Week three, commence! This week brings a super fun cornbread and jam combination that’s been in my head since Olivelle released their Jalapeño Lime Balsamic Vinegar this summer. Strawberry and jalapeño are a really fun combination and cornbread is one of my favorite side dishes. I tweaked my go-to recipe to be lactose-free, included some extra flavors, and behold: a new happiness was born.
Moist and with just the right amount of crumble, this cornbread is excellent on its own or smothered in your favorite condiment. It goes wonderfully with chili or barbecue and is perfect all year round. The jalapeño adds a lovely flavor with as much (or in my case, as little) heat as you like depending on how many seeds you remove. The hint of lime is a fun surprise and ties it into the chia jam with perfection.
Chia jam is something that has intrigued me for awhile but I somehow never got around to making until just now. I realized one of my hesitations was the texture, but using a berry bypasses this since fruits like strawberry and blackberry already result in a more seedy texture than stone fruits.
Frozen strawberries from Oregon (mostly to appease M) are readily available and have tons of flavor. A splash of the balsamic and a spoonful of chia seeds and in less than ten minutes you have a truly excellent jam. The fun part about this one is you could easily substitute a different balsamic for a completely different flavor. The Barrel Aged for a more standard pairing, or perhaps Sweet Basil for a fun spring edition. The world is your
Whip up a batch of cornbread and jam and they are sure to brighten any chilly day. Individually both excellent, together these recipes create that perfect sweet and spicy combination without a ton of extra sugar.
But if you want to drizzle honey on top of the whole thing, you won’t be wrong.
Strawberry Jalapeño Lime Chia Jam
Makes about 1 cup
1 cup frozen strawberries1
1 Tbsp chia seeds
1 Tbsp Jalapeño Lime Balsamic Vinegar
- In a small saucepan, simmer strawberries over medium until softened.
- Mash or puree berries to desired texture (I like mine chunky), then stir in chia and balsamic.
- Let cool briefly before serving; store leftovers in the fridge.
1 Why frozen? Unless you live in the Willamette Valley, the flavor is going to be better than fresh berries. Feel free to use fresh if you prefer though!
Jalapeño Honey Cornbread
Makes an 8×8″ baking dish
1 cup yellow cornmeal
3/4 cup white flour
1/4 cup whole wheat flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp Lime Fresco Sea Salt, optional
2 large eggs
3/4 cup milk (cow, almond, coconut)
1/3 cup butter, melted
1/4 cup vegetable oil1
2 Tbsp honey, melted
2 Tbsp Jalapeño Lime White Balsamic Vinegar
1 jalapeño, diced (remove seeds for a milder flavor)2
- Preheat oven to 400 degrees Fahrenheit. Lightly coat an 8×8″ baking pan with nonstick spray or oil. Set aside.
- In a medium mixing bowl, whisk together dry ingredients until well combined.
- In a small mixing bowl, whisk together wet ingredients until well combined.
- Fold wet ingredients into dry until just combined, then stir in jalapeño.
- Pour into prepared pan and bake 25-30 minutes, or until golden brown along the edges and a toothpick inserted into the center comes out mostly clean.
- Let cool briefly, then serve with jam.
1 For an extra limey flavor, substitute some or all Tahitian Lime Olive Oil.
2 For a legitimately spicy experience, don’t remove the seeds. I removed most of mine to keep the heat down and the flavor light.