Chipotle chile peppers are actually jalapeno peppers that have been dried and smoked. They are often packed in adobo sauce, which is full of herbs and spices and adds lots of flavor in and of itself. Together, they lend this cornbread a slightly complex, smoky-sweet-hot flavor.
If you like, bacon drippings can be used in place of the butter; the bacon’s smokiness plays up that of the chipotles.
This is excellent with almost any kind of bean stew.
- Vegetable oil cooking spray
- 1/3 cup butter
- 1 cup coarse stone-ground yellow cornmeal
- 1 cup unbleached white flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 2/3 cup milk
- 4 canned chipotle peppers (stems removed and discarded) plus 2 teaspoons adobo sauce, pureed
1. Preheat the oven to 400°F. Spray a 10-inch cast-iron skillet with oil and dollop in the butter.
2. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Whisk together the eggs, milk, and puréed chipotle-adobo mix in a small bowl.
4. Place the prepared skillet in the oven to heat up for a few minutes, allowing the butter to melt.
5. Combine the cornmeal mixture and the egg mixture, stirring until everything is just mixed. Then pull the skillet from the oven and pour about half the melted butter from the skillet into the batter. Stir the butter in, and working quickly so the skillet remains almost smoking hot, transfer the batter into it. Put the whole shebang back in the oven and bake until it’s deep golden brown, 20 to 25 minutes.
Nutritional information is based on 8 serving