Wednesday, February 9, 2011

chipotle cornbread

I am a fan of cornbread, so much so that it seemed like a good idea to purchase a cookbook entitled The Cornbread Gospels. Yup, an entire book of recipes devoted to cornbread and cornbread-related food items.(Hush puppies? Spoonbreads? Cornsticks? You got it.) I've made a handful of recipes from this cookbook and they've all turned out well. Most recently, I made a batch of chipotle cornbread for our friends' super bowl party. These parties are supposed to revolve around some ball-throwing sport, but really they are all about the food.

This cornbread is sweetened with sugar and spiced up with chipotle peppers in adobo sauce resulting in a nice sweet and smoky combo. Whole corn kernels are the kicker (no football pun intended) for me.

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CopperWynd Chipotle Cornbread, from The Cornbread Gospels by Crescent Dragonwagon

vegetable oil cooking spray
1 cup yellow cornmeal
1 cup unbleached white flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cups buttermilk
1/3 cup diced canned chipotle peppers in adobo sauce, sauce included
1/4 cup melted butter
kernels from 1 ear of corn, or 1/2 cup frozen corn kernels, measured and thawed

1. Preheat the oven to 425. Spray a 9-in square pan well with oil.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl, combining well.
3. Beat together the eggs, buttermilk, chipotles, and melted butter in a separate bowl.
4. Combine the wet and dry mixtures, stirring until just combined, then add the corn with a couple of stirs.
5. Into the pan goes the batter, and then into the oven goes the pan. Bake the cornbread until it is pale golden, with its edges pulling away from the side of the pan, about 15 minutes.

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