the recipe issue williams-sonoma.com_7 from our test kitchen savory cornbread with jalapeños and feta kernels from 1 ear of corn diced and 1 thinly sliced flaky sea salt extra-virgin olive oil in the diced jalapeño sprinkle with the reserved green top with half the sliced jalapeño and sprinkle with salt drizzle lightly with olive oil continue baking until a toothpick inserted into the center comes out with only a few moist crumbs if the toppings begin to get too then turn the loaf out onto the remaining jalapeño savorycornbread
