Chipotle Strawberry Compote with Jalapeño Cornbread

Don’t call it a come back, I’ve been here for years! Steal this recipe. This is a super fusion between my Southern roots and all my trips to the Mexican border – and then some – Órale pues.

I wanted to fuse the tastes of corn with pepper and fruit in a Mexican-ish way which is pretty simple. I decided one late night to pair up the Jalapeño pepper and cheddar cornbread with a Chipotle strawberry compote. If you are able to rally and make this, I will personally guarantee the taste.

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Strawberry Compote Ingredients

  • 6 large ripe strawberries
  • 1 teaspoon natural sugar (if the berries are super in season, decrease this)
  • 1 pinch Kosher salt
  • 1/4 tsp chipotle powder
  • 1 French shallot minced
  • 1 teaspoon freshly ground ancho pepper
  • 1/8 teaspoon smoked paprika
  • 2 teaspoons fresh lemon juice (citric acid, yo)
  • 2 tablespoons of H20 (to thin the mixture out)

The technique is pretty easy really. Take the strawberries and put them in the pan with the spices and sugar. Macerate them until waaaaay tender. There are five “a”s there which means pretty soft. Once that happens, let it cool. Put it aside for the heavies comin’ next.

If you don’t know, now you know.

Jalapeño Cornbread Ingredients

  • 3 (3 1/2 ounce) packages cornbread mix
  • 1/2 diced yellow onion
  • 1/2 cup cream cheese
  • 1 large eggs, beaten
  • 1 1/4 cups whole milk or 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoons sugar
  • The corn from one boiled cob of corn
  • 1 ounce chopped jalapeños

I’ve been making cornbread for years. It’s a great breakfast food – palatable and full of natural energy. It is also a great side in a bigger meal. Mix the ingredients above, put in muffin tray at 3750 until the cornbread is light brown and a toothpick comes out clean.

Thank you and good night.

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