Chipotle Corn Bread Recipes

CHIPOTLE CORNBREAD

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

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.

CHIPOTLE CORNBREAD

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.

CHIPOTLE CORNBREAD

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.