Is there anything more comforting than chili and cornbread on a cold winter night? And is there anything more disappointing than buying a beautiful slice of cornbread somewhere and then having it be dry, crumbly, and generally lacking? Disappointed with the cornbread offerings near me, I decided to create a moist, cakier version of the classic – with jalapeños thrown in for spice, of course. Try it with my easy vegetarian chili for a simple, satisfying dinner.

I’m actually up to my ears in this cornbread right now, because I decided to make three batches: one with dairy and eggs, one with dairy but no eggs, and one completely vegan. I’m happy to report that all three were enjoyable in their own right, but I’ve decided to keep working on the vegan version before posting it. The other two batches came out great, though, with the egg-free one just a little bit cakier than the batch with egg. I actually preferred it, though my husband liked the breadier texture better.

This cornbread is absolutely delicious warm out of the oven or cold from the fridge. It’s extremely flavorful – tender and buttery with wonderful jalapeño notes. While it’s fabulous on its own, I can’t help but fantasize about some delicious pairing ideas. In addition to the aforementioned bowl of chili, here are some of the ways I’ll be enjoying the three batches of cornbread I have on my hands:

• With collard greens and lentils
• As a sandwich – with cheddar and tomato
• By itself, cold from the fridge
• Warm, with butter or ghee
• Topped with avocado (growing up, my best friend and I were OBSESSED with cornbread & avocado)
• With tomato soup
• With Mexican-style black beans and sour cream
• “Loaded” – topped with beans, cilantro, tomato, avocado, cheddar, and salsa/sour cream
• With cajun-style tempeh or tofu and kale

I could keep going, but I don’t want to make you too hungry… [Read more…]