Yes, yes, I know what you are thinking...again with the chipotle Jenn? I mean really...how many recipes have included those wonderfully, smokey little fire balls lately anyway? Well, quite a bit in the last few weeks, but that's ok... at least I keep giving you more ideas on how to utilize all those little canned peppers! AND I know what the rest of you are saying also.. another corn bread recipe too? Well, of course, I told you that I could eat my weight in it remember!!!
Now this corn bread was not as moist as the Sour Cream Corn Muffins I made last week, but that's ok.. this had much more flavor.... I mean chipotle...cheddar....you know it's gonna give this corn bread the "something" the corn muffins was lacking....HUGE flavor.
If you didn't want to use chipotle peppers, you could use roasted, or even raw jalapenos. You could also leave them out and just make cheddar corn bread...there would be absolutely, positively nothing wrong with that!
Chipotle Cheddar Corn Bread
Adapted from the Luna Cafe
1 1/2 cups all purpose flour (I used King Arthur)
1 Tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, melted and cooled
1/2 cup sugar
2 large eggs
1 cup buttermilk
1/2 cup yellow cornmeal
2 cups shredded cheddar cheese
1-2 canned chipotle chiles in adobo sauce, minced
Preheat oven to 400 degrees. Lightly grease a 9x9-inch square metal baking pan. (you can also use muffin tins).
In a bowl, sift together the flour, baking powder, and salt. Reserve.
In another bowl, whisk together the melted butter, sugar, eggs, buttermilk and cornmeal until thoroughly blended. Add the flour mixture, grated cheese, and chipotles. Fold gently until just combined. The batter will still be a little lumpy. Pour into prepared baking dish and bake for 20-30 minutes. when done, the cornbread will be lightly browned on top and will spring back when touched in the center.
Remove from oven and let cool slightly. Cut into squares and enjoy!