Part two of our chili adventure! As I mentioned yesterday, I can’t make chili without making cornbread. It usually makes for a rather hectic chili-making because I refuse to make cornbread from a box, but it’s always worth it.
This time, the cornbread uses a pepper roasted while making the chili. This makes it super easy and delicious to make the two at the same time, but if you want to make this on it’s own then feel free. Simply blacken the pepper all on its own in the oven under the broiler, or hold over a gas flame on the stove for a few minutes until it is sufficiently black. Either way works just as well!
I intentionally made this into a very large recipe. When you have an AJ (or insert significant other’s , child’s or homeless friend’s name) to feed, the more cornbread the better. Thus, it fills a 10″ skillet right up to the brim, and would work very well in an 11″ skillet. You could make it in a smaller square pan, and use the extra to make mini muffins, or something of the sort. But beware – it does rise quite a bit in the oven, so don’t overfill the pan too much!
This recipe is just a tad sweet, and mostly just corny-tasting. That’s personally how I like mine best. Sometimes I’ll get a chunk of cornbread that really just tastes like yellow cake, and I’m not too into that. I prefer it with a bit of crunch, whole kernels of corn, and a bit of spice. This recipe does all that! Plus – it’s vegan. And it’s delicious! Wins all around.
If you are making this with the chili I posted yesterday, here’s a quick method for getting it all done on time:
- Prep the cornbread by combining the dry ingredients in one bowl, and combining the wet in another. Keep them separate until you are ready to pop it in the oven. Preheat the oven to 400ºF.
- Pop the peppers in the oven for roasting. While those roast, prep your other chili veggies and start them in the pot.
- Peel your cornbread jalapeno first, then chop it up. Stir all the cornbread ingredients together and pop it in the oven.
- Finish peeling your peppers and continue making the chili. After 20-25 minutes of simmering, the cornbread and the chili should both be done and ready for eating.
- Do a happy food dance!
If you make this and LOVE it, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!
An extra-large cornbread recipe for those with hungry mouths to feed. A bit of spice added by a roasted jalapeño and whole corn kernels make this the perfect cornbread recipe. Yum!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 8 servings
- 1 1/2 cups cornmeal
- 1 cup whole wheat pastry flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp apple cider vinegar
- 1 3/4 cup almond milk
- 1/3 cup maple syrup
- 1 Tbsp vegetable oil
- 1 cup frozen corn kernels
- 1 roasted jalapeno, peeled, seeded, and chopped*
- Heat the oven to 400F. Generously grease a 10″ or 11″ oven-proof skillet (preferably cast iron).
- Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. Mix well.
- In a large bowl, combine the milk, apple cider vinegar, maple syrup, and vegetable oil. Add the wet ingredients to the dry and stir together until just combined. Add the corn and chopped jalapeño and fold into the batter.
- Pour the batter into the skillet, then bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes, then serve alongside your favorite chili or soup.