web analytics

Chipotle Cornbread

Chipotle Cornbread

I’m starting to feel the slightest chill of fall in the air right about this time of year. Granted, I know that some of you have already experienced some early snowfalls, but it’s still fall in my mind. Fall is the start of comfort food season and soups and chilis start to make more frequent appearances in my kitchen. Naturally, I need something to go with these dishes and cornbread is always an easy accompaniment to whip up. This spicy cornbread has a little something extra in it: minced chipotle peppers and fresh corn.

You can find chipotle peppers in adobo sauce in most markets these days, and the smoky, spicy chilis add a lot of personality to this bread. One little trick I used here was to add the minced chilis into the butter as I melted it. This helped infuse the butter with a little of the chipotle flavor, so you get some spiciness throughout the bread, not just when you bite into a bit of pepper. I used fresh corn for its sweetness and texture, but frozen corn (defrosted) and fresh canned corn also work just as well in the bread. The finished product is a slightly rustic feeling, hearty cornbread that has a lot of flavor besides that of cornmeal. It is not particularly moist, but it’s not dry either, so it goes well with a smear of butter or a bowl of chili.

I usually make cornbread in square or rectangular pans, but I made this cornbread in a round cake pan. I like the way that the wedges look when the come out, and they’re even easier for dipping into chilis and soups than squares of cornbread. That being said, you could easily make this recipe in an 8×8-inch square pan if you prefer to or don’t have a round cake pan available.

Chipotle Cornbread
1/4 cup butter, room temperature
2 tbsp minced chipotle peppers
1 1/3 cups all purpose flour
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1 large egg
1/2 cup buttermilk
3/4 cup milk
3/4 cup fresh corn

Preheat oven to 350F. Lightly grease a 9-inch round cake pan or springform pan.
In a small, microwave-safe bowl, combine butter and minced chipotle peppers. Melt the butter in the microwave.
In a large bowl, whisk together flour, cornmeal, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in egg, buttermilk and milk. Whisk until almost combined, then add in the butter-chipotle mixture and stir just until no streaks of dry ingredients remain. Stir in corn.
Spread batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Remove the sides of the springform pan, or turn the bread out of a regular pan onto a wire rack, and allow the cornbread to cool. Cornbread can be eaten while slightly warm or at room temperature.

Serves 10-12.

Share this article

  • Linda
    September 28, 2009

    My favorite pan for cornbread is a cast-iron skillet. The oil that is in the bread is heated while the oven preheats in the skillet. You pour the very hot oil into the cornbread and quickly put the batter into the pan and the pan into the oven. You get an incredible crust–which is my favorite part and the oil blends quickly and evenly. I’ve never added corn–not sure why other than I love the texture of the cornbread and it seems the corn would alter that. I guess I will have to try that one time to see. The chipotle sounds delicious.

  • Nutmeg Nanny
    September 28, 2009

    Wow that cornbread looks great!

  • tina
    September 28, 2009

    Looks so soft and yummy….

  • Tara
    September 29, 2009

    YUM! I’ve got some chipotle peppers that need to be used and all the other ingredients, so am going to try this recipe tonight.

  • Michelle
    September 29, 2009

    This looks awesome. My mouth was watering while reading the recipe 🙂

  • Looks very yummy! 🙂

  • Tara
    September 30, 2009

    Had to report back that I made this last night and it was go-ooo-od. It actually served as the base for a chicken casserole.

    Put the cornbread mixture in a 10″ cast iron skillet. Then I mixed one can of chicken (more for ease than taste), one can of mild Rotel, and a scoop of sour cream (probably about 1/2 cup, but I rarely measure) together. Spread the chicken mixture on top of the uncooked cornbread, within an inch of the edge. Then of course added some grated cheddar & Monterey Jack cheese. It took a little longer to bake; about 40 minutes.

    My kids, 2 & 4 years-old, ate it up after adding a little more sour cream on their plated servings to cut down on the spice.

  • Dr. Biggles
    September 30, 2009

    Hurumph, looks like corn cake to me. What’s with all those cookie ingredients in there? Flour? Sugar? Where’s the 1/3 cup bacon grease? Yankee corncake says I, yar.

    xo, Biggles

  • Nicole
    September 30, 2009

    Biggles – Ok, I’ll take that into account and consider renaming the recipe Chipotle Yankee Corncakes without Bacon Grease. =)

  • Fall is the start of comfort food season and soups and chilis start to make more frequent appearances in my kitchen.

  • Brittany
    September 24, 2010

    I made this a little over a week ago to serve with chili and it was such a huge hit that I’ve been asked to make it again tonight. Thanks for the great recipe!

  • Mrsblocko
    April 7, 2011

    I made this back in Feb, and wrote about it here. It was just spicy enough to please my husband, but not too spicy for my 5 year old. Plus I love that I get another use out of my springform pan. Thank you for posting the recipe!

What do you think?

Your email address will not be published. Required fields are marked *