Name: Chipotle Corn Bread
Yield: Makes 1 loaf
Ingredients: 1 cup yellow cornmeal; 1 cup all purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup grated Monterey Jack cheese; 1 cup buttermilk; 3 large eggs; 6 tablespoons unsalted butter, melted, cooled; 2 tablespoons minced seeded canned chipotle chilies

Moist, with subtle heat from the chipotles.

Recipe information

Yield
Makes 1 loaf

Ingredients

1 cup yellow cornmeal

1 cup all purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup grated Monterey Jack cheese

1 cup buttermilk

3 large eggs

6 tablespoons unsalted butter, melted, cooled

2 tablespoons minced seeded canned chipotle chilies

Preparation

Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

TagsCornbread Bread Cornmeal Flour Monterey Jack Cheese Dairy Buttermilk Chipotle Chile Vegetable Side Dinner Vegetarian Nut Free Easy Baking Bon Appétit

Recipe notes

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