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 😉


Whole30 Spicy Ginger Chicken Drumsticks

Now that I’m back in the south, and especially so close to NC State and the football obsessed ‘pack, I’m really trying harder to get a little bit more into football on Sundays. I even plan on going to a game or two, if I can manage it! There’s something festive and nostalgic about watching football on a crisp weekend day, no?! Plus, tailgating is great and tailgate food is even better…

So I thought I’d try to share a recipe every Sunday of something that would be perfect to eat while posted on the couch rooting on your favorite team(s).

First up, these Whole30 approved spicy ginger chicken drummies!



Spicy Ginger Chicken Drumsticks


6 drumsticks

salt and pepper

1/2 cup coconut aminos

1/2 tbsp ground ginger

1 tsp garlic, minced

pinch of red pepper flakes

1 tsp sesame oil

1 tsp rice vinegar

1 tbsp arrowroot powder

freshly chopped cilantro

freshly chopped green onions

lime wedges

everything-but-the-garlic seasoning from Trader Joe’s


Preheat oven to 400 degrees.

Line a cookie tray with aluminum foil, then set up a wire rack on the tray and place the drumsticks on top. Sprinkle some salt and pepper onto the drumsticks before placing in the oven for 30 minutes. Flip the drumsticks over and cook for another 15-20 minutes.

In a small saucepan, combine the coconut aminos, ginger, garlic, sesame oil, rice vinegar, and red pepper flakes. Whisk together and heat on medium heat. Once the sauce starts to thicken a bit add the arrowroot powder, whisk together once more, and then remove sauce from heat and transfer to a new bowl.

Toss the drumsticks with all of the sauce until they’re completely covered. Transfer to a serving plate. Squeeze two lemon wedges over the drumsticks. Sprinkle some cilantro, green onions, and everything-but-the-garlic seasoning on top.



p.s I strongly suggest doubling or even tripling this recipe if you have company coming over. I easily ate all 6 drummies in one night.

p.p.s in two hours it’s my 26th birthday! how weird is that?! I keep forgetting about it a little bit. 25 was, in all, a really great year and I have a lot of hope that 26 will prove to be even better. 🙂