Soft, moist and studded with spicy peppers, this Jalapeno skillet cornbread makes the perfect pair for hearty bowls of chili or stew!
I woke up mid-morning in the mood for good old chili and it was fortunate that we had all the ingredients on hand to satisfy the craving and did not have to make an inconvenient trip to the store. So while G prepared his 15-minute version of the stew, I whipped up this jalapeno skillet cornbread recipe to enjoy with the delicious bowlful that was to come.
Spiked with both fresh and pickled jalapenos, the cornbread was the right balance of sweet and salty and went perfectly with G’s chili.
Cornbread and chili are definitely one of the best food pairings on earth. Can you think of anything more satisfying than this match made in heaven? Hefty chunks of cornbread are the only way to sop up chili in my book!
Fortunately, a delicious skillet of cornbread is one of the easiest things you can make. Unfortunately, it is as easy to mess up as it is to make.
The most disappointing thing in this world is a piece of cornbread that’s golden and gorgeous on the outside but is dry and crumbly on the inside. The buttermilk in this recipe does wonders in keeping a moist and tender crumb but the golden rule to remember is to mix the cornbread batter sparingly. Please do not beat it to death! Once the wet is added to the dry ingredients, stir the mixture until just combined. A few lumps here and there would be fine. 🙂
- 1-1/4 cups flour
- 1-1/2 cups cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2-1/4 cup buttermilk
- 2 eggs
- ¼ cup butter, melted
- 1 tablespoon pickled jalapenos, drained and chopped
- 1 to 2 fresh jalapenos, ends trimmed and cut into ¼-inch thick crosswise
- In a bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda.
- In a bowl, combine buttermilk, eggs, butter and pickled jalapenos and whisk to blend.
- Add wet mixture to flour mixture and stir until just combined.
- Butter bottom and sides of a cast iron skillet and dust with cornmeal. Pour batter into skillet and bake in a 450 F oven for about 25 to 30 minutes or until golden brown and toothpick inserted in the middle comes out clean. Allow to slightly cool and cut into wedges to serve.