This is a super quick and easy cornbread recipe that you can literally throw together in 10 minutes. Sometimes cornbread can be really dry, but the buttermilk in this recipe keeps it quite moist. I have included some buttermilk substitutions, just in case you don’t feel like running out to the store to pick some up.
I sometimes like to get creative with what I add to the cornbread. The last time I added chives from my garden in addition to the jalapeno. It was a good first effort, but it needs some work. Green onion might work better.
You probably noticed how generously I buttered the skillet. You need to do that to ensure that it comes out in one piece. The butter bakes into the cornbread and makes it taste even more delicious.
I’ve also included my smoky Mexican chili recipe for you to enjoy with the cornbread.
Sweet and Spicy Jalapeno Cornbread
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 3 tbsp sugar
- 1 tbsp and 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 1/3 cups buttermilk (See note)
- 1/4 cup melted and cooled butter, plus more for buttering the skillet
- 1 cup corn kernels (fresh, frozen or canned)
- 3 jalapeno peppers, de-seeded and diced
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Generously butter a 9 or 10 inch cast iron skillet or non-stick pan.
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Combine all of the dry ingredients in a large bowl.
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Combine all of the wet ingredients in a medium bowl.
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Add the wet ingredients to the dry ingredients. Whisk until combined.
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Add the corn and diced jalapeno and stir with a spatula or wooden spoon until incorporated.
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Ladle the batter into the skillet.
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Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Check it at 40 minutes.
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Allow the cornbread to cool for 15-20 minutes before turning it out onto a serving dish.
If you don’t want to buy buttermilk, you can use 2% or whole milk instead and add a tsp of vinegar to it. Let it rest for 5 minutes and then stir. Alternatively, if you happen to have sour cream on hand, you can add a teaspoon of sour cream to the same quantity of milk, in lieu of buttermilk.
Sweet and smoky Mexican-inspired vegetarian chili
- 1/4 cup extra virgin olive oil
- 2 medium onions, chopped
- 1 medium yam, chopped
- 1 bell pepper (red, yellow or orange), chopped
- 1 jalapeno pepper, de-seeded and diced
- 4 cloves of garlic, diced
- 1 tbsp chili powder
- 3 tsp smoked paprika
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 3/4 tsp sea salt to start, more to taste
- 1/8 tsp cayenne pepper
- 1 cup vegetable broth
- 1 can (796 ml) crushed tomatoes
- 1 can (540 ml) black beans, drained and rinsed
- 1 can (341 ml) corn, drained and rinsed
- 1 jar (285 ml) roasted red peppers, drained and rinsed
- 1 chipotle pepper in adobo
- 1/2 lime, juice (or 1 tsp red wine vinegar)
- 1/4 cup sour cream (optional)
- 1/2 cup cilantro
- 1/4 cup queso fresco or crumbled feta (optional)
- 1 jalapeno, de-seeded and sliced
- 1 avocado, sliced (optional)
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Add the olive oil to a large saucepan or pot on medium heat. When the oil is warm, add the chopped onions and stir for a couple of minutes. Then add the chopped yam and stir for a couple more minutes. Then add the chopped bell pepper and stir for another minute. Finally add, the diced jalapeno pepper and the garlic and stir for one more minute.
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In a small bowl, stir the dry spices. Add the dry spices mixture and stir for a minute. Then add the vegetable stock and stir.
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Add the crushed tomatoes to the pan and stir. Put the lid on the pan. Turn the burner downt to low heat and allow the chili to simmer.
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While the chili is simmering, you can make the red pepper sauce. Put the drained and rinsed roasted red peppers, one chipotle pepper and the juice of half a lime in the food processor and blend until smooth.
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Add the red pepper sauce to the chili and stir. Allow the chili to simmer for another 20 minutes or longer if you have time. It will taste better the longer you let it simmer.
You can freeze the remaining chipotle peppers. Spread them out individually on a plate lined with parchment paper. Freeze the peppers for a couple of hours. Put them in a freezer bag for the next time you make chili.