Jessica Harriss Herbed Cornbread Recipe

Name: Jessica Harriss Herbed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 3/4 cup stone-ground yellow cornmeal; 1/4 cup unbleached flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon dried thyme leaves, crumbled between the fingertips; 1/3 cup milk; 2 teaspoons to 1 tablespoon finely chopped pickled jalapeno peppers; 1 egg; 3 tablespoons butter, melted; 1/4 cup corn kernels, cut from 1 ear of fresh corn; or frozen corn kernels, measured and defrosted; or canned, very well-drained

Servings: persons

Vegetable oil cooking spray
3/4 cup stone-ground yellow cornmeal
1/4 cup unbleached flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon dried thyme leaves, crumbled between the fingertips
1/3 cup milk
2 teaspoons to 1 tablespoon finely chopped pickled jalapeno peppers
1 egg
3 tablespoons butter, melted
1/4 cup corn kernels, cut from 1 ear of fresh corn; or frozen corn kernels, measured and defrosted; or canned, very well-drained

1
Preheat the oven to 425F.
2
Spray an 8-inch square baking pan, preferably glass or glazed ceramic, with oil.
3
Combine the cornmeal, flour, and sugar in a large bowl, and sift in the baking powder and salt.
4
Whisk together the thyme, milk, jalapenos, egg, and melted butter in a smaller bowl.
5
Stir into the dry ingredients gently so that the mixture is thoroughly moistened, but dont overbeat it.
6
Stir in the corn kernels, distributing them evenly throughout the batter.
7
Transfer the batter into the prepared pan, place it in the oven, and bake until the top is lightly browned and a toothpick comes out clean when inserted into the middle, about 20 minutes.
8
Serve hot.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil cooking spray, 3/4 cup stone-ground yellow cornmeal, 1/4 cup unbleached flour, 2 tablespoons sugar, and more.

Yes, Jessica Harriss Herbed Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jessica Harriss Herbed Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions