Chilli and Jalapeno Cornbread

My friends, Dave & Starr, gave me a piece of jalapeno cornbread made with flour.  Rach tried it and liked it, so I tried converting it and it turned out amazing.  I paired it with home-made chilli.

Jalapeno Cornbread

You will need:

• 1/2 cup corn flour
• 1 1/2 cups cornmeal
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 tbsp. sugar
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 2 tbsp. diced jarred jalapeno peppers

Combine dry ingredients in one bowl and wet ingredients in another bowl. Stir wet ingredients into dry.  Put in a greased 9 inch baking dish.  Bake in a preheated oven at 400F for 25 minutes.

Chilli

You will need:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 jalapenos, chopped
• 1/2 tsp. chilli flakes
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 zucchini, chopped
• 6 to 8 mushrooms, sliced
• 1 carrot, diced
• 2 tbsp. chilli powder
• 2 tbsp. cumin
• 1 can of corn
• 1 can kidney beans
• 1 can black beans
• 1 can diced tomato sauce
• Vegetable oil
• Salt and pepper

Saute onion, garlic, jalapenos and chilli flakes in vegetable oil.  When starting to soften add peppers, zucchini, mushrooms and carrot.  Add in spices.  Add more oil if it gets too dry.  When the spices become fragrant, add corn, kidney beans, black beans, tomatoes and tomato sauce.

Stir it all together and bring to a boil.  Reduce the heat and simmer, covered, for at least an hour stirring occasionally.  When it's done, add salt and pepper to taste.

This recipe is pretty spicy, so you can adjust the heat as you like.