Triple Corn Quick Bread Recipe

Name: Triple Corn Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, divided; 1 jalapeno, ribs removed, seeded, and finely chopped; 2 cloves garlic, chopped; 1 cup corn kernels, defrosted if frozen; 1 1/4 teaspoons kosher salt, plus more for seasoning; 1/8 teaspoon freshly ground black pepper, plus more for seasoning; 1 1/2 cups all-purpose flour; 1 1/2 cups yellow cornmeal; 1 tablespoon baking powder; 1 1/2 cups extra-sharp shredded yellow Cheddar; 3/4 cup whole milk; 1 large egg, beaten; 3/4 cups canned cream corn

Servings: persons

4 tablespoons unsalted butter, divided
1 jalapeno, ribs removed, seeded, and finely chopped
2 cloves garlic, chopped
1 cup corn kernels, defrosted if frozen
1 1/4 teaspoons kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 1/2 cups extra-sharp shredded yellow Cheddar
3/4 cup whole milk
1 large egg, beaten
3/4 cups canned cream corn

1
Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
2
Add 1 tablespoon butter to a medium saute pan over medium-high heat.
3
Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes.
4
Add the corn kernels and saute for another minute.
5
Season the mixture with salt and pepper.
6
Remove from the heat to cool.
7
Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl.
8
Toss in the cheese with your hands.
9
Melt the remaining 3 tablespoons butter.
10
In a second bowl, mix together the milk, melted butter, egg, and creamed corn.
11
Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined.
12
Pour into the prepared loaf pan and bake for 45 minutes.
13
Cool on a wire rack for 10 minutes before turning out.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, divided, 1 jalapeno, ribs removed, seeded, and finely chopped, 2 cloves garlic, chopped, 1 cup corn kernels, defrosted if frozen, and more.

Yes, Triple Corn Quick Bread 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.

Triple Corn Quick Bread

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