When I think of my mom, I think a lot about what she taught me as far as cooking goes. I was her shadow in the kitchen from as long as I can remember. I was always curious about what she was putting in her bowls, what she was mixing things with and how she was cooking them. Because we had a large family, mom had a set of core recipes she would make on a regular basis. We had a lot of pot roasts, spaghetti, soups, stews and lots of chili. Boy did we love mom’s chili! I tweaked her basic recipe with my 3 Bean Slow Cooker Chuck Roast Chili, and now that is a family favorite in my own home. When it is cold outside, there is nothing I love better than a steaming bowl of chili and some of my Sweet & Spicy Southwest Corn Bread. Boy oh boy is that a winning combination!
This is one of those recipes of mine that you can totally play with the ingredients. I am not a huge fan of jalapenos, so I sometimes replace that with a green pepper or a green chili. Chris loves jalapenos, so I will make a special batch for him with no peppers and just the jalapeno. If you are not a fan of the sweet cornbread, you can leave out the honey and it will not hurt the end result.
The onr thing I love about cornbread is the texture. It drives my husband crazy, but I will crumble a few pieces into my chili and then mix it up. Soooooo good ya’ll! But, if you are a dipper like he is, that is OK too! Basically, the cornbread is a vehicle to get that chili into your mouth, so slop that stuff up and get it into your belly STAT!! Enjoy!
Sweet & Spicy Southwest Corn Bread
- 1 cup milk
- 1/4 cup butter or margarine, melted
- 2 eggs, beaten
- 1 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 teaspoon salt
- 1 Tbsp. honey
- 1 fresh jalapeno, diced
- 1/4 orange and red pepper, diced
- Heat oven to 400ºF. Grease bottom and side of 8x8 baking pan.
- Beat milk, butter and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour batter into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
What is your secret to the perfect cornbread?