Jalapeño Cornbread with Maple Butter
Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.
As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.
I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!
Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!
If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!
If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.
| Cook Time | 20 minutes |
| Servings |
slices
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- 1 1/2 cups Bob's Red Mill Paleo Flour
- 1/4 cup Almond milk sub cashew/coconut milk
- 1 tsp Baking Soda
- 1 tsp Pink salt
- 3 Eggs
- 4 tbsp Ghee or Grass-fed butter melted - sub avocado/coconut oil
- 1 tbsp Honey sub maple syrup
- 2 tsp Apple Cider Vinegar
- 1-2 Jalapeños deseeded and diced
- 1-2 tbsp Coconut oil sub avocado or high heat oil
- 4 tbsp Ghee or Grass-fed butter
- 1 tbsp Maple syrup
Ingredients
Maple Butter - optional
|
|
- Preheat oven to 425 degrees.
- On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
- In a bowl, combine the flour, baking soda, and salt.
- In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
- Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
- Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
- Once the oil is hot enough, add all of the batter to your skillet.
- Cook for 1-2 minutes until the edges start to brown.
- Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
- Stir together butter and maple syrup until combined.
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