Spice up the dinner table with a batch of homemade jalapeño cornbread. Make yours with cash back from Ibotta.
- 1 stick butter Challenge Butter, divided
- ¾ cup diced onion
- ½ cup diced red bell pepper
- 1 cup fresh or frozen corn
- 2 tablespoons diced jalapeno, seeds and veins removed
- 1¾ cups all-purpose flour
- 1¼ cups yellow cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 ½ cups Silk Dairy Free AlmondMilk
- 1 teaspoon apple cider vinegar
- 1/3 cup Just Mayo Chipotle
- Preheat the oven to 350F.
- Grease a 9-inch round baking pan or cast-iron skillet with the stick of butter or margarine.
- Over medium heat melt 1 tablespoon butter in medium pan. Add the onion and bell pepper and cook until soft and translucent, about 6-8 minutes. Add the corn and jalapeno. Mix well and allow to cook for another minute. Remove from the heat, and set aside.
- In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, paprika, salt and black pepper.
- Cut the remaining butter (about 5-6 tablespoons) into small cubes. Mix it into the flour mixture with your hands, rubbing in the butter between your fingers until it is well incorporated.
- In a small bowl, whisk the almond milk and vinegar until incorporated. Allow it to sit 5 minutes. Then whisk in the Just Mayo Chipotle. Add this to the dry ingredients. Fold in the reserved vegetables. Mix until all ingredients are evenly incorporated.
- Pour the cornbread batter into the buttered pan. Make sure you have about ½-inch headroom for the bread to rise.
- Bake in the oven for 30-45 minutes until the top is light golden and a toothpick comes out clean from the center of the pan.
- Serve immediately.
Recipe via Hampton Creek
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