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Chipotle Cornbread

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INGREDIENTS

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
 

DIRECTIONS

  • 1

    Heat oven to 375°F. Lightly grease a 9 x 5 x 2-1/2-inch metal loaf pan.

  • 2

    Mix first 6 ingredients in large bowl. Stir in cheese.

  • 3

    Whisk buttermilk, eggs and melted butter and chilies in medium bowl. Add buttermilk mixture to dry ingredients; stir just until blended.

  • 4

    Spoon batter into prepared pan. Bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

Chipotle Cornbread
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 8

HELPFUL HINTS

  • *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months
 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 332

Total Fat 15.9g

Saturated Fat 9.1g

Trans Fat 4.5g

Polyunsaturated Fat 1.0g

Cholesterol 115mg

Sodium 706mg

Carbohydrates 36g

Protein 13g

Dietary Fiber 1g

Vitamin A 121%

Vitamin C 1%

Calcium 367%

Iron 2%