Chipotle Cornbread Recipes

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

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

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

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

Ingredients

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.

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

Ingredients

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.

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