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Chipotle Cornbread Recipe

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This recipe for Chipotle Cornbread, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle & Steve Driver
Added: Saturday, May 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yello cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Monterey jack cheese, grated
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted and cooled
2 tablespoons canned chipotle chiles, seeded and minced

Directions:
Directions:
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in cheese. In medium bowl whisk buttermilk, eggs, butter and chiles. Add buttermilk mixture to dry ingredients; stir until blended. Sppon batter into greased 9x5x2-1/2 inch metal loaf pan. Bake at 350 degrees for 35 minutes or until toothpick inserted in the center comes out clean. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

Number Of Servings:
Number Of Servings:
6

 

 

 

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