Chipotle Corn Bread

By á-170456

Ingredients

• 1 cup unbleached all-purpose flour
• 1 1/4 cups coarse-grind yellow cornmeal (or masa harina para tamales)
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 eggs
• 1/3 cup corn oil
• 2 canned whole chipotles in adobo
• 1 cup shredded Monterey Jack cheese

Details

Servings 1

Preparation

Step 1

Preheat the oven to 400 degrees. Grease a cast-iron skillet and place it in the oven. Or grease a 10-inch springform or pie plate and set aside.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt in a food processor or blender, combine the buttermilk, eggs, oil, and chipotles. Blend until the chipotles are finely chopped. Add the buttermilk mixture and the cheese to the dry ingredients and stir with a spoon or rubber spatula until ingredients are just blended. Take care not to overmix. Pour the batter into the skillet or pan.

Bake for 20 to 25 minutes, or until golden around the edges. A cake tester inserted into the center will come out clean. Let stand for 15 minutes before cutting into wedges to serve.

This recipe yields one 10-inch round bread.