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Chipotle Cheddar Corn Bread

April 10, 2015 by Susan S. Bradley

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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Filed Under: Autumn Leaves, Breads, Chile Peppers, Quick Breads Tagged With: Autumn Leaves, bread, chipotle, corn bread, quick bread

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

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Comments

  1. Gwen says

    April 13, 2015 at 11:58 am

    Living in the SW we love our corn bread! We eat it alongside “Cowboy Beans” & sautéed kale often. Your recipe looks perfect!
    Gwen recently posted…Poached Salmon over Spring Arborio Pilaf {How to make Risotto as atable rice}My Profile

    • Susan S. Bradley says

      April 13, 2015 at 3:05 pm

      Gwen, I wish I could live in the SW–at least for the winter. Love the sunshine and love the food. Thanks for topping by. 🙂

  2. swathi says

    April 11, 2015 at 10:44 am

    Susan I never got success with cornbread,my hubby says always something lacking. I will your recipes as it is muffin version and looks delicious.
    swathi recently posted…Chakka payasam/Jackfruit puddingMy Profile

    • Susan S. Bradley says

      April 12, 2015 at 10:03 am

      Swathi, try this recipe and then Aunt Elfred’s Cornbread (on the blog). Two of my favorites.

  3. Anna says

    April 11, 2015 at 9:39 am

    These look scrumptious! I love cornbread, and I love cheese in my cornbread so these are right up my alley. I have made with jalapeños but never thought of chipotle, I’ll have to try these. Yum!
    Anna recently posted…Herb Butter Roasted Chicken (and a Crisp Tools Giveaway)My Profile

    • Susan S. Bradley says

      April 12, 2015 at 10:02 am

      Anna, thank you! Cheese and cornmeal go together like bread and butter. 🙂

  4. Des says

    April 10, 2015 at 9:40 pm

    Love love love this! I am a huge fan of cheddar and chipotle. I don’t think that I make biscuits nearly enough. These look pretty easy though! I’ll have to give them a try!
    Des recently posted…Shrimp & Roasted Poblano BurritoMy Profile

  5. Catherine says

    April 10, 2015 at 8:34 pm

    Dear Susan, these muffins look wonderful! I love the flavors…these would be hit a my dinner table. Pinning! xo, Catherine
    Catherine recently posted…An Evening with Chef Michael Symon & BlueStar at ICEMy Profile

  6. Kirsten says

    April 10, 2015 at 5:28 pm

    Susan,
    My son just got back from a bike ride to pick up milk and local honey from the grocery store down the road. These darling little breads look amazing and what a great idea to top with butter and honey!
    Thanks!
    Kirsten recently posted…Meatball Marinara Mascarpone PizzaMy Profile

  7. Shannon says

    April 10, 2015 at 12:30 pm

    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. 🙂

  8. Joy says

    April 10, 2015 at 12:14 pm

    Yum, I love cornbread, this sounds like a wonderful preparation!
    Joy recently posted…Vegetarian Black Bean ChiliMy Profile

  9. Gaby says

    March 24, 2013 at 9:21 am

    This looks absolutely delicious and it has my husband’s name all over it. He loves cornbread!

  10. orchidgirl says

    April 24, 2012 at 8:54 pm

    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!

  11. Jill says

    January 23, 2011 at 7:28 pm

    Delicious…again. I’ve linked to this on my blog. Thanks!
    Jill recently posted…Keilbasa and CabbageMy Profile

    • Susan S. Bradley says

      January 24, 2011 at 8:40 pm

      Jill, thanks so much! 🙂

  12. Sarah says

    October 19, 2010 at 10:46 am

    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

      October 26, 2010 at 4:35 pm

      Sarah, thank you, so glad you liked this. Feta sounds like a great variation.

  13. Feast on the Cheap says

    September 28, 2010 at 7:54 am

    Love this! I make a sorta-similar Cheddar and Blackbean Cornbread. But I’m sure the chipotles add a nice touch of “smokiness.” Will certainly have to try this version!
    Feast on the Cheap recently posted…Pumpkin Ricotta LasagnaMy Profile

    • Susan S. Bradley says

      October 7, 2010 at 8:55 am

      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!

  14. Alta says

    September 23, 2010 at 7:51 am

    I could imagine my family would gobble these up like no tomorrow!
    Alta recently posted…Vegan and Gluten-Free Cheesecake with Blueberry CompoteMy Profile

    • Susan S. Bradley says

      September 23, 2010 at 9:40 am

      Alta, well we certainly did. 🙂 They were still moist and wonderful on the second day. That was a surprise.

  15. a-man says

    September 21, 2010 at 8:23 am

    We never tried to prepare corn bread. The pictures you made make me hungry.
    Thank you for the idea and the recipe.
    a-man recently posted…German Potato soup with kohlrabi and wienersMy Profile

  16. naomi says

    September 20, 2010 at 9:00 pm

    I am a cornbread nut, so I can’t wait to try this.

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