Jalapeno Cornbread and Chilli



Where I was waking up at the crack of dawn over the weekend, I’ve been sleeping 10-12 hours a night since then. Maybe it’s the cornbread. Heavy, cheesy and satisfying, this was a fantastic addition not only to the turkey chili I slow-cooked alongside it, but also with breakfasts, lunches and dinners through the following week.

I discovered that cornbread goes well with just about everything. Cornbread goes well with coffee. Cornbread goes well with pork chops, cornbread goes well with reruns of Knots Landing, What’s My Line? and Alias. Cornbread goes well with Smitten Kitchen perusing. Cornbread goes well with watching Qucik Wits live in the booth. Cornbread goes well with watching DIY Network or Gay Porn? with Marc Bartolomeo and Jason Cameron. Cornbread goes well with an extra slice of cornbread!

What did I do before cornbread? Yet another recipe I originally feared but eventually mastered. Took a bit of the day, but well worth it. By contrast, the turkey chili recipe is pretty minimal, but I just scored a recipe for a more complicated “Cincinnati Chili” from my freind Eric that I hope to tackle this weekend. There’s nothing better for Valentine’s Day that a crock pot full of heartburn! Recipes follow after the jump!
Jalapeno Cornbread from Cooks Illustrated

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup yellow cornmeal
  • 4 ounces sharp cheddar cheese, shredded
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 medium jalapeno chile, cored, seeded and chopped fine
  • 3/4 cup frozen corn kernels, thawed
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled


Slow Cooker Turkey Chili

  • 1 onion, chopped
  • 2 teaspoons garlic, minced
  • 1 green pepper, chopped
  • 1 1/2 lbs ground turkey, cooked and drained
  • 1 14 ounce can red, black or white beans
  • 2 cups diced tomatoes, fresh or canned
  • 1 medium jalapeno chile, cored, seeded and chopped fine
  • 1 teaspoon cayenne pepper
  • 1 cup beef broth
  • shredded cheddar cheese (for topping)

Chil is a snap.  Add all the ingredients to your slow cooker – cover and cook on low for 8 hours or on high for 4 hours.  Top with cheddar cheese and serve with generous slices of cornbread.  I double the beef broth from the recipe I had found.  If you like it less on the watery side, use only 1/2 cup of beef broth.

For the cornbread:

Adjust oven rack to middle position, heat oven to 400 degrees.

Grease a dish with non-stick cooking spray.

Whisk flour, cornmeal, half the shredded cheddar cheese, jalapeno, baking powder, baking soda and salt in a medium bowl until combined.  Set aside.

In a food processor or blender, process the brown sugar, thawed corn kernels and buttermilk until well-combined, about 5 seconds.  Add eggs and process for another 5 seconds.  You will still have some corn lumps but that’s ok.

Using a rubber spatula, make a well in the center of your dry ingredients.  Pour the wet ingredients into the well.  Begin folding dry ingredients into wet.  Give the mixture only a few turns to combine.  Slowly add in the melted butter and continue to combine until dry ingredients are just moistened.

Pour batter into prepared baking dish.  Smooth the surface with the rubber spatula.

Spread the rest of the shredded cheddar cheese over the top of the batter just before baking (I neglected this step and threw it all into the flour mixture.  I think I missed out!)

Bake until deep golden brown and toothpick inserted into the center comes out clean, approximately 25-35 minutes.  Let cool completely.  Cut into pieces and serve!








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