Skillet Chili Cornbread

The following is a variation on a jalapeno cornbread recipe I saw in the April 2011 issue of Style at Home magazine.
I didn’t have certain ingredients, so I substituted. One thing about cooking is that it’s okay to modify! Don’t get too concerned when you don’t have all the ingredients a recipe calls for– if you have a suitable substitute, try it out!
I’d never made corn bread before this attempt, and I wasn’t sure what to expect since I’d made some changes to the recipe… but my goodness, it was delicious!

The flavours of this bread are rich and addictive; It starts out sweet and scrumptious and finishes with a slightly spicy zing– not overpowering, but definitely welcome.

I also like this recipe since it’s super simple. This would be a fantastic accompaniment to so many meals, especially with soups– squash or root vegetable, perhaps?

New addition to the holiday rotation? I think so!
Plus, the house smells so nice while it’s baking!

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (the original recipe called for buttermilk, but I used almond milk)
  • 1 1/2 cups cornmeal (the original recipe called for stone-ground, but I used regular yellow cornmeal)
  • 1/2 cup all-purpose flour (I used whole wheat)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 dried chili peppers, seeds whole and peppers finely chopped

Instructions:

  1. Preheat oven to 350 F.
  2. Lightly grease a 9-inch cake pan or cast-iron skillet (I used a springform pan).
  3. Mix all dry ingredients well in medium-sized bowl.
  4. In a large bowl, beat the eggs well. Then beat in the milk and butter (I used a fork, or you can also use a whisk).
  5. Add dry ingredients into the large bowl with the wet ingredients, and mix with a spoon until everything is fully blended.
  6. Pour batter into the prepared pan, and gently pat with your hand so that it fills the bottom of the pan.
  7. Bake on centre rack of oven for 30-35 minutes, until bread is set.
  8. Slice into slivers while still warm (to prevent crumbling) and enjoy!

Makes about 12 slices.