Chipotle Cornbread
A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Servings 6 servings
Calories 332kcal
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 chipotle peppers in Adobo sauce minced, plus 1 tablespoon of the adobo sauce
- 1 tablespoon honey
- 2 large eggs
- 4 tablespoons butter melted
- 1 cup extra sharp cheddar cheese shredded
Instructions
- 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.
Notes
Substitute pepper jack for the cheddar for a little more kick!
Nutrition
Calories: 332kcal | Carbohydrates: 43g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1310mg | Potassium: 224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 3mg