Jalapeño Cheddar Sourdough Cornbread

“I created this recipe with chili in mind.”

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Need something new to go with your chili at the tailgate? This recipe was created with just that in mind. Every fall at the NAU (Northern Arizona University) tailgate, we have a chili cook-off when it starts getting cold. As the sourdough lady, it is my job to provide all the bread and baked goods each week. What better option, than sourdough cornbread to go with that chili. I thought I'd add my own spicy, southwestern twist to this special cornbread.

Sourdough Living Jalapeño cheddar cornbread

Prep Time: 15 minutes

Cook Time: 30 min

Servings: 16 pieces

Ingredients

For the Cornbread:

90 g yellow cornmeal
145 g all-purpose flour
140 g sugar
14 g baking powder (aluminum free)
7 g salt (1 tsp)
45 g butter, melted
75 g coconut oil, melted
2 large eggs
200 g milk (2%, whole, or plant milk)
200 g sourdough discard (less than 24 hours old) / or active starter
4 oz sharp cheddar, grated
2 medium green onions, chopped with the dark green parts separated form the white and light green
3 Tbsp jalapeños, minced (with seeds and inner membrane removed)

For Melting in the Skillet:

2 Tbsp butter

Preparation Steps

1. Pre-heat your oven to 350º F.

2. In a medium-sized bowl, add the dry ingredients (cornmeal, flour, sugar, baking powder and salt). Whisk together until incorporated and set aside.

3. In a separate medium-sized bowl, place the melted butter and coconut oil. Add eggs and whisk together. Add the milk and sourdough discard. (Do not use discard several days old or your cornbread will taste too sour.) Whisk together until combined.

4. Pour the liquid ingredients on top of the dry ingredients and mix together, with a rubber scraper, until just combined. The batter will be fairly runny.

5. Add half the cheese, the white and light green part of the green onions and the minced jalepeno. Gently fold in the ingredients. Do not overmix.

6. Heat the butter in a 10” cast iron skillet and cook until the butter is melted and sizzling hot. Swirl the butter around to coat the bottom and sides of the skillet or use a basting brush. Carefully pour the batter into the skillet. The butter will sizzle.

7. Sprinkle the remaining cheese and dark green onion parts over the top of the batter.

8. Bake for 30-35 minutes until a toothpick inserted into the center of the cornbread comes out clean.

9. Slice it up to go with a nice bowl of chili. Enjoy!

NOTE
Add a little spice to your sourdough cornbread by adding green onion and jalapeños. Then serve it up at your next tailgate or backyard BBQ!

*This is a Sourdough Living original recipe.

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