2 Tablespoons minced Chipotle Peppers in Adobo Sauce
Instructions
Preheat oven to 375 degrees. Grease a 8 inch square pan.
In a medium bowl, combine cornmeal, flour, sugar, baking soda and salt. Stir to combine. In a seperate bowl, wisk together buttermilk, butter and eggs. Pour over dry ingredients and stir just to combine, then let stand 10 minutes.
Fold in corn and chipotle peppers. Spread evenly in greased and floured pan. Bake until edges and top are golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool 15 minutes. Turn bread out of pan, server wrm or let cool completely.
Serving
Suggestions
322 Calories, 14 g Fat, 2g Fiber, 6g Protein, 43 g Carbs
Originally Submitted
3/24/2011
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