It’s nearly that time of year when we find ourselves reaching for our favorite comfort food recipes. A good pot of chili is a popular go-to, and for good reason—but sometimes its cornbread counterpart can end up stealing the show. We may be biased, but this Jalapeño Cornbread recipe does just that. The combination of corn and pickled jalapeños (creamy on the inside and crispy on the outside—yum) offers just the right amount of kick, and pairs deliciously with nearly any kind of chili. If you’re spice-averse, simply skip the jalapeños.
From Magnolia Table Cookbook page 262
Makes 6 servings
+ 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillet and for serving
+ 1 cup all-purpose flour, sifted
+ 1 cup fine stone-ground yellow cornmeal
+ 1 teaspoon kosher salt
+ ½ teaspoon garlic powder
+ 1 cup heavy cream
+ 2 large eggs
+ 1 cup drained canned white corn
+ ¼ cup chopped drained pickled jalapeños (optional; page 255 in Magnolia Table Cookbook)
+ ¼ cup chopped drained roasted pimientos (optional)
1. Position a rack in the top third of the oven and preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet.
2. In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.
3. In a medium bowl, whisk together the melted butter, cream, and eggs.
4. Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick.
5. Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.
6. Slice the warm cornbread into 6 wedges and serve at once with pats of butter.
7. Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.
Top your cornbread with a pat of butter or a drizzle of honey, or even crumble a slice on top of a warm bowl of chili. We’re excited for your to try this recipe, and let us know what you think!
You can also find this recipe with the Gaines Family Favorite Chili on the fall menu at Magnolia Table!
Note: We used a 10-inch skillet and doubled the recipe for a thicker cornbread. If you choose to double this recipe, add an additional 10-15 minutes of baking time or until a toothpick inserted in the center comes out clean.
If you’re thinking about hosting (or plan on attending) a chili cook-off this season, check out the fall issue of Magnolia Journal for recipe and hosting ideas, plus tips on how to make the most of this friendly competition.