Few things make for a better dinner during the coldest days of winter than a big, hearty bowl of chili. Whether you prefer your chili without beans, with only beans, with chicken, beef or over spaghetti, this dish is the definition of comfort food. But after you eat a few spoonfuls of chili, it’s nice to have a little something-something to break up the monotony of eating stew. Enter: cornbread, the lowkey star of winter sides.
The sweetness, lightness and crumbliness of an amazing homemade cornbread is the perfect accompaniment to a chunky, tomato-based chili recipe, as it contrasts the soup with nearly every single element. And we think the best way to make cornbread is to utilize a cast iron skillet.
Best known for searing steaks and cooking frittatas to perfection, the cast iron skillet can do a whole lot more than you think it can, including baking cornbread. The heavy weighted pan leads to crispy crusts and exteriors and a pillowy inside that is impossible to resist. Add in some cheese and jalapeños for a little extra surprise, and you’re good as gold.
For our cornbread recipe, you need to start off by combining cornmeal with flour, baking powder and salt. The flavor comes from nutty browned butter (made in your cast iron skillet!), buttermilk, brown sugar and mix-ins like scallions, jalapeños and cheddar cheese. This is a seriously jam-packed cornbread, after all. Then, you just bake it for 30 to 40 minutes and serve it topped with butter or honey for extra deliciousness. Serve alongside your chili, barbecue or any more of the best recipes for game day.
Cast-Iron Jalapeño Cornbread Recipe
Ingredients
