A simple (and cheap) way to spice up your cornbread is with a classic Tex-Mex trick: add some jalapeño. While the spice-averse may balk, consider the cooling effect of cornbread paired with a pot of chili. The sweet, dense side dish works wonders at soaking up chili's signature spice, and the same can be true with jalapeños if you know how to handle them.
There are a few tricks to effectively cooking with one of America's most popular chiles without blowing away your tastebuds. When shopping for your perfect pepper, look for a smooth, shiny green specimen — the younger the chile, the less spicy it will be. Most grocery store jalapeños are picked before they're ripe and are typically on the milder side. If you are wanting a bit more spice, search for a mature, red pepper to toss into the mix.
Once you've procured your pepper, be sure to remove the seeds. This is where the majority of the jalapeño's heat resides in the form of capsaicin oil. Don't forget to wash your hands thoroughly after handling the hot chile. Another way to mitigate the spice is to soak your sliced jalapeños in salt water for at least 30 minutes before using.
If you're still not sold on spicy cornbread, consider adding some sweet heat in the form of chipotle. These smoked, dried jalapeños tend to be more flavorful than their fresh counterparts, particularly when canned in earthy adobo sauce.
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July 19, 2023 at 08:15PM
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13 Ingredient Mix-Ins That Will Elevate Your Cornbread - Tasting Table
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