Chipotle Cornbread

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 8

    • About This Recipe

    “I found this recipe on the internet. I haven’t tried it yet, but it sounds pretty good.”

    Ingredients

  • 1cupyellow cornmeal
  • 1cupall-purpose flour
  • 1teaspoonsugar
  • 1teaspoonsalt
  • 1 1/2 teaspoonsbaking powder
  • 1lightly beaten egg
  • 1/2 cupbuttermilk
  • 1/2 cupsweet milk
  • 1/4 cupvegetable oil( or bacon grease)
  • 4chipotle chiles, pureed
  • cooking spray

    • Directions

  • Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
  • In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
  • Fold in the egg, buttermilk, milk, oil, and chipotles.
  • Spray cooking spray on cast iron skillet and pour in the batter.
  • Bake for 25 minutes.
  • When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
  • Serve with butter.

    • 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.”

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