Sunday, January 23, 2011

Chipotle Cheddar Corn Bread

Delicious recipe! I use my big muffin tin for these. I also use a tad less sugar than is called for. Use coarse corn meal for a crunchy texture.  You can find the recipe at The Luna Cafe.

1 1/2 C flour
1 T baking powder
1/2 t fine sea salt
1/2 C unsalted butter, melted and warm
1/2 C sugar
2 large eggs
1 C buttermilk
1/2 C yellow cornmeal

2 C shredded cheddar
1/2 C minced scallions
1-2 canned chipotle chiles in adobo sauce, minced
1 clove garlic, minced

Preheat oven to 400.

In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.
In another medium bowl, whisk together the melted butter, sugar, eggs buttermilk, and cornmeal until thoroughly blended.
Add the flour mixture, grated cheese, green onions, chipotle chile, and garlic Fold gently until just combined. The batter will still be a little lumpy.
Pour into a lightly greased 9x9 metal baking pan or muffin pan.
Bake at 400 for 30-35 minutes for the pan or 20-22 minutes for muffins. When done the cornbread will be lightly browned on tp and will spring back when touched in the center.
Remove from oven and let cool slightly on a wire rack.

Makes 8 big muffins.
Delicious! I should have cooked them a wee bit longer to make them a bit browner.

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