- Prepare the Starter Dough (Poolish): Start by making the starter dough, also called a “poolish,” which adds extra flavor and tenderness to the bread. Pour 6 tablespoons of lukewarm water (around 105°F) into a large mixing bowl or the bowl of your stand mixer. Sprinkle ¾ teaspoon of active dry or instant yeast evenly over the water. For a slight boost in fermentation, you can add a tiny pinch of sugar. Allow it to sit for 3–5 minutes until the yeast becomes frothy and bubbly. Once proofed, stir in ½ cup plus 2 tablespoons of all-purpose flour until the mixture forms a smooth, sticky batter. Cover the bowl with a clean towel or plastic wrap and leave it to rise in a warm spot for 1 to 1½ hours, until the mixture becomes very bubbly and aromatic.
- Assemble the Main Dough: Once your starter dough is ready, it’s time to build the main dough. In the same mixing bowl (or a stand mixer fitted with a dough hook), add ⅓ cup lukewarm water, 1 cup of all-purpose flour, ½ cup plus 1 tablespoon cornmeal, ½ cup corn kernels (freshly cut from the cob, thawed frozen, or drained canned), 1 large egg, 1 tablespoon honey (or maple syrup or sugar), 2 ½ teaspoons vegetable oil, and 1 ½ teaspoons fine sea salt. Mix everything together until it forms a rough, sticky dough. Add the diced jalapeño and gently fold it in, ensuring the spice is evenly distributed throughout the dough.
- Knead the Dough: Begin kneading the dough either in the stand mixer on low-medium speed with the dough hook or by hand on a lightly floured surface. Gradually add the remaining ¼ cup to ¼ ½ cup of all-purpose flour in small increments until the dough comes together into a soft, elastic ball that clears the sides of the bowl. If kneading by hand, press, fold, and stretch the dough repeatedly for 8–10 minutes. The dough should be slightly tacky but not overly sticky.
- First Rise (Bulk Fermentation): Transfer the kneaded dough to a greased bowl, turning it to coat all sides with oil to prevent drying. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free area until it doubles in size, usually about 90 minutes. The dough should feel airy and puffy to the touch, but not overproofed or collapsing.
- Shape and Fill the Dough: Once risen, gently punch down the dough on a lightly floured surface to release excess gas. Using a rolling pin or your hands, roll the dough into a rectangle roughly 12×16 inches. Evenly scatter 1 ½ cups of shredded cheddar cheese over the surface of the dough. Starting from one of the long sides, carefully roll the dough into a tight log, like a jelly roll, and pinch the seam to seal it.
- Twist and Prepare for Second Rise: Using a sharp knife, slice the rolled dough lengthwise down the center, creating two long pieces. Adjust them so the cut sides are facing up. Pinch together the ends of the two pieces nearest to you. Take the right piece and lay it over the left piece, then repeat, twisting them together to create a braided effect. Pinch the far end to seal. Transfer the twisted dough carefully into a greased 8×4-inch loaf pan, seam side down. Cover loosely with plastic wrap or a kitchen towel and allow it to rise again until doubled in size, about 45–60 minutes.
- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 350°F (175°C). If using a conventional oven, do not use the convection setting, as the bread may brown too quickly.
- Bake the Bread: Place the risen loaf in the center of the preheated oven. Bake for 35–45 minutes, keeping an eye on the top. If the crust is browning too quickly, loosely tent the bread with a sheet of aluminum foil to prevent burning. For optimal doneness, use an instant-read thermometer; the internal temperature should reach 200–205°F.
- Cool the Bread: Once baked, remove the bread from the oven and let it sit in the pan for 2–3 minutes to firm up slightly. Then, transfer the loaf onto a cooling rack. Allow it to cool completely before slicing to preserve the soft, fluffy texture and prevent the cheese from oozing excessively.
- Serve and Store: Enjoy this Corn and Jalapeño Cheese Bread plain, toasted, or as a base for sandwiches. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. When ready to enjoy, thaw overnight and lightly toast for a freshly baked experience.
Notes
- This bread uses a starter dough (“poolish”) to develop extra flavor and a tender crumb.
- Starter dough should ideally sit 1–1½ hours, but 30 minutes works in a pinch (slightly less flavor).
- Add flour gradually; dough should be soft, slightly tacky, and clean the bowl without being dry.
- Rising times vary with room temperature—look for the dough to double in size rather than relying solely on the clock.
- Use fresh or thawed corn kernels for juicier, sweeter bites.
- Shredding cheese yourself improves melt and flavor compared to pre-shredded options.
- Allow bread to cool completely before slicing to maintain structure and prevent cheese from oozing excessively.
- Lightly toasting corn kernels before adding them enhances sweetness and aroma (optional but recommended).
