Chipotle Cornbread
About This Recipe
“I found this recipe on the internet. I haven’t tried it yet, but it sounds pretty good.”
Ingredients
Directions
Reviews
“I love chipotles and was so excited to try this cornbread recipe. Very good and spicy. I served it on New Year’s Day with black-eyed peas and turnip greens. Had a dense but tender texture. Slathered on some real butter. Yes mam, gets a thumbs up from my family. “
“This is devine….I was hunting for a way to use Chipotle Peppers and this is really really very good. Thank you.”
“Dh, the family cornbread eater gives this one a thumbs up.I used a 10″ skillet but would switch to a 9″ next time (if I owned one). In lieu of that, I’ll reduce the baking temp to 425° as the center of the bread was very moist but the crust was just short of burnt.”
“This cornbread is super delicious.A nice, spicyblend.I used all buttermilk instead of using sweet milk, and the results were excellent!I added a light coat of bacon drippings to the pan before heating the pan, so the cornbread comes out with a lovely brown, crispy bottom.We really did enjoy this recipe.Thanks so much for sharing your recipe!Definately a “repeater” at my house!”
“It was alright but somehow it tasted too eggy. It was a little dry for us.”
“Wahoo! I have a hunch that my 12″ skillet was way too big, I got more of a cornbread pizza crust in terms of dimensions and it cooked through REALLY fast… other than that this was amazing. I used canned chipotles (chipotles en adobo) — next time I think I’d cut them to 2 or maybe 3, or possibly skip the seeds… definently hot. Interestingly, this played the opposite role than cornbread usually does, e.g. with a spicy chili, providing some cooling to the meal. All in all a great recipe, though it might be nice to have the intended size of the cast iron skillet posted.”