I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.
For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smokey flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).
Also try my grilled jalapeno honey butter cornbread.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 chipotle pepper minced
- 1 tablespoon adobo sauce
- 1 tablespoon honey
- 2 large eggs
- 4 tablespoons butter melted
- 1 cup extra sharp cheddar cheese shredded
Preheat oven to 350 F. Spray a round pie pan or 8" x 8" baking dish with non-stick spray.
In a large bowl combine the cornmeal, flour, baking powder and salt.
In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
Fold in the cheese.
Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.
I could’ve just opened a few tubes of cinnamon rolls and baked them for Anita to take into the office to treat her co-workers. But that’s just not me. Nothing wrong with a tube of cinnamon rolls (as I’m about to prove). They just need a little help to be even more awesome and this cinnamon French toast bake is definitely more awesome. Fluffy rolls in a cinnamon egg maple French toast batter, covered with chopped pecans, maple syrup and icing. It’s enough to make the other cinnamon rolls sitting in tubes jealous.
There’s nothing I would change about this recipe. Sure this cinnamon French toast bake isn’t light. It’s not low on calories. But it’s mighty good. And since the rolls are cut into small pieces before you bake them you can easily cut and serve smaller portions. If you want to that is.
Also try my brioche French toast.
Cinnamon French Toast Bake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
- 1/4 cup butter melted
- 2 tubes cinnamon rolls with icing
- 6 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
- 1 cup plus 1/2 cup real maple syrup
Preheat oven to 375° F.
Pour melted butter into a 13" x 9" baking dish.
Open both cans of rolls. Separate the rolls and cut each into four pieces. Place pieces into the baking dish.
Beat the eggs in a medium bowl. Whisk in the cream, cinnamon and vanilla. Pour over the tops of the cinnamon rolls.
Sprinkle nuts over tops of rolls and drizzle with 1 cup of the syrup.
Bake for 20-30 minutes or until golden brown. Let cool for 15 minutes.
Drizzle remaining syrup over rolls.
Microwave the icing containers on half power for 10-15 seconds. Drizzle over rolls.
I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out, like this bread machine jalapeno cheese bread. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.
I think you could substitute just about anything for the jalapenos and the cheese in your bread machine jalapeno cheddar bread. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.
Also try my bread machine garlic herb pepperoni bread and my Italian herb bread.
Bread Machine Jalapeno Cheese Bread
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
- 1 cup warm water
- 1 teaspoon Kosher salt
- 2 tablespoon sugar
- 1/2 cup cheddar cheese diced (I used shredded)
- 3 medium jalapenos seeded, diced
- 3 cups bread flour
- 1/2 tablespoon active dry yeast
Place ingredients into your bread machine in the order listed.
Select the dough cycle and let the machine do its job.
Lightly flour a work surface and add the dough. Punch down to flatten.
Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
Preheat oven to 350 F.
Bake bread for 30 minutes or until the bread has a nice crust on it.
Remove to a wire rack to cook slightly before slicing and serving.