Chipotle Cheddar Buttermilk Corn Bread 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.

CHEDDAR CORN BREAD



Cheddar Corn Bread image

Categories     Bread     Cheese     Dairy     Bake     Cheddar     Cornmeal     Spring     Gourmet

Yield Serves 2 with leftovers

Number Of Ingredients 10

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons unsalted butter, cut into pieces
1 cup well-shaken buttermilk
1 large egg
2 ounces grated Cheddar (about 1/2 cup)

Steps:

  • Preheat oven to 400°F.
  • Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl.
  • Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean.
  • Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.

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.

CHEDDAR BUTTERMILK CORNBREAD



Cheddar Buttermilk Cornbread image

This is a delicious cornbread! I don't like mine too sweet, so feel free to add more sugar. You can also add chives, jalapenos, scallions, thyme or anything else you desire! Making these as muffins works good too. This is adapted from a recipe in Bon Appetit magazine, Dec. 2002. I am on a mission to get rid of all of my food mags and put the recipes I like on Zaar. Wish me luck! LOL

Provided by Scoutie

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
pepper
2 cups grated extra-sharp cheddar cheese
1 1/2 cups buttermilk
2 large eggs
1/2 cup unsalted butter, melted, cooled slightly
1 cup corn

Steps:

  • Preheat oven to 400°F Butter 8x8 baking dish.
  • Sautee corn until lightly brown, set aside.
  • Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
  • Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
  • Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
  • Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
  • (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).

Nutrition Facts : Calories 860.9, Fat 50.1, SaturatedFat 30.1, Cholesterol 239.7, Sodium 1640.3, Carbohydrate 76.1, Fiber 4.2, Sugar 19, Protein 29.9

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