The jalapeños in the cornbread are sauteed first reducing the amount of heat in the peppers, I love an oaked Chardonnay such as our 2021 Estate Bottled Chardonnay or if you are craving a red wine, the 2020 Fireside Red Cabernet or 2021 Gamay would compliment flavours nicely!
Preheat the oven to 425° F (220° C). Lightly grease an 8-inch (2 L) square pan with cooking spray.
In a small skillet, melt the butter over medium heat. Add the shallots and jalapeños and continue to cook until soft, about 4 to 5 minutes. Set aside.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the oil, eggs, milk and yogurt. Add the shallots and jalapeños and whisk to combine. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold in the dry ingredients, scraping down the sides and bottom of the bowl to ensure that no pockets of flour remain.
Transfer the batter to the prepared pan and bake for 20 to 25 minutes, until the cornbread is golden brown and the edges start to pull away from the pan. Let cool for 5 to 10 minutes before eating.
Store the cornbread in an airtight container in the fridge for up to 5 days or wrap tightly with plastic wrap and freeze for up to 3 months. To reheat, I recommend putting it in a warm skillet with about 1 tablespoon (15mL) butter to take the chill off.
TIPS: You can swap out the canola oil for an equal amount of melted butter, olive oil, melted virgin coconut oil or any neutral oil without much discernible difference in flavour. Use what you have on hand!
If you like your cornbread cheesy, fold a handful of shredded Monterey Jack, mozzarella or sharp cheddar cheese into the batter before transferring it to the pan to bake.
From “How to Eat with One Hand” by Christine Flynn @christineanneflynn and Emma Knight
October 4, 2022