• Bradley & Alyssa

How to Survive Chili Denver: Easy Jalapeno Cornbread

Colorado typically has two seasons: scorching summers and powdery winters. Fall and spring are two luxuries unknown by Mile High residents. Yet this May, we saw (and experienced) what the headlines were stating: this is the rainiest start to a year in Denver since 1940. Grey skies and puddled sidewalks have infiltrated our lives and we are over it. Isn't this why we left the East Coast anyway? For 300 days of sunshine?

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The forecast remains gloomy here for the rest of the week. But we are pivoting back to Connecticut for some quality family time this week...and to be blessed with 80 degrees and sunshine. Never have we visited CT with the promise of more-beautiful-than-Denver weather. And it's making us eager to kick on our shorts and flippy floppies and use the grill to cook up some BBQ favorites. One example? We can't stop thinking about the Peruvian burgers we made last summer *drool*. Back in Connecticut, we will be doing a family cookout of ribs, corn, salad -- you name it. It will be a feast guaranteed to leave pesky kernels stuck in teeth for a minimum of two days, BBQ sauce stains forever imprinted on t-shirts and an epic food coma that will have us in bed before the sun completely sets.


But the one side dish that we couldn't seem to wait on was this easy jalapeno cornbread. A little bit sweet, a little bit of heat and a whole lot of crumbly goodness all cooked up in one sheet pan. You can also use a skillet, and even put on the grill for some added smokiness (and cool grill lines), but it's practically rainy Seattle here, thus our effort level is practically zero. Think of this as the easiest cornbread recipe you can make, with a rather impressive, flavorful result.


Check it out, you won't regret this one!




Course: Appetizer

Servings: 6-8


Ingredients

  • 1 1/2 cups almond milk

  • 2 teaspoons lemon juice

  • 1 2/3 cup all-purpose flour

  • 1 cup cornmeal

  • 4 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1 jalapeño pepper (diced, or to taste)

  • 1 cup corn kernels

  • 1/2 cup vegetable oil (or canola oil)

  • 1/2 cup maple syrup

  • 1 tablespoon vegan butter (or vegan margarine for greasing skillet)

Instructions


  1. While you preheat oven to 375 degrees, go ahead and grab all of our ingredients

  2. Bust out your finest cast iron skillet and grease that bad boy up with some veggie oil

  3. Using a small bowl, mix together your almond milk and lemon juice

  4. Chop up those spicy jalapenos and combine the flour, cornmeal, baking powder and salt into a large bowl

  5. Mix together steps 3 and 4 in a separate large bowl and set aside

  6. Melt a bit of butter in the cast iron, then pour in the contents of the large bowl

  7. Bake for 25-27 minutes until golden brown!




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