Garlic Jalapeño Corn Bread

Suggested Garlic Variety: Bogatyr


1 C course ground corn meal - but not whole grain (that didn’t work). We used Anson Mills yellow.

1 C (plus 1 Tbl for flouring the pan) White Lily all purpose flour - We tried different flours and flour combinations. White Lily gave us what we wanted in loft, crumb & moisture. White Lily is made from a soft red winter wheat that contains less protein than spring wheat flours.

1 Tbl baking powder

1 tsp salt

1 C whole milk

1 oz. (32g) strong garlic such as Bogatyr, cloves peeled and smashed

1 medium to large jalapeño pepper (about 50 grams), cored, seeded & finely chopped

16 Tbl butter (2 sticks) plus a little to butter the pan

3/4 C brown sugar

1/4 C plus 2 tsp granulated sugar, separated

3 eggs


In a small pot, warm the milk on low until lukewarm. Add the smashed garlic. Turn the heat off and allow to sit for 30-40 minutes while you do other things.

Preheat oven to 350℉

Butter & flour a 9x13 baking pan. We used a glass casserole dish. If using an aluminum pan you may need to adjust the baking time down a little bit - 5 mins or so.

In a medium sized bowl, whisk the cornmeal, flour, salt & baking powder together. Add the finely chopped jalapeño, whisk until evenly distributed. Set aside.

With an electric mixer on medium high, cream the butter & sugars together until fluffy (about 2 minutes). Add the eggs one at a time until each is just incorporated. Scrape down the bowl.

Strain the milk mixture into a bowl or measuring cup. (Rinse and reserve the garlic for use in another dish. It will have mellowed considerably.)

With the mixer on low, add 1/3 of the flour mixture to the sugar mixture, followed by 1/2 of the milk, 1/3 of the flour, 1/2 of the milk and the last of the flour. Scrape the bowl between additions as necessary. You want everything incorporated but not over-beaten. Pour batter into the buttered baking dish and level it out with a spatula.

Sprinkle the 2 tsp of reserved sugar evenly over the top of the batter.

Bake the corn bread for 50 minutes, turn the pan 180º half way through the baking time. If a toothpick inserted into the center comes out clean, the cornbread is done.