Go Back
+ servings
Chipotle Cornbread
Print

Chipotle Cornbread

A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 332kcal
Author Mike

Ingredients

  • 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

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.

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