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.
- 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.