Chipotle Corn Bread

I love cornbread. But many recipes add too much sugar. So, I reduced the sugar by half for this recipe. The chipotle chilies can be found in your local grocery store usually in the taco section. I found mine at NoFrills under the Herdez label. The chilies are also great in your homemade chili. Just be careful not to add too much because they're really CALIENTE!

You'll need a cast-iron pan for this recipe.

Chipotle Corn Bread

Ingredients:

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon chili powder

1 1/2 cups buttermilk

2 eggs

2 tablespoons chopped chipotle chiles in adobo sauce

1/4 cup unsalted butter, lard or bacon drippings

Directions:

Preheat oven to 425F.

Combine cornmeal, flour, sugar, baking powder, salt, baking soda and chili powder in a bowl and stir to combine. Set aside.

Beat buttermilk and eggs together in a large bowl. Add chipotle and stir to combine. Add flour mixture to egg mixture and stir until just incorporated.

Melt butter in an 8 inch to 9 inch cast-iron skillet over medium heat. Remove from heat and carefully swirl butter around to coat pan, then pour remaining melted butter into batter and stir until just combined.

Spoon batter evenly into the prepared skillet and bake until cornbread is lightly brown and the sides have pulled away from the edge of the pan, about 25 minutes. Cut into wedges and serve hot or warm.

Serves 6-8 people.

Adapted recipe from House & Home, June 2010.