Spelt jalapeño Cornbread

This spelt jalapeño cornbread is packed with flavour. Simple to make, using spelt flour and cornmeal, it’s ready in no time and makes the perfect side for soups, chilli, grilled food, or pretty much anything. The recipe can be adapted to use all-purpose (plain) flour.

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Okay, before I get to the recipe for this lovely spelt jalapeño cornbread, I’ve a confession to make: I wouldn’t know an authentic cornbread from my elbow. There, said it. So, to my fabulous American readers (and friends), I apologise in advance if this is nothing like you eat (or make). Really though, it’s not meant to be. It’s just my take on it, I guess.

What is cornbread?

This question will probably make my North American readers cringe. Or at least roll their eyes to the heavens. However, most of us Europeans have only seen cornbread in delicious TikToks or in movies. For those not in the know, cornbread is a quick bread (without yeast) with a seeped history that pre-dates European settlers. Its simplicity, and use of abundant corn (also known as maize) made it a popular choice with Native Americans.

Cornbread recipes today are a lot different. Early recipes were made with just cornmeal, water and salt. These days, eggs, wheat and sugar are also often included. Cornbread certainly has a long and interesting past, and this is highlighted in Professor Norbert’s post about The Culture of Cornbread.

Cornbread with less sugar

My experience of eating cornbread is fairly limited. I once ate cornbread made by a native Texan, but I didn’t like it. Way, way, way too sweet for my liking. Almost like a cake. Now, you know how much I love a cake. Nothing comes close. However, with the exception of my sweet breads such as my raspberry cream cheese braid, I am not a lover of sugar in bread.

Adding sugar (and even wheat) was a rather late addition to traditional cornbread and didn’t make any appearance until the 1930s. Apparently, the jury is out on whether sugar should be added to cornbread, and the subject can raise heated debate. Serious Eats talks about why they feel sugar has no place in cornbread, and from a taster’s point of view, I just prefer it less sweet. However, adding sugar seems to be very traditional in certain states, and there’s always something very comforting about food and recipes that have been handed down through the generations. Take the British classic, fish and chips. It’s not healthy, has no real nutritional value, and we all know this, but we won’t have a bad word said about it.

So, as this is my blog, I do it my way. The power! Seriously though, this spelt jalapeño cornbread, rather like some of my other dishes, is a mix-up of other recipes I’ve seen and directed towards my own personal taste. it naturally has less sugar than other recipes I’ve seen (only two teaspoons). It was more than adequate.

Greek yoghurt in cornbread

Sour cream is added to many cornbread recipes to increase the softness of the crumb. Not readily available here in Sweden, when a recipe calls for sour cream, I invariably replace it with Greek yoghurt, or even buttermilk. All three options provide the same benefit, which is producing a softer, moister result. Not only that, but the faint tang of the products allows for a deeper flavour and richness.

Adaptations to the cornbread

For this recipe, I threw in some sliced jalapeño, for no real reason other than I love the kick it brings. As I served the cornbread with a steaming bowl of vegetable chilli, it seems right to inject a little spice into the bread, too. I also included a light sprinkling of cheese, too. Both are entirely optional, and they can easily be omitted without affecting the end result.

Alternatively, you could add some smoked paprika powder, cayenne, or a touch of garlic powder to the bread. You could include grated cheese in the bread itself, maybe some fried onions or perhaps add some fresh herbs. The recipe is highly adaptable, so just use what you fancy.

I used white spelt flour for this recipe, but you can use wholegrain (or a mixture of the two). Alternatively, if you don’t have access to spelt flour, you can do a straight swap with plain flour (all-purpose).

I threw it all in a skillet because as regular readers know, I love using them in my photos. If you like them too, why not check out my Pinterest board, Skillet Love? That being said, a skillet is absolutely not necessary. Use any kind of oven dish or pan.

Dishes to serve with cornbread

You don’t have to serve your bread with chilli, and it makes a great side for many other dishes:

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