Sweet Potato Jalapeno Cornbread with 40+ Chili Recipes

Sweet Potato Jalapeno Cornbread

 

I’ve never been a huge fan of chili. Really I could take it or leave it. Maybe it’s just that I’m never completely satisfied with my pots of chili. Always feeling like they could be better.

But I continue to experiment and try new recipes so I can make the best part of chili, the cornbread!

I don’t believe chili is complete without of big slice of cornbread. And while most of the time I make my tried and true homemade just like Jiffy cornbread (I think I have a recipe for that somewhere…) This time I decided to experiment with new flavors.

Sweet Potato Jalapeno Cornbread - Supper for a Steal

One of our favorite local BBQ restaurants serves a Sweet Potato Jalapeno Cornbread along with Cajun butter. OMG is it good. The sweet potato keeps the bread from drying out and imparts a delicious flavor.

Plus this cornbread ends up being gluten free (I’m pretty sure, but correct me if I’m wrong)

I was so excited to start experimenting at home. Of course I made a big pot of chili to go along with it. I think it was vegetarian chili this particular night. But the cornbread was for sure the star of the show.

5.0 from 1 reviews
Sweet Potato Jalapeno Cornbread
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 2 large sweet potatoes
  • 5 eggs
  • 1 cup Greek yogurt
  • 1 stick unsalted butter, melted
  • 4 jalapenos, seeded and diced
  • 1¾ cups + 2 tablespoons cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
Instructions
  1. Preheat oven to 425 degrees. Put 10" cast iron skillet in the oven to heat up.
  2. Wash potatoes, prick with fork, wrap in paper towels and microwave about 15 minutes. Once they are cool enough to handle mash into a large bowl. Add eggs, Greek yogurt, melted butter, and jalapenos. Combine together.
  3. In a separate large bowl mix together cornmeal, baking powder, salt and sugar.
  4. Add sweet potato mixture to cornmeal and mix until just combined.
  5. Carefully remove skillet from oven, add cornbread and bake 25 minutes. Allow to cool slightly before slicing.

 

Approx cost per serving: $.79

Now that you have the best cornbread recipe around, try out one of these chilis to go with it. And this week #SundaySupper is having a Chili Cook-off. Follow the link at the bottom of the page to vote for your favorite recipe.

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

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Comments

  1. says

    Great minds, I just made my first sweet potato corn bread about a week and loved it. Had it with our Best Damn Chili Ever. Yours looks so good with jalapeno in it!!
    Tara recently posted…Eggs in Minutes

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