BBD #36 - Corn Jalepeno Lava Bread

Well - this is my first time participating in Bread Baking Day! It is a monthly event where people who are passionate about baking bread make bread that falls within a specific theme. Participant entries are rounded up on the first of each month and posted on the host's blog. This month the theme was "Corny Bread" hosted by Girlichef .

I didn't want to just make corn bread (although I love cornbread), so I settled for making Corn Jalepeno Lava Bread. I found the recipe on CookingBread.Com. I had never seen that website before, but it really is a great resource for people who like to bake bread or people who would like to learn or improve their skills. There are so many great recipes with step-by-step instructions and photos! Do check it out when you have a minute.

This bread was a bit time consuming to make - you make a mixture the night before and leave it sit overnight, then there are two 2 hour rises and another 1/2 hour rise prior to baking for 35 minutes. So definitely do this on a day when you have all day! But I promise - its worth it! The bread is absolutely delicious - so tender and flavourful and don't forget cheesey. And don't cut back on the jalepeno - it sounds like a lot, but trust me, it is not spicy at all - the jalepenos must mellow out as they are baked in the oven because they add a lot of flavour, but not much heat!

Now, on to the recipe:
Corn Jalepeno Lava Bread
Recipe from CookingBread.Com

The night before:

  • 1 1/4 cup bread flour (I used regular all purpose)
  • 3/4 cup water
  • 1/4 tsp instant yeast

The day of:

  • 1 3/4 cup luke warm water
  • 1/4 cup cornmeal
  • 2 tbsp butter
  • 2 tbsp honey
  • 2 tsp salt
  • 1 tsp instant yeast
  • 3 - 3 1/2 cups bread flour (I used regular all purpose flour)
  • 1 cup diced, seeded jalepeno peppers
  • 3/4 cup corn niblets
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 1/2 cups gruyere cheese, shredded


  1. The night before, combine the night before ingredients in a small bowl. Cover and let stand at room temperature 12-18 hours or overnight.
  2. In the morning combine the water and cornmeal in a small saucepan. Bring to a low boil then turn the heat down and simmer for five minutes. Stir frequently so mixture doesn't burn. Remove from heat and add the butter and honey. Stir until well incorporated.
  3. Pour into stand mixer and let stand until cooled to 110F. Once cooled, add the night before mixture, yeast and one cup of flour. Mix on low speed until well blended.
  4. Add the salt, 3/4 cup of the jalepenos and 1/2 cup of corn. Mix til blended.
  5. Start to add the flour slowly. The dough needs to be sticky, so don't add too much. While mixing on low speed, you want the dough to stick to the bottom of the bowl, but not the sides. Continue to knead on low spead for 8 minutes more. Afterwards, leave in bowl and spray with oil spray.
  6. Cover with plastic wrap and let rise for 1-2 hours until doubled in bulk.
  7. Using a wooden spoon, punch down dough, then cover with plastic wrap again and leave to rise for another 1-2 hours or until doubled in bulk. After second rise, sprinkle good amount of flour on counter (remember, dough is sticky). Take the cheese and mix in remaining jalepenos and corn. Put the dough onto floured surface and sprinkle more flour on top. Using your hands, lightly press the dough into a 12x12 square. Sprinkle the cheese on top of the dough. Roll the dough as you would if you were making cinnamon buns - you should have a nice log shaped loaf. Pinch the seam and ends closed.
  8. Take a large tea towel and sprinkle it generously down the middle with flour. Place the dough on the floured tea towel and sprinkle more flour on top. Wrap the dough with the tea towel and leave on the counter to rise for another half an hour.
  9. Before you cut the dough, preheat the oven to 425F. When oven is ready, cut the dough into 4 even pieces. Spread open the tops so the cheese is exposed. Place onto parchment lined baking tray with cheese side up. Bake in oven for 30-35 minutes. Remove and cool on a wire rack.

What great bread! I have never made bread with cornmeal before, and this was delicious! I love that there was cornmeal and whole corn in the recipe. :) This is a bit labour intensive, but sure is worth the effort. Such a unique bread and something you could mix up the flavours in over and over again. I bet some chipotle peppers would be delicious in this recipe too... the possibilities are endless. I will be making this one again!

Happy Baking my Friends! Enjoy. :)


  1. WOw! this bread is totally wonderful! Congratulations!

  2. Oh my goodness! This is such a fun bread to look at and I totally wish I could taste it. Gorgeous! I'm so happy that you started your BBD journey with a bit of CORNy bread :)

  3. This looks fabulous!!! Go Erin!

  4. I have never seen such an amazing piece of bread! Wow, yummy yummy!!!

  5. Thanks everyone for your nice comments! This bread really was absolutely delicious. :)

  6. Leave it to you to go above and beyond (not just any cornbread). I love the idea of making bread every month. This looks cheesy and delicious. I'm sure everyone in your house was drooling from the smell.

  7. Thanks Merut! I had a lot of fun with this one and the bread has been really well received by family & friends! :)

  8. You are amazing! This bread looks fantastic! Jaw dropping presentation, the photos are lovely.

  9. Thanks Michelle! Natural light makes such a difference for taking photos. :)

  10. Glad you joined us this month. Your Lava bread is amazing! Love it.

  11. Thanks Zorra! It was great to be a part of BBD. Can't wait to figure out what i'm going to make for #37!!