Jalapeno Cornbread with Caramelized Chipotle Onions and Smashed Black Beans
  • Servings: 6 servings
  • 1 cup wine-for the cook
  • For the Jalapeno Cornbread
  • 2 boxes of Jiffy or other mix (enough to bake in a loaf pan)
  • 2 jalapeno peppers, finely diced
  • For the Smashed Black Beans
  • 1 can of black beans, about 1/2 drained
  • 3 Tablespoons diced onion
  • 2 cloves of garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 Tablespoons cilantro, chopped
  • For the Caramelized Chipotle Onions
  • 1 Tablespoons olive oil
  • 4 cup sliced onions, separated into rings
  • 1-2 teaspoons chipotle chili in Adobo sauce* (to taste)
  • 1 Tablespoon brown sugar
  • 1 Tablespoon balsamic vinegar
  • 1/2 cup or more of water
  • Other Optional Ingredients
  • Grated cheddar cheese
  • Sour cream
  • Guacamole
  • Cilanto
  1. For the Jalapeno Cornbread
  2. Mix as directed, stir in jalapenos, pour into a loaf pan and bake per instructions. Cool completely.
  3. For the Smashed Black Beans
  4. Put beans in a sauce pan; add onion, garlic and spices and bring to a high simmer for about 10 minutes. Remove from heat and stir in cilantro, Salt and pepper. Process with a hand blender until smooth, adding a bit of water if too thick, being Careful not to over process. Beans should still be thick and slightly lumpy. (Put a lid on it to keep warm until ready to assemble)
  5. For the Caramelized Chipotle Onions
  6. Heat oil in large skillet over medium heat. Add all ingredients and cook, covered for 40-50 minutes, adding more water as needed and stirring frequently. (Can be made ahead and re-heated.)
  7. To Serve:
  8. Slice corn bread in 1/2” thick slices and fry slices in a non-stick skillet that has a light coating of oil. (Do not turn over, just fry on the one side)
  9. Add a handful of cheese, top with onions. When bread is toasted and cheese is beginning to melt remove from pan. Top with black beans, a sprinkle of cheese and a dollop of sour cream and/or guacamole if desired. Sprinkle with cilantro.
Recipe adapted from a similar one found online For the Gourmet Sandwiches Cooking Class - 107 This is a big, hearty open face sandwich bursting with a lot of flavor. Sometimes I change it up, adding guac and/or sour cream, or diced avocado, cilantro; depending on what I have on hand.