Nothing pairs with Saturday football better than chili and cornbread. The whole house permeates with the bubbly aroma of the spicy chili, making my mouth water and taste buds jump to attention. Now if only I could enjoy my chili and cornbread while watching my hometown team dominate the playoffs... Oh well, there's always next year, right?!
But this post is specifically about the cornbread. Chili by itself is certainly delicious. But paired with chewy, moist cornbread seasoned with jalapenos, cheddar cheese and scallions? Out of this world. I happened across this cornbread recipe via Let's Dish. It had all the qualities I was looking for: Super moist and fluffy (not dense), and extra flavors that pair well with a big ole pot of chili. And guess what? The bread even pairs well with a scrambled eggs breakfast as well. I know, I just had it. Yum.
1 1/2 c. flour
1/2 c. yellow cornmeal
2 Tbs. sugar
1 Tbs. baking powder
1 tsp. salt
1 c. milk
2 eggs, lightly beaten
1/2 c. (1 stick) butter, melted
1 1/4 c. grated sharp cheddar cheese
2 scallions, finely chopped
2 Tbs. seeded and minced jalapeno peppers
Preheat oven to 350 degrees F. Grease an 8" by 8" baking dish liberally with cooking spray. Set aside.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk to incorporate. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet ingredients into dry ingredients and mix until just incorporated (may still be lumpy). Fold in 1 c. cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.
Once rested, spread mixture evenly into greased baking dish and sprinkle with remaining cheese. Baking for 30 to 35 minutes, or until toothpick comes out clean. Cool slightly and cut into squares.