Savory Bean and Cornmeal Breakfast Bread with Cilantro

Name: Savory Bean and Cornmeal Breakfast Bread with Cilantro
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup (120 g) all-purpose flour; ¾ cup (90 g) whole wheat flour; ½ cup (85 g) yellow cornmeal; 2 tsp (8 g) baking powder; ¾ tsp (3.8 ml) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; 1 tsp (2 g) ground cumin; 3 large eggs, at room temperature; 1 cup (240 ml) buttermilk; 3 tbsp (45 ml) vegetable oil; 1 (150 g) yellow onion, medium, finely diced; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; ½ cup (15 g) fresh cilantro, finely chopped; 1 (25 g) jalapeño pepper, fresh, finely minced, seeds removed for less heat (optional); ¾ cup (85 g) sharp cheddar cheese, shredded (optional)

From the MyKitchenBank Kitchen

A rustic, protein-rich breakfast bread combining creamy beans, crispy cornmeal crust, and bright cilantro. This savory quick bread bakes into a golden loaf with a tender crumb and pockets of flavor, perfect for morning meals or brunch. The combination of cornmeal and whole wheat flour creates a hearty base, while sautéed onions and black beans add depth and nutrition.

Prep: 15 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 1 loaf (8 slices)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or oil it well
Have all ingredients at room temperature
Measure out dry ingredients before starting

1
Sauté onion
- Heat 1 tbsp (15 ml) of the vegetable oil in a small skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden at the edges.
- Transfer to a small plate and let cool for 2 minutes.
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Ready when: Onion is soft and golden at edges
Tip: Don't skip sautéing—it develops sweetness and removes the raw bite that can make breakfast bread taste harsh.
2
Mix dry ingredients
- In a medium bowl, whisk together 1 cup (120 g) all-purpose flour, 0.75 cup (90 g) whole wheat flour, 0.5 cup (85 g) cornmeal, 2 tsp (8 g) baking powder, 0.75 tsp salt, 0.5 tsp black pepper, and 1 tsp (2 g) ground cumin.
- Set aside.
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Ready when: Spices are evenly distributed with no lumps
Tip: Whisk thoroughly to prevent baking powder clumps that can create bitter pockets.
3
Combine wet ingredients
- In a separate medium bowl, whisk together 3 large eggs, 1 cup (240 ml) buttermilk, and the remaining 2 tbsp (30 ml) vegetable oil until fully combined and slightly frothy, about 1 minute.
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Ready when: Mixture is uniform and light
Tip: Room-temperature eggs whisk in more easily and incorporate better with the dry ingredients.
4
Add beans and aromatics
- To the wet mixture, fold in the cooled sautéed onion, 1 can (425 g) drained black beans, 0.5 cup (15 g) chopped cilantro, and the jalapeño if using.
- Fold gently until evenly distributed.
- Don't overmix.
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Ready when: Onion, beans, and herbs are distributed throughout
Tip: Fold, don't stir vigorously—this keeps the crumb tender and prevents the cilantro from being bruised.
5
Combine wet and dry
- Pour the wet ingredients into the dry ingredients and fold together with a wooden spoon or silicone spatula until just combined, about 20–30 strokes.
- Some flour streaks are okay; overmixing creates a tough crumb.
- Fold in the shredded cheddar cheese if using.
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Ready when: Batter is thick and no dry flour streaks are visible
Tip: Stop folding as soon as the dry ingredients disappear—each extra fold toughens the bread.
6
Prepare and fill pan
- Pour the batter into a parchment-lined or oiled 9×5-inch (23×13 cm) loaf pan, using a spatula to press it gently into the corners and smooth the top.
- The pan should be about three-quarters full.
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Ready when: Batter is level and fills pan three-quarters full
Tip: Smooth the top with a wet spatula so it bakes evenly; a rough top bakes faster and can brown too much.
7
Bake the breadOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 38–42 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- The edges should pull away slightly from the pan.
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Ready when: Top is golden brown; toothpick comes out clean or with just a few moist crumbs
Tip: If the top browns too quickly before the center is done, loosely tent with foil for the last 10 minutes.
8
Cool in pan
- Let the bread cool in the pan on a wire rack or folded kitchen towel for 10 minutes.
- This allows it to set enough to turn out without breaking.
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Ready when: Bread pulls away from pan edges and is firm enough to handle
Tip: Don't turn it out immediately or it may crack; the residual heat continues the cooking process.
9
Turn out and cool completely
- Turn the bread out onto a wire rack or clean surface and let it cool to room temperature, about 15 minutes.
- Slice with a serrated knife when completely cool for the cleanest cuts.
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Ready when: Bread is warm to the touch but not hot
Tip: A cool loaf slices far more neatly than a warm one; if impatient, slice warm with a serrated knife using a sawing motion.

Good to know

Tips

Sautéing the onion is essential—it removes sulfur compounds and develops natural sweetness, transforming raw onion bite into savory depth.
This bread is best served warm with butter, a dollop of crema or sour cream, or alongside scrambled eggs. It also works as a hearty side to soups or stews.
If your cilantro is coarse or stems are thick, chop it finely so it distributes evenly and doesn't create large leafy pockets.
For extra richness and flavor, brown the 2 tbsp of oil in the skillet with the onion before adding it to the wet ingredients.

Make ahead

You can prepare the dry ingredients in a container the night before. In the morning, sauté the onion, combine all components, and bake. Alternatively, bake the bread completely and store it unsliced in an airtight container; it stays fresh for up to 3 days at room temperature.

Storage & reheating

Room temperature (unsliced, in an airtight container): up to 3 days. Refrigerator (sliced and wrapped): up to 5 days. Freezer (sliced and wrapped in parchment, then foil): up to 2 months. To reheat: Wrap in foil and warm in a 325°F (163°C) oven for 8–10 minutes, or toast slices.

Substitutions

canned black beans, drained and rinsed → canned pinto beans, cannellini beans, or kidney beans. Use the same amount (drained and rinsed). Pinto beans are closest in flavor and texture; cannellini add creaminess.
buttermilk → 1 cup (240 ml) plain Greek yogurt mixed with 2 tbsp (30 ml) water, or 1 cup whole milk mixed with 1 tbsp (15 ml) lemon juice. Both work well; the lemon-milk mixture should sit for 5 minutes before using.
fresh cilantro → fresh parsley or a mix of parsley and chives. Cilantro's distinctive flavor is hard to replace, but parsley keeps the fresh herb quality and chives add a mild onion note.
yellow cornmeal → polenta (coarser cornmeal) or additional all-purpose flour. Polenta gives a grainier, crunchier texture; using flour instead creates a denser, more tender crumb with less corn flavor.