Jalapeño Peach Cornbread

Here it is, week two of tailgate-worthy recipes that are perfect for pairing with Sunday football! This week, it’s jalapeño peach cornbread (that you would obviously enjoy alongside your favorite spicy chili recipe)!


When I was growing up one of our family’s common weeknight dinners was vegetarian chili with cornbread. It was always so comforting and cozy. I really needed that type of energy this week because we had to say goodbye to our family dog on Wednesday, and it has us all feeling so sad!

Also, I thought I’d enjoy this as a “farewell” meal because I’m starting another round of Whole30. I’ve been in such a health slump. I’m not working out as much as I usually do and I’m eating so poorly, so it’s time for a reset. I hate doing it in October, but would rather do it now before the holidays. I’m looking forward to sharing more autumn/festive Whole30 recipes, though!



Back to the cornbread. It’s pretty simple to make, and if you like a really spicy chili like me the sweetness of the peach is a lovely addition.

Jalapeño Peach Cornbread


1 tbsp unsalted butter, melted

1 cup yellow cornmeal

1/2 cup flour

2 tbsp sugar

1 tsp salt

1/4 tsp black pepper

1 cup buttermilk

1/3 cup vegetable oil

1 large egg, beaten

1/2 cup diced peeled peaches

2 tbsp diced jalapeño pepper

1 thinly sliced peach

1 thinly sliced jalapeño pepper


preheat oven to 425. Brush cast iron skillet with butter.

In a large bowl, whisk together cornmeal, flour, sugar, salt, and pepper. In a small bowl, whisk together the buttermilk, oil, and egg. Add the wet ingredients to the dry, and stir until just combined. Fold in diced peaches and jalapeño.

Pour batter into cast iron skillet. Top with peach slices and jalapeño slices.

Bake until golden and crisp, about 20 minutes. Remove from oven and enjoy dipped into chili!


Panthers play the Giants today, so Mark and I are at odds for 24 hours. He was just visiting me here in Raleigh for my birthday, and I wish so badly he had stayed longer so we could have gone to this game together! We would have been the worst. May the best team win, babe! Can’t wait for when the Panthers play the Rams so LA and NC can duke it out 😉


2 responses to “Jalapeño Peach Cornbread”

  1. Yum love the peach addition! Looking forward to more whole 30 recipes. I always wonder: what are those coconut aminos?


    1. Coconut aminos are made from the sap of the coconut palm! It’s a healthy soy sauce alternative that has a lot less sodium and is paleo. 🙂


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