This cornbread is so amazing! It goes perfect with your best chili recipe! I love making fresh corn bread, putting it into a bowl, and then smothering it with a delicious chili. It’s on of my favorite meals. This jalapeno cornbread will make your chili have even more flavor. I like to even eat this cornbread as a snack. So, I have the jalapenos in it and then I like to drizzle some honey on top of it too! A little sweet and spicy never hurt anyone! However, you like to eat your cornbread this recipe will have you wanting more! Try it out and you will see!
Check out what our friends from Skinny Ms. have to say about this:
“This jalapeno cornbread is best served warm and smeared with butter.”
I could eat this bread as a meal all by itself! It’s that good!
- 1 cup Gold Medal white whole wheat flour
- 1 cup yellow cornmeal
- 3 tablespoons Pioneer sugar
- 1 teaspoon Morton Kosher salt
- 4 teaspoons Argo baking powder
- 1 teaspoon McCormick’s chili powder
- 1 egg
- 1 cup plain Greek yogurt
- 1 cup Tru Moo skim milk
- 2 tablespoons Land O Lakes melted butter
- 2 jalapenos, deseeded and sliced
Line the bottom of your slow cooker with parchment paper (this will save you tons of time later with clean up!). Use a nonstick cooking spray and spray the side of your slow cooker.
Mix together the flour, cornmeal, sugar, salt, baking powder, and chili powder. In a separate bowl, mix together the egg, yogurt, milk, and butter. Combine the wet and dry ingredients and pour into the slow cooker. Sprinkle the jalapeños on top so that they evenly cover the cornbread mix. Cook on high for 1 to 1 1/2 hours, or low for 2 to 3 hours. Cook time will depend on the size of your slow cooker — test the middle of the cornbread with a toothpick when you think it’s done. If it comes out dry, you’re set!
Take a serving plate the same size as your slow cooker and cover the top of the cooker with it. Flip the cooker quickly upside down and the cornbread should come right out!
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Quick Tip: Sprinkle some cheddar cheese on top for added yumminess!
Thanks again to Skinny Ms for this amazing recipe.