Chipotle Cornbread

Total Time
30mins
Prep 10 mins
Cook 20 mins

I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.

Ingredients Nutrition

Directions

  1. Mix togeather all dry ingredients, and mix together all wet ingredients.
  2. 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).
  3. Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
  4. Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
  5. Hope you like it.

Reviews

(2)
Most Helpful

You're right, TJW, this is a great cornbread. I had to add a bit more sugar, Yankee that I am. I didn't read carefully so I put the oil in the cast iron skillet before I put the pan in the oven. I know it makes a crunchy crust. 27* recipe, TJW.

sugarpea January 27, 2008

We didn't manage light and fluffy (probably let the batter sit too long while preheating the pan), but we did get a hearty, tasty "Tex-Mex" cornbread treat featuring the spicy, smoky chipotle peppers. Too spicy for Lavender Lynn but delightful to the DH, this will be best enjoyed with a glass of milk or a cold beer handy. Cornbread baked in a cast-iron skillet has a certain style to it, and we might take it to the table in the pan.

Lavender Lynn December 16, 2007

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