I find cornbread an often overlooked and understated quick bread companion to most meals (at least in my book). Then I make recipes like this one and realize that I’m missing out on a lot.
I’m trying not to be a carb-a-holic. I avoid pasta if at all possible, don’t eat a lot of breads/rolls, and I realized I’m not really baking as much as I used to (although I was dying to make some of this last weekend). I’m not gluten-free, I’m not gluten-intolerant, or any of those things. I just mostly don’t buy bread products because I never end up using it all. (This is coming from someone who recently cleaned out her freezer and realized that she had a frozen loaf of bread in there that she had been occasionally and rarely eating from…that was over a year old. Probably not a good idea. No? I don’t know how long that kind of stuff stays good in the freezer. Anyways, I got rid of it. Also it had small ice crystals all over it, too, from me not appropriately storing it the last time I used it. Oh well.) This also explains why sometimes I go nuts at restaurant when they do serve bread before dinner.
Anyways, this recipe is a great twist on your standard slightly sweet, slightly savory traditional cornbread. I found that the chipotle chiles added a bit of a smoky flavor here (it wasn’t hardly spicy at all, in my opinion, so if you want more spice, add more. And, as a sidenote: I used canned chipotle peppers in adobo sauce for this recipe. Which was probably why it wasn’t that spicy.) You could even throw in some more little bits of veggies-some chopped spinach or garlic, too, since this bread batter is fairly forgiving as far as accomodating add-ins. I used a mild cheddar cheese here and was a bit disappointed with the flavor, so use a sharp cheddar (or even a pepper Jack) if you want a slightly more intense cheese flavor.
Serve it with some butter and this chili. And you’ll warm right up.
Chipotle Cheddar Cornbread
Servings: 1 loaf
3/4 cup cornmeal (I used a medium-grind cornmeal, which was nice.)
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup milk (I used skim.)
2 tablespoons unsalted butter, melted
2 tablespoons chopped chipotle chilies (I used canned chipotle peppers in adobo sauce because I forgot to buy real peppers at the store. I think that’s what gave the cornbread a nice, smoky flavor and less spice-which I actually prefer. Use what you like best here.)
2-3 green onions, sliced
1/2 cup cheddar cheese, grated