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!).
Although you can use pie plates as I mention in the recipe, this cornbread is also fantastic when made in a cast iron skillet.
- 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.
Nutritional values are approximate.