Thursday, August 25, 2016

Chipotle Cheddar Cornbread

From the kitchen of One Perfect Bite...I can't imagine ham without cheese or peanut butter without jelly. Some foods are just made for each other. In our house, chili falls into that category. I can't remember the last time I made a chili without serving cornbread on the side. I know you already have a recipe for cornbread, but I hope you are adventurous enough to give this loaded cornbread from the Culinary Institute a try. The only hard and fast rule for making cornbread is not to overmix it. I have one other to share with you. When you add ingredients to a standard cornbread it will require more time to cook. Make sure your bread is done before you take it from the oven. I have never had great luck keeping cornbread because it stales so quickly. When I have leftovers, I cube and freeze the cornbread and use it as the base for stuffing pork chops or chicken. Do give this recipe a try. I know you will like the cornbread. Here is how it's made.

Chipotle Cheddar Cornbread...from the kitchen of One Perfect Bite courtesy of Baking at Home with the Culinary Institute of America

1 cup yellow cornmeal + more for dusting
3/4 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
3/4 cup whole or low-fat milk
1/4 cup vegetable oil
2 tablespoon canned chopped chipotle chiles en adobo + a bit of sauce
3/4 cup grated cheddar cheese
1/2 cup corn kernels (thawed if frozen)

1) Preheat oven to 350 degrees F. Grease an 8-inch square pan and lightly dust with cornmeal.
2) Mix cornmeal, flour, sugar, baking powder and salt together in a large bowl.
3) Combine eggs, milk and oil in a separate bowl and whisk until blended. Stir in cheese, corn and chopped chipotle chiles.
4) Add egg mixture to flour mixture and mix until just combined.
5) Pour batter into prepared pan and bake for 40 minutes, or until surface is golden brown and springs back when lightly pressed with fingertips. Cool bread in pan for about 10 minutes before cutting into squares.

Follow Me on Pinterest                    

                                     Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:
White Chocolate Cake with Coconut Pecan Icing                        Chocolate Chip Zucchini Cupcakes

                Three Years Ago Today:                                                    Four Years Ago Today:
      Caramel Glazed Apple Spice Cake                                       Peanut Butter and Banana Bread

1 comment :

David said...

Mary, We love good cornbread and a bit of variation from the norm is always welcome! Take Care, Big Daddy Dave

Related Posts with Thumbnails