Amy’s Chili with Mezzetta Jalapeño Cornbread
Category / Snacks
Chili and cornbread, a classic combination! We’ve upped the flavor to your classic skillet cornbread by partnering with our fellow family-owned brand, Mezzetta, to bring you this Jalapeño Cornbread and best of all? It’s completely vegan. Pair this cornbread with the amazing flavor of Amy’s Medium Chili with Vegetables topped with our delightfully spicy Sliced Hot Cherry Peppers and other vegan-friendly toppings.
Andrew Pollock
Chef Andrew is currently the marketing chef for Mezzetta. Andrew came to Mezzetta and the Bay Area from Los Angeles in early September of 2020. Andrew is trying to marry California cuisine with his NY Italian upbringing and the amazing flavors of the Mediterranean to create healthy, approachable comfort food that anyone can make with the incredible products the company has to offer. You can see some of Andrew’s new recipes on Mezzetta’s Instagram as well as
mezzetta.com.
Directions
- Preheat your oven to 350°F and place a 6 inch cast iron skillet in the oven to heat.
- To a medium bowl, add the flour, cornmeal, sugar, melted butter, non-dairy milk, baking powder, salt and sliced jalapeños and mix until there are no lumps and a smooth batter is formed.
- Carefully remove the hot pan from the oven, add the oil and swirl it around to coat the inside of the skillet. Pour in the batter and return the skillet to the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Slice and serve the cornbread alongside the warmed Amy’s Medium Chili with Vegetables topped with Mezzetta Sliced Hot Cherry Peppers, vegan cheddar cheeze, vegan sour cream and chopped fresh cilantro.
- Enjoy!