Did you check out Monday’s post where I shared some delicious pulled pork chili? Like – does it get any better than pulled pork? It tastes great with everything and we should really start using it more- sandwiches, omelets, pie…. Okay, maybe not pie (well… maybe a savory pie!).
Talking about things complimenting each other, you know what goes perfect with chili – cornbread! And specifically this pumpkin jalapeno cornbread. It has the slight hint of pumpkin flavor, is uber moist from the puree, and lots of heat from the jalapeno! It’s also perfectly suited for the season and would not only go great with chili, but soups, stews or even a roast.
This cornbread has a higher cornmeal to flour ratio which means tons of flavor and a little extra texture. For even more texture, I use a stone ground cornmeal, but you could use a finer ground cornmeal depending on your preference.
I also added two whole jalapenos – seeds and spines included – and it had plenty of heat. If you just want a touch of heat, I would recommended removing the seeds and spines of the jalapenos or even reducing the number of jalapenos.
This is perfect with savory foods but it’s also great with a pat of butter and a drizzle of honey. It creates a nice contrast between sweet and spicy, and who doesn’t love a bit of melted butter.
So you have the pulled pork chili recipe and you have the pumpkin jalapeno cornbread recipe, now all you need to do is make them both for the most scrumptious, fall themed dinner that’s sure to please!
- 1 cup pure pumpkin puree
- 1 cup buttermilk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 eggs
- 1½ cups stone ground cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 jalapenos, diced
- Preheat oven to 400 degrees F. Place a greased 9-inch cast iron skillet in the oven.
- In a large bowl, whisk together pumpkin puree, milk, olive oil, honey and eggs.
- In a medium bowl, add cornmeal, flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together until just combined.
- Add the jalapenos and give a final couple stirs just to incorporate.
- Remove the skillet from the oven and add the batter.
- Bake for 30-40 minutes or until a toothpick is inserted and comes out clean.
- Allow to cool for a few minutes before removing from pan.