Maple Jalapeno Cornbread

Can we admit that soup night goes from good to great when some tasty nosh cozies up to the bowl? Maple Jalapeno Cornbread is often that certain something here at the 101-Mile Kitchen. The tiniest hint of heat with mapley sweetness, a tender moist crumb, and the pleasant crunch of cornmeal is so very satisfying.

Cornbread and maple make a surprisingly good pair. Add the unique green flavor and subtle heat of jalapeno, and WOW!

Don't miss the maple butter! Whip some up while the cornbread is baking to slather on the warm bread.

Making Maple Jalapeno Cornbread

Most cornbread recipes call for buttermilk, which is an ingredient I rarely have on hand. My instincts tell me that more households may keep yogurt around than a carton of buttermilk, so I experimented with that swap with great success. The tang is still present, but the batter holds more moisture and has more spring with the use of yogurt.

Maple jalapeno cornbread can be made in a standard muffin tin, or can be baked into a twelve-inch cast iron skillet. Both turn out beautifully, so suit yourself and your needs.

I use the multi-colored heritage Abenaki corn polenta from Lonesome Whistle Farm or the Red Flint Floriani cornmeal from Camas Country Mill for this cornbread. Both are outstanding products from local companies near me, and I love the red flint flecks in both. However, any medium to coarse cornmeal will work wonderfully. Do not use fine corn flour in this recipe or you'll end up with a heavy, dense cornbread.

What Soups Are Best with Maple Jalapeno Cornbread?

Frankly, very few soups would not happily sidle up to this cornbread! My first choices would be bean-based soups and chilis. This recipe made with potatoes, corn, and poblano chiles is fantastic. Potato chowders, meaty chilis, and blended butternut, broccoli, or cauliflower soups would also be delicious with the cornbread. Really, you just can't go wrong!

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Maple Jalapeño Corn Bread

Course: Bread + Rolls

Cuisine: American

Season: All Season

Preparation: Baking

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Author: Pam Spettel

Like a little heat with your sweet? Maple jalapeño cornbread (baked in either muffin form or in a skillet) is the perfect accompaniment to seasonal soups, stews, salads, and roasts. It has buttermilk tang without the buttermilk, and bakes like a dream.

Print Recipe

Ingredients

• 1½ cups corn meal
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 medium jalapeño
• ¾ cup Greek yogurt
• ¾ cup milk
• 2 large eggs
• 1½ sticks unsalted butter (12 tablespoons), melted
• ⅓ cup maple syrup

Maple Butter

• 1 stick unsalted butter, softened
• ⅓ cup maple syrup
• flaky salt

Instructions

• Preheat oven to 400°. Generously grease the cups of a standard muffin pan, or a 12" skillet with butter or cooking spray.
• In a large mixing bowl, whisk the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt. Grate the jalapeño into the flour mixture and whisk again. Set aside.
• In a medium mixing bowl whisk the Greek yogurt to loosen it. Whisk in the milk. When the milk is fully incorporated whisk in the eggs. When the eggs are incorporated whisk in the butter and maple syrup.
• Tip the wet ingredients into the large mixing bowl with the dry ingredients. Use a silicone spatula to combine them together, scraping down to the bottom of the bowl. Stir the ingredients together only until no flour remains.
• Use a 3-tablespoon scoop or a large spoon to fill the greased muffin cups about 3/4 full with batter, or scrape the batter into the greased skillet. Place into the hot oven and lower the temperature to 375°. For muffins, bake 12 - 15 minutes or until the tops are burnished golden brown. For skillet cornbread, bake for 18-22 minutes, until the top is burnished golden brown.
• If using a muffin pan, allow the muffins to cool in the pan for 5-7 minutes. Remove the muffins from the muffin pan and allow them to finish cooling on a cooling rack. If you are using a skillet, allow the skillet to cool on the cooling rack at least 20 minutes to allow them to set up before cutting and serving them.

Maple butter

• In a medium mixing bowl, whisk together the soft butter and maple syrup until light and fluffy. (This may take a few minutes to completely incorporate the two.) Spoon the maple butter into a small serving bowl and sprinkle with flaky salt and serve alongside the maple jalapeno cornbread.