Chipotle Corn Bread Recipes

Steps:

• In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
• Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
• In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
• Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
• Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
• Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
• Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
• Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
• Serve with cheddar cheese, sour cream, and sliced scallions.
• Enjoy!

Steps:

• Mix togeather all dry ingredients, and mix together all wet ingredients.
• Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
• Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
• Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
• Hope you like it.

Steps:

• Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
• In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
• Fold in the egg, buttermilk, milk, oil, and chipotles.
• Spray cooking spray on cast iron skillet and pour in the batter.
• Bake for 25 minutes.
• When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
• Serve with butter.

Steps:

• 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.

Steps:

• Preheat oven to 375. In a large bowl, combine 1 cup cornmeal, baking soda, creamed corn, onion, bacon bits, buttermilk, cheese, eggs and chipotle sauce.
• Mix well to blend.
• Generously grease a 10 inch square baking pan. Sprinkle bottom and sides with 1 tablespoon of cornmeal. Pour batter into the pan.
• Bake 40-45 minutes, until a toothpick inserted in center comes out clean.
• Cut into squares and serve warm.

Steps:

• Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
• In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
• Stir the buttermilk mixture into the flour mixture, stirring just until moist.
• Fold in the cooked and crumbled bacon.
• Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
• Transfer pan from oven to a wire rack and allow to cool for 10 minutes.