Chipotle Cornbread
"I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had."
photo by Lavender Lynn
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup flour
- 1 cup stone-ground yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup milk
- 1 egg (beaten)
- 6 tablespoons butter, melted
- 3 chipotle chiles in adobo, chopped
directions
- Mix togeather all dry ingredients, and mix together all wet ingredients.
- Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
- Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
- Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
- Hope you like it.
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Reviews
-
You're right, TJW, this is a great cornbread. I had to add a bit more sugar, Yankee that I am. I didn't read carefully so I put the oil in the cast iron skillet before I put the pan in the oven. I know it makes a crunchy crust. 27* recipe, TJW. -
We didn't manage light and fluffy (probably let the batter sit too long while preheating the pan), but we did get a hearty, tasty "Tex-Mex" cornbread treat featuring the spicy, smoky chipotle peppers. Too spicy for Lavender Lynn but delightful to the DH, this will be best enjoyed with a glass of milk or a cold beer handy. Cornbread baked in a cast-iron skillet has a certain style to it, and we might take it to the table in the pan.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
