Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Spicy jalapeño, corn, and Jack bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 55) by Alexandra Stafford

  • scallions
  • Monterey Jack cheese
  • cornmeal
  • all-purpose flour
  • instant yeast
  • jalapeño chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BethNH on January 07, 2019

    The addition of grated Monterey Jack cheese makes for a nice moist loaf of bread. I subbed pickled jalapenos for fresh because that's what I had. The green flecks throughout the loaf makes for a very attractive bread. The flavor of the jalapenos is not very pronounced - more like a background flavor. We served this with beef stew and it was delicious.

  • ellencooks on May 30, 2017

    I included the seeds of the jalapeño because I wanted it to have a little kick. This was excellent!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.