Chipotle Cheddar Corn Bread

This surprisingly light cheddar corn bread is almost a meal, with a generous quantity of cheese and other savory elements.

 Chipole Cheddar Corn Bread | LunaCafeI’m always on the lookout for interesting variations on the quick bread theme, especially when Portland is cool, windy, and wet. Comfort food to the rescue!

I LOVE corn bread–especially Aunt Elfred’s Corn Bread, which is high, light, and tender, with the requisite depth of cornmeal flavor and  tantalizing aroma.

Whenever I see an out-of-the-ordinary corn bread recipe, I don’t bother with the basic formula, as I’m confident that no corn bread formula (and I’ve tested a gazillion) is better than Aunt Elfred’s.

Chipotle Cheddar Corn Bread | LunaCafe

Thus, as I was perusing a stack of cookbooks the other evening and ran into a little gem from The Beerbistro Cookbook, titled Farmhouse Cheddar Biscuits, rather than running to the kitchen to test the recipe, I simply noted these ingredients: buttermilk, cheddar cheese, chipotle chile, and green onion. When I got around to testing the concept, I added garlic.

The result was predictably wonderful. Even with a full load of cheese, the corn bread is sruprisingly light.

Note   Unfortunately, my mini popover pans were in Portland (without me) when I tested this concept, so I used a mini cheesecake pan instead. A standard muffin pan might have been a better choice.

Chipotle Cheddar Corn Bread | LunaCafe

Chipotle Cheddar Corn Bread

This  cheddar corn bread is almost a meal, with its generous quantity of cheese and other savory elements. And although I do not usually serve corn bread with honey, for some reason this corn bread cries out for it. I even found myself wishing for Honey Butter, which is simple enough to whip up if the mood strikes you.

1½ cups unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon fine sea salt

½ cup unsalted butter, melted and warm, not hot (vegetable oil also works well here if you prefer)
½ cup sugar
2 large eggs
1 cup buttermilk
½ cup yellow cornmeal

2 cups shredded, aged cheddar (6 ounces)
½ cup minced green onion
1-2 canned chipotle chiles in adobo sauce, minced (use disposable gloves!)
1 clove garlic, peeled, and pressed or minced

Garnish
unsalted butter
warm honey

  1. In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.
  2. In another medium mixing bowl, whisk together the melted butter, sugar, eggs, buttermilk, and cornmeal until thoroughly blended.
  3. Add the flour mixture, grated cheese, green onions, chipotle chile, and garlic. Fold gently until just combined. The batter will still be a little lumpy.
  4. Pour into a lightly greased 9- by 9-inch square metal baking pan or fill 12-16 indents of a mini popover or muffin pan about three-quarters full each (add an inch or so of water to any empty indents).
  5. Bake at 400°, in the upper third of the oven, for 30-35 minutes for the square baking pan or about 20-22 minutes for the popover or muffin pan. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.
  6. Remove from the oven and let cool slightly on a wire rack. This corn bread is best served warm, almost right out of the oven.
  7. Cut into squares or remove from the popover or muffin pan and serve warm with butter and honey if desired.

Makes nine, 3-inch squares or 12-16 mini popovers or standard muffins.

Copyright 2010 Susan S. Bradley. All rights reserved.

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Comments

  1. says

    I usually make cornbread and serve it with maple syrup. But seriously, adding chipotles and cheddar sounds divine. Sometimes cornbread can get a little toooo sweet for me. This sounds like the perfect blend of smoky and sweet. :)

  2. orchidgirl says

    I made these today and they were excellent. Hubbie said best cornbread he had ever tasted. I took the rest to work and served them with butter and honey and my whole team loved them. Next time I woud maybe bump the salt to 3/4 of a teaspoon. Other than that, perfect as is. BTW, I used melted butter rather than oil, and 1 and a half chipotles. Thanks for the recipe. YUM!

  3. says

    I just wanted to say that I made these today and they are fantastic. Thanks for the great recipe! My version was corn/feta since that’s what I had around.

    • Susan S. Bradley says

      Feast, I love your idea of black beans in the cornbread. Will have to try that. Hopping over to check out your Pumpkin Ricotta Lasagne. Sounds marvelous!

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