Name: Cornbread with Jalapeños and Feta
Yield: Makes 8 servings
Ingredients: 1 ear of corn, shucked and kernels removed; ¼ cup (1¾ oz/50 g) sugar; 2 jalapeño chiles, 1 seeded and diced and 1 thinly sliced crosswise; ½ small red onion, minced; 1½ cups (6¾ oz/190 g) medium-grind cornmeal; 1 cup (4¼ oz/120 g) all-purpose flour; 2 teaspoons ground cumin; 2 teaspoons baking powder; 7 oz (200 g) feta cheese, crumbled; 1½ cups (12 oz/340 g) sour cream; ½ cup (4 oz/115 g) unsalted butter, melted and cooled slightly; 2 large eggs; 2 teaspoons kosher salt; ½ teaspoon baking soda; ½ teaspoon freshly ground pepper; 4 green onions, white and light green parts only, thinly sliced on the diagonal; Flake salt; Extra-virgin olive oil, for drizzling

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

This may be a bold claim, but we have created the best cornbread ever. We are not saying it’s because of the sour cream added to the batter, but we aren’t not saying that either. Sour cream creates an extremely tender crumb, so much so that we considered calling this a savory corncake. So to bring this recipe back to its cornbread roots, we loaded it with familiar flavors, like feta, jalapeños, and red onion. If the toppings become too crisp when baking, cover the top loosely with al