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.
Adapted from the Luna Cafe
Printable Recipe
Ingredients:
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
Directions:
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!
I love the smoky flavor of chipotle. You could never post too many chipotle recipes. ;)
ReplyDeleteI have some carrot soup ready....:-))which would makes a great dinner with your corn bread for me. :-))
ReplyDeleteIts great that you're posting all these chipolte recipes cause I often open a can for 1 recipe and then I'm stuck with 80% of a can in the fridge. So keep 'em comin'!
ReplyDeleteI love chipolte in cornbread!! Its so so SO good! Damn Jenn now you've got me wanting cornbread for breakfast :) YUM!
I've been craving corn bread, and now I am absolutely going to HAVE to make some!!! Leading me into temptation, as always ... :)
ReplyDeleteWe have some cornbread mix in the freezer. It's been there for ages (maybe years). I think I'll drag it out and see what I can do with it.
ReplyDeleteOh, I LOVE cornbread Jenn, and I especially love it with fun mix-ins like cheddar and chilis (My favorite combo is honey and jalapeno - yum, yum). This looks great, though. I'll definitely consider using cheddar next time I make it, which should be soon! Thanks for the awesome recipe.
ReplyDeleteJenn this looks out of this world! I was thinking spoon bread for Thanksgiving but think I just changed my mind. Thanks for sharing!
ReplyDeleteLove this with the addition of the cheese and peppers! This would be perfect with a bowl of chili! Yum!
ReplyDeleteI love chipotle seasoning! And I love cornbread, so this sounds great to me :)
ReplyDeleteI never ever make corn bread (odd, considering the fact that about every square foot of ground up here is covered in corn this year!) but this recipe sounds really interesting - and I bet it's a flavor my husband would really love!
ReplyDeleteJenn, I call that Westernized Northern Cornbread! I'm partial to Southern (no sugar, higher proportion of cornmeal), but my husband prefers the Northern (sugar, higher proportion of flour), so I do it his way most of the time! And we both like the chipotle. Gorgeous photos!
ReplyDeleteAre you kidding? Keep the chipotle coming, I love it.
ReplyDeleteI am pretty sure there can never been too many chipotle pepper recipes. Or corn bread recipes. Or recipes with cheddar. So basically this is just a winner all around. :)
ReplyDelete