cornbread

{Recipe} Jalapeno Cheddar Skillet Cornbread

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Jalapeno Cheddar Skillet Cornbread

I don’t know about you but I am crazy for cornbread and honestly I don’t make it enough! I love to make my cornbread more on the savory side and love to add corn kernels to it as well as a little spice.  This time I decided to make it even more special by adding vegan cheese and green onions and served it along side my Chipotle Butternut Squash Chili.

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons evaporated cane sugar
  • 1 tablespoons baking powder
  • 1 teaspoons kosher salt
  • 1 cup unsweetened almond milk
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 4oz Earth Balance, melted, plus extra to grease the pan
  • 1 cup Cheddar Dayia, grated
  • 1/4 cup chopped scallions, white and green parts
  • 1 jalapeno pepper, seeded and minced
  • 1 cup corn kernels, frozen or fresh

Preheat the oven to 350 degrees F. Grease a cast iron pan.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, flax egg, and butter.  Add the wet ingredients to the dry and stir just to combine. Fold in the  Mix in the Dayia, the scallions, jalapenos and the corn.

Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into 8 triangles. Serve warm or at room temperature.

Chili and XO Cornbread

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Last night dinner was all about using up ingredients in the fridge which included:

2/3 of a yellow onion
refried black beans
whole plum tomatoes with juices
remainder of a jar of salsa

I decided that those four ingredients combined with a few other staples I had in the kitchen were the perfect ingredients to make a nice and hearty black bean chili.


 Towards the end I remembered that I had a bag of frozen corn the freezer and decided to add a few handfuls to add a little sweetness to the spicy chili (I was a little heavy handed on the chipotle chili powder). The end result was a nice big bowl of spicy rich black bean chili, so good!

To go with this tasty black bean chili I decided to try out the Gluten Free Corn Bread Mix that  Lindsey of XO Baking Co. sent me to try out.  The mix calls for milk, eggs and butter but I veganized it by using unsweetened almond milk, flax “eggs” and soy free Earth Balance.

I was a little nervous about how it was going to turn out with the flax “eggs” but the end result was something delicious.  The cornbread was slightly sweet, just how I like my corn bread and it was the perfect pairing to the spicy chili.  I ended up having two slices of cornbread dunked in my chili- the perfect pairing!