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Chipotle Cornbread Recipe

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This recipe for Chipotle Cornbread is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c yellow cornmeal, coarsely ground
1 c all purpose flour
2 tbsp sugar
1 tsp salt
1 1/2 tsp baking powder
1 large egg, lightly beaten
1/2 c buttermilk
1/2 c milk
6 tbsp unsalted butter, melted
4 chipotle peppers, pureed
shortening
Directions:
Directions:
Preheat oven to 450º Fahrenheit.

Preheat 2 six-inch cast iron skillets in the oven for 20 minutes.

In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter and pureed peppers. Brush the preheated pans with shortening and immediately pour in the batter, approximately three fourths of the way up the side. Bake for 25 minutes, until the cornbread is brown around the edges and firm. Cut each cornbread into 5 wedges
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Chipotle peppers are available in a can, usually marked as "in Adobo Sauce."

 

 

 

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