Jalapeño Cornbread Recipe

Stuffed with chopped jalapeño, crimson pepper, and corn kernels, this cornbread is heartier than the standard. These additions add candy and spicy notes to the bread, which we particularly love when it is baked in a cast-iron skillet. You too can bake it in a 12-inch loaf pan; simply improve the cooking time by one other 10 minutes.

What to serve with Jalapeño Cornbread

Serve this cornbread alongside bowls of chili or one other hearty stew or soup; roast meat, fish, or greens; fried hen; or any informal supper that might use a flavorful aspect.

Methods to repurpose leftovers

In case you have leftover cornbread, you may freeze it for later or attempt one among these second-life recipe choices. Reduce leftover cornbread into cubes, allow them to dry out a bit on the counter or in an oven set to 300°F for quarter-hour, then toss them in melted butter and use them as cornbread croutons on salads and atop soups. Leftover cornbread additionally works properly as the bottom for a savory strata, in a stuffing excellent for Thanksgiving dinner, and even for a Southern tackle lobster tournedos. No matter you select, you will not wish to waste a chunk of this scrumptious bread.

Notes from the Meals & Wine Take a look at Kitchen

• You’ll want to let the veggies cool to room temperature earlier than mixing them in, which helps preserve the cornbread’s texture gentle and even.
• Beat the batter solely till simply blended — overmixing can develop gluten and make the cornbread powerful.
• If the cornbread’s high will get too darkish earlier than the inside is totally baked, loosely tent it with foil to forestall burning.