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Albuquerque Cakebread

  • Yield: 1 round loaf


  • 2 teaspoons active dried yeast
  • 1 cup warm water (about 110?F)
  • 1 tablespoon seeded, and chopped jalapeÒo peppers
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon Emerilís Southwest Seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup grated jalapeÒo pepper-flavored Jack cheese
  • 1 tablespoon Piri Piri or
  • olive oil
  • 1 cup all-purpose flour
  • 1/2 cup masa harina
  • 1 cup yellow cornmeal


  • Line a baking sheet with parchment or wax paper.
  • In a bowl dissolve the yeast in the water. Add the jalapeÒos, cilantro, garlic, Southwest Seasoning, chili powder, salt, cheese, Piri Piri, masa harina, and 1/2 cup of the cornmeal. Knead with your hands into a smooth ball of dough. Cover the bowl with a towel, set in a warm place, and allow to rise for about 45 minutes.
  • About 15 minutes before baking, preheat the oven to 350?F.
  • Spread1 handful of cornmeal on the baking sheet, place the ball of dough on top, and sprinkle with the remaining cornmeal. Bake until golden, for about 40 minutes. Remove from the ovenand cool before serving.
  • Note: Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you canít get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers.

Recipe Details