Spicy Cornbread That Brings the Heat (and the Yum)
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Who says cornbread has to play it safe? This golden, slightly crumbly cornbread is made with a kick of Chipotle Olive Oil from The Little Shop, adding just the right smoky heat. It’s the kind of side that doesn’t sit quietly next to chili—it demands a second helping.
With a tender crumb, sweet corn kernels, and that bold chipotle twist, this recipe is perfect for summer BBQs, taco night, or just because your taste buds needed something to celebrate. Pair it with honey butter, chili, or our Jalapeño Fig Jam if you're feeling fancy.
Spicy Cornbread with Chipotle Olive Oil
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
American Southwestern
Author:
Tracey
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
This golden, tender cornbread gets a bold smoky kick from Chipotle Olive Oil and a touch of heat from jalapeño. A perfect side for chili, BBQ, or brunch.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar (optional)
- 2 eggs
- 1 cup buttermilk
-
1/3 cup Chipotle Infused Olive Oil (from The Little Shop)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 jalapeño, seeded and finely chopped (optional)
Directions
- Preheat oven to 400°F. Lightly grease a muffin tin or 8x8-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs, then whisk in the buttermilk and Chipotle Olive Oil.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the corn and jalapeño.
- Pour batter evenly into the prepared muffin tin or baking dish.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm with butter, honey, or your favorite balsamic drizzle.