Jalapeño Cornbread
Inside of this golden bake there are bits of shallot, pepper and jalapeno that add to the already incredible flavor of corn.
My goodness – my skillet has never been happier to house such a gem of a dish.
I may be speaking for my skillet, but I feel we share the same feelings. There are many a kind of cornbread. Ones that are very smooth, gritty and even a blend of both. I grew up eating what i call the ‘original cornbread’. It’s comprised mostly of cornmeal, which gives a nice bite.
Inside of this golden bake there are bits of shallot, pepper and jalapeño that add to the already incredible flavor of corn. I gave it my own twist and added in a ripe banana, which creates a soft + sweet flavor.
Baking this dish in a cast iron skillet, allows you to achieve that nice golden crisp around the rim – elevating the experience. I know you will love this recipe, especially paired with our maple butter.
This is a very special one for me and I hope you enjoy!
Jalapeño Cornbread
Ingredients
- 2 cups coarse yellow cornmeal
- 1.5 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp maple syrup
- 3 shallot, diced small
- 5 garlic, diced
- 1 anaheim pepper, chopped small *
- 1 tbsp + ⅓ cup olive oil
- 1 ripe banana
- 2 jalapeños, diced small
- 1 tbsp plant butter *
- 1 cup plant milk *
- 1 tbsp lemon juice
- 2 tbsp ground flax
- 6 tbsp water
- ½ cup chickpea flour
Instructions
- Make flax egg by combining ground flax and water – allow to sit for 5 minutes
- Make buttermilk by combining plant milk and lemon juice – allow to sit until it curdles
- Place seasoned cast iron skillet inside oven
- Preheat oven to 430 degrees
- In a large mixing bowl add cornmeal, chickpea flour, salt, baking powder, baking soda – stir to combine
- In a large skillet on low heat, add 1 tbsp olive oil
- Once the oil is warm, add shallot and anaheim pepper – saute for 4 minutes
- Add in garlic and saute for 1 minute more
- In a separate large mixing bowl add buttermilk, flax egg, maple,⅓ cup olive oil, banana – and give it all a good mix to combine (breaking up that banana)
- Stir in pepper-shallot-garlic saute into wet ingredient bowl
- Now you should have two bowls, one for wet ingredients and one for dry ingredients
- Add your wet ingredients into your dry ingredients and mix – careful not to overmix
- Stir in the diced jalapeños (2 stirs)
- Carefully remove hot skillet from oven and melt plant butter onto base of skillet and on sides where the batter will rest
- Add in your cornbread batter to the skillet, spreading evenly with a spatula
- Top with sliced jalapeño for extra beauty
- Bake 20 minutes until lightly golden *
