Receta: Jalapeño Cornbread
Cornbread is one of our favourite things to whip up in the morning… if we’re ever short on bread or English muffins and want to make a quick brunch, we usually make cornbread! We always keep cornmeal in the pantry, so this comes together really quickly and without having to take a trip to the grocery store.
We love how versatile cornbread can be… we love to make it spicy (obviously) but it’s so good sweet too. Spicy-sweet, though? That’s where it’s at 😎 jalapeño cornbread with a spicy honey drizzle is amazing.
For this recipe, we made the cornbread to have with brunch. We had some leftover pulled chicken that was braised in red enchilada sauce and Pueblo Chile de Árbol + Tamarind hot sauce, some fresh pico de gallo, a fried egg, and oaxaca cheese. It was perfectly spicy and delicious. We even put on a drizzle of Three Forager’s Spicy Bee honey.
Let’s get into the recipe!
- 1 cup cornmeal
- 1 cup plus all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup milk, we used oat
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup extra-virgin olive oil
- 1 tablespoon of Pueblo El Clásico hot sauce
- 1 jalapeño pepper, half cut into rounds, half diced small
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, combine the dry ingredients (cornmeal, flour, baking powder, baking soda, and salt.)
- In a medium bowl, whisk together the wet ingredients (oat milk, egg, maple syrup, hot sauce, and oil) until the egg is well beaten.
- Pour the wet ingredients into the dry ingredients and stir until combined, careful not to over mix.
- Add in your diced jalapeños, and stir until just combined.
- Pour the batter into your prepared pan. Top with your jalapeño rounds.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let it cool, then slice and enjoy! We love it with a honey drizzle.