Spelt Jalapeño Cornbread (less sugar)

picture of cornbread in a skillet

 

Okay, before I get to the recipe for this lovely spelt jalapeño cornbread, I’ve a confession to make: I wouldn’t know an authentic cornbread from my elbow. There, said it. So, to my fabulous American readers (and friends), I apologise in advance if this is nothing like you eat (or make). Really though, it’s not meant to be. It’s just my take on it, I guess.

 

picture of cornbread in a skillet

 

Actually, knowing nothing about it is not strictly true. I have eaten cornbread made by a native Texan, but I didn’t like it. Way, way, way too sweet for my liking. Almost like a cake. So this spelt jalapeño cornbread, rather like some of my other dishes, is a mix-up of other recipes I’ve seen and directed towards my own own personal taste. 

Given my preference, it naturally has less sugar than other recipes I’ve seen (only two teaspoons). It was more than adequate. I also added Greek yoghurt as an alternative to sour cream. Jalapeños, I just love. That’s the only reason they feature. And a sprinkling of cheese? Well, why not? It tastes good and adds lovely colour to my photos.

 

picture of cornbread in a skillet

 

I threw it all in a skillet because as regular readers know, I love using them in my photos. If you like them too, why not check out my Pinterest board, Skillet Love?

This spelt jalapeño bread is so simple and quick to make; ready in under an hour. We had ours with chilli con carne, but it would go well with pretty much anything.

If you like this recipe, why not check out my other spelt savoury dishes?

 

Spelt Jalapeño Cornbread (less sugar)

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 115g cornmeal
  • 75g spelt flour (see notes)
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 100ml milk
  • 100g Greek yoghurt (or sour cream)
  • 1 egg
  • 20g butter (melted)
  • 1 tablespoon vegetable oil
  • 40g pickled or fresh jalapeños
  • cheese (to sprinkle) - optional
  • 15g butter (for the pan)

Instructions

  • Pre-heat the oven to 200°C.
  • Mix together the dry ingredients.
  • In a separate bowl, whisk together the egg and other wet ingredients, along with the jalapeños, then stir into the dry ingredients.
  • Melt the 15g butter in a skillet (mine is 24cm). Swirl so that the butter reaches the sides, too. Pour out the batter into the skillet, smoothing to make the top fairly flat.
  • Sprinkle some cheese over the top, and bake for around 20 minutes, until golden. An inserted skewer will come out clean when ready. Serve warm. Enjoy!

Notes

  1. Spelt flour can be substituted with regular flour.
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
Spelt Jalapeño Cornbread (less sugar)


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