Chipotle Bacon Cornbread Recipes

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CHIPOTLE CORNBREAD



Chipotle Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

Nonstick spray, for greasing
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup low-fat buttermilk
1 tablespoon adobo sauce
1 tablespoon honey
2 large eggs
1 chipotle pepper, minced
1/2 stick butter, melted
1 cup shredded sharp Cheddar

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
  • Mix the cornmeal, flour, baking powder and salt in a large bowl.
  • Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
  • Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

CHIPOTLE CORN BREAD



Chipotle Corn Bread image

Categories     Bread     Side     Bake     Picnic     Backyard BBQ     Hot Pepper     Summer     Potluck     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies

Steps:

  • Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO



Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo image

Cornbread muffins baked with crumbled Gorgonzola and bacon are split like buns for these beefy sliders with spicy chipotle mayo.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 30m

Yield 6

Number Of Ingredients 21

Crisco® Original No-Stick Cooking Spray
2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
½ cup Martha White® All-Purpose Flour
1 ½ cups milk
¼ cup sour cream
1 large egg
3 tablespoons chopped chives
8 slices bacon, cooked and crumbled
¾ cup crumbled Gorgonzola cheese
2 tablespoons butter
1 medium yellow onion, sliced into thin rings
1 ½ pounds ground chuck
1 large egg
½ cup Italian-style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
12 small slices (0.5 oz each) Cheddar cheese
½ cup mayonnaise
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Steps:

  • Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
  • Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
  • Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
  • Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Nutrition Facts : Calories 1142.5 calories, Carbohydrate 64.5 g, Cholesterol 231 mg, Fat 77.7 g, Fiber 2.4 g, Protein 46 g, SaturatedFat 29.5 g, Sodium 2216.3 mg, Sugar 9.8 g

SMOKY CHIPOTLE CORNBREAD



Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
  • In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
  • Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

CHIPOTLE CORNBREAD



Chipotle Cornbread image

Make and share this Chipotle Cornbread recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 lightly beaten egg
1/2 cup buttermilk
1/2 cup sweet milk
1/4 cup vegetable oil (or bacon grease)
4 chipotle chiles, pureed
cooking spray

Steps:

  • Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
  • In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
  • Fold in the egg, buttermilk, milk, oil, and chipotles.
  • Spray cooking spray on cast iron skillet and pour in the batter.
  • Bake for 25 minutes.
  • When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
  • Serve with butter.

SMOKY CHILE CORNBREAD



Smoky Chile Cornbread image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

4 strips thick-cut bacon, chopped
2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped chives

Steps:

  • Heat the oven to 375 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

CHIPOTLE CORNBREAD



Chipotle Cornbread image

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.

Provided by TJW2725

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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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