I always enjoy having cornbread with chili and I wanted to try something a little different with the cornbread that I made to go with my beef and black bean chili . Cornbread is another one of those foods where the basic recipe is really just the starting point as there are so many different ingredients that you can add to it. I certainly do like to experiment and in the past I have tried adding different kinds of cheeses, bacon, kernels of corn and even cranberries. One of the nice things about about cornbread is that it can be just a touch on the sweet side and I was thinking that some spicy hot jalapenos would go particularly well with that sweetness in addition to adding some pretty flecky of green. Of course one trick to making a really tasty cornbread is to use bacon grease for the fat, though butter or oil also work and buttermilk adds a hint of tanginess and helps keep things nice and moist. This cornbread would make the perfect side for any bowl of chili but for me, things were just getting started because I had even bigger plans for the leftovers!
Jalapeno Cornbread
Butter milk cornbread with the spicy hit of jalapenos!
ingredients
- 1 cup buttermilk (or milk)
- 1/4 cup oil, butter or bacon grease
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jalapeno peppers, seeded and finely diced
directions
- Mix the buttermilk, oil and eggs.
- Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Mix the dry ingredients in to the wet and then mix in the jalapeno peppers.
- Pour the Mixture into a grease 9×5 inch loaf pan and bake in a preheated 375F/190C oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.
Girlie Blogger says
December 14, 2011 at 11:53 pmOuch! Jalapeno. The bread looks delicious but my mouth would be burning afterward.
http://www.thegirlieblog.com
Anonymous says
December 15, 2011 at 12:11 amThis looks great! Being a Texan I make this all the time, have added Monterrey Jack Cheese, with green chilies and sometimes if I don't have jalapenos (hasn't ever happened), I use Pepper Jack Cheese. Your recipes look great!
Nunezcouch
Lisa says
December 15, 2011 at 12:24 amI'll skip the bacon grease, but I do so love cornbread with Jalapenos. As always, your blog is a valued resource.
Anonymous says
December 15, 2011 at 1:14 amJust want to thank you for your talent. I love your blog.
Anonymous says
December 15, 2011 at 1:14 amJust want to thank you for your talent. I love your blog.
julie @ the semi-reformed nerd says
December 15, 2011 at 2:04 amYum! Jalapeno cornbread is one of my most favorite things, especially in the fall. Thanks for sharing!
Anonymous says
December 15, 2011 at 2:08 amThis is honestly my dream! Love this!
Rosa's Yummy Yums says
December 15, 2011 at 6:34 amIt is beautiful and looks so moist!
Cheers,
Rosa
chinmayie @ love food eat says
December 15, 2011 at 8:11 amLooks like the perfect accompaniment for my todays dinner soup 🙂
Joanne says
December 15, 2011 at 11:21 amI wish I had had this cornbread to go with my chili! Love that hint of spice!
receitas para a felicidade says
December 15, 2011 at 12:59 pmlooks so good hummmm, a great recipe…Thank you for sharing Kevin
Erin @ The Spiffy Cookie says
December 15, 2011 at 2:19 pmHow creepy. I just posted my mom's jalapeno cornbread recipe yesterday!
TheSavvyKitchen says
December 15, 2011 at 2:25 pmI LOVE jalapeno cornbread! Yum! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!
Texas gal says
December 15, 2011 at 4:08 pmWe always make jalepeno cornbread with chili, we add a cup of corn to the mix as well. It is delish.
Mandy says
December 15, 2011 at 4:57 pmhttp://allireallyneedtoknow2.blogspot.com/2011/12/dear-kevin.html
Becky {Becky Bakes} says
December 15, 2011 at 11:46 pmChili and this cornbread are going on my menu rotation SOON! Looks fantastic!
Kathleen Richardson says
December 16, 2011 at 11:34 amTry adding a cup or two of shredded cheddar cheese. Not only tastes fantabulous, but also cuts the burning sensation for those of us who prefer it a bit milder. Haven't had this in ages. Thanks for the yummy reminder.
Anonymous says
December 17, 2011 at 12:49 amWill you marry me?
Lane says
December 18, 2011 at 4:43 amMade this to go along with my chili the other night and it was delicious! As always, thank you for a wonderful recipe 🙂
Anonymous says
May 29, 2012 at 11:32 pmyabadaba doo
Queen of Quinoa says
February 23, 2013 at 11:53 pmJust adapted these to be gluten-free and turned them into muffins. Can't wait to try them! Thanks for the inspiration 🙂
Anonymous says
March 10, 2015 at 6:49 amMade it today. Turned out great. Used 8×8 baking dish, so I was a little concerned it would be dry, but the buttermilk kept it moist. Next time I'm going to add cheese. Thanks for the recipe.