This easy whole-grain cornbread loaf is flavored with spicy jalapeños and herbaceous fresh chives.
(This post is sponsored by Horizon Organic® but the thoughts and opinions expressed are my own.)
Is there anything better than the combination of corn and chile peppers right now?
I’ve been turning to this flavor marriage a lot lately. The corn-plus-pepper combo is especially perfect during this late-summer/early-fall season. (Really, though, something I crave all year round.)
It’s difficult to find good fresh corn once winter hits, so I thought I’d create a recipe that incorporates cornmeal, one of those underrated (and always available) pantry ingredients that’s worth adding to your staple-grain stash.
Also in my pantry lately?
Horizon Organic® shelf-stable milk cartons. They’re ideal for occasional dairy consumers like me since you can open only as much as you need for what you’re making. I also love that they’re a Certified B Corporation® as a part of Danone North America.
Assuming I have these and a few other staples stocked, It’s pretty easy to make a whole-grain cornbread loaf at home.
I love a warm slice of this Jalapeño Chive Cornbread for breakfast or an afternoon snack, but it’s also a satisfying side to serve with soups, salads, and everything else.
Cornbread is always a good idea. We know this.
How to Make Jalapeño Chive Cornbread:
Before you mix together the cornbread, the first step is preparing the jalapeño peppers that’ll go on top. Of course, you can skip this part altogether, but I really like the way the charred peppers add some extra interest and flavor.
To make them, cut a couple of peppers lengthwise, remove the seeds, and cook them on a grill pan or cast-iron skillet over high heat until they’re tender and browned in places.
The cornbread itself is really easy to make.
Just follow these steps:
- Stir dry ingredients in a large bowl
- Stir together the wet ingredients in another bowl
- Stir the wet ingredients into the bowl with the dry ingredients
- Pour the batter into a loaf pan (here’s where you also add the topping)
- Bake at 400 degrees until the top turns golden brown and an inserted toothpick comes out clean
How long does homemade cornbread last and how should it be stored?
Homemade cornbread will stay fresh anywhere from a couple of days to a few months depending on how you store it.
If you plan to eat it within two days, you can wrap it up and store it at room temperature on the countertop.
If you think it’ll take around a week for you to finish up your loaf, cover and store it in the fridge.
You can also freeze cornbread—useful for making a few batches all at once.
Store cornbread in a freezer-safe bag inside a hard container (to prevent it from getting smashed) for up to three months.
Try This Jalapeño Chive Cornbread With:
- Skillet Mac and Cheese
- Black Bean Taco Bake
- Harissa Bean Chili
- Roasted Cabbage Caesar Salad
- Corn Chowder
- 2 jalapeño peppers, halved lengthwise and seeds removed
- 2 tablespoons chopped chives
- 1 ¼ cups whole wheat flour (225 grams)
- 1 ¼ cups cornmeal (200 grams)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Horizon Organic® Lowfat Milk
- ½ cup maple syrup
- 1 egg
- ⅓ cup Horizon Organic® Mexican Style Shredded Cheese
- 1 jalapeño pepper, minced
- 2 tablespoons chopped chives
- Horizon Organic® Butter
- Spread jalapeño peppers on a grill pan or cast-iron skillet over high heat. Cook 5 minutes, flip, and cook 5 additional minutes, or until the peppers are tender and browned in places. Remove from heat and set aside.
- Preheat oven to 400 degrees Fahrenheit and grease a 1.5-quart glass loaf pan.
- Stir flour, cornmeal, baking powder, and salt in a large mixing bowl.
In a separate bowl, whisk Horizon Organic® Lowfat Milk, maple syrup, and egg. Pour wet ingredients into the bowl with the dry ingredients and stir until combined.
Fold in Horizon Organic® Mexican Style Shredded Cheese, minced jalapeño pepper and 2 tablespoons of chopped chives, and pour the batter into the loaf pan.
- Press the cooked jalapeño peppers and remaining 2 tablespoons chives into the top of the batter.
- Place loaf pan on the center rack of the oven and bake 35 minutes, or until an inserted toothpick comes out clean and the edges turn golden brown.
- Remove cornbread from the oven and cool in the pan for 10 minutes. Once, cooled, flip the pan over to remove the cornbread loaf, and allow it to cool completely on a wire rack on the countertop.
Slice into pieces and serve with Horizon Organic® Butter if desired.
Wrap and store at room temperature up to three days or in the refrigerator up to a week.
Store in a freezer-safe bag and freeze up to three months.
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