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I love chipotles and was so excited to try this cornbread recipe. Very good and spicy. I served it on New Year's Day with black-eyed peas and turnip greens. Had a dense but tender texture. Slathered on some real butter. Yes mam, gets a thumbs up from my family.
This is devine....I was hunting for a way to use Chipotle Peppers and this is really really very good. Thank you.
Dh, the family cornbread eater gives this one a thumbs up. I used a 10" skillet but would switch to a 9" next time (if I owned one). In lieu of that, I'll reduce the baking temp to 425° as the center of the bread was very moist but the crust was just short of burnt.
This cornbread is super delicious. A nice, spicy blend. I used all buttermilk instead of using sweet milk, and the results were excellent! I added a light coat of bacon drippings to the pan before heating the pan, so the cornbread comes out with a lovely brown, crispy bottom. We really did enjoy this recipe. Thanks so much for sharing your recipe! Definately a "repeater" at my house!
It was alright but somehow it tasted too eggy. It was a little dry for us.
Wahoo! I have a hunch that my 12" skillet was way too big, I got more of a cornbread pizza crust in terms of dimensions and it cooked through REALLY fast... other than that this was amazing. I used canned chipotles (chipotles en adobo) -- next time I think I'd cut them to 2 or maybe 3, or possibly skip the seeds... definently hot. Interestingly, this played the opposite role than cornbread usually does, e.g. with a spicy chili, providing some cooling to the meal. All in all a great recipe, though it might be nice to have the intended size of the cast iron skillet posted.