It’s fall and yes, I’m still crazy about the corn BUT hear me out – this cozy cornbread recipe is the perfect accompaniment to your favorite bowl of chili (two of my favorites are here and here). Chili and cornbread are, in my humble opinion, what fall dreams are made of. It’s the perfect dinner to cuddle up with on the couch. I have a few cornbread recipes here on the blog, but this spicy chipotle version is my new favorite. To the (vegan) cornbread base, I add chopped chipotle peppers, scallions, and kernels of fresh corn (although frozen is fine too, see below). This cornbread is lightly sweet, savory, and a tad spicy. It freezes well, so I like to keep a stockpile in my freezer for whenever the cornbread craving hits 🙂
How to Make Cornbread
You’ll be excited to learn that making this delicious cornbread recipe is easy. Just follow these easy steps:
Homemade Cornbread Serving Suggestions
As I mentioned above, I love eating cornbread with chili, but it would be delicious with any cozy soup. Black bean soup or pumpkin tortilla soup would be especially good choices, as would this wild rice soup or this roasted red pepper soup. For more ideas, check out the soup section of our recipe index!
If you love this cornbread recipe…
Head over to this post to make a poblano cornbread stuffing, or if you just love corn like me, top it onto pizza, use it in a salad, make it into chowder, or grill it straight on the cob.
