Jalapeno & Chive Cornbread Recipe

Oh, it’s as good as it looks! Moist and crumbly on the inside, crispy on the edges and bottom with just the right amount of jalapeño and chive. I ate this for breakfast the next morning, with a healthy slathering of soft butter.

I've been cooking from the pantry these days, like everybody else, and make a delicious Black Eyed Pea and Ham dish, but it needs a side. I have cornmeal and a few simple ingredients to work with. We're making cornbread.

I find a base recipe from a baking blog called "Sally's Baking Addiction", and so far, I am a huge fan! Baking is not really my lane, but she knows what's what!! I make a few substitutions and additions, because I do not have buttermilk but I do have half and half, it works beautifully! I also want to add some jalapeño and chive, and she does allow for stir-ins, directions provided by Sally. I also have no cornmeal, but I have fine ground polenta, so after a little research, I roll the dice and use it. The results are really good! Here is a link to Sally's recipe. I use a round cake pan, a skillet would be incredible.

My jalapeño and chive cornbread, adapted from a recipe provided by “Sally’s Baking Addiction”. Great site! I serve mine alongside a black eyed pea and ham dish, which is a recipe of my own.

This is the best cornbread I've ever had! I thank Sally for heading me in the proper direction. I did sub things out due to necessity with good results. The moral to the story is "use wht you have", especially in these trying times, and if it works it works, if not, try it again, just differently! Enjoy your cornbread and thanks for following Ann!