Chipotle Cornbread

The other part of Two Girls Cooking - that would be Jodi - sent me a link to check out this recipe.  I'm pretty sure the reason she sent it to me is because of one key word in the recipe......CHIPOTLE.  I am a huge fan of spice, hot, heat in my food/recipes.
Being that Fall is making it's way into the now, this did sound like something that would go good with a stew, chili, or just sitting down like I am right now and enjoying a piece of bread.
This was a pretty straight forward recipe, not hard to make at all.   I had all ingredients on hand so I didn't even have to make that trip to the store.  (Yes, I do keep Chipotle in adobo on hand!!!).

Here's what you need:

Preheat oven to 350F. Lightly grease a 9-inch round cake pan or springform pan.
In a small, microwave-safe bowl, combine butter and minced chipotle peppers. Melt the butter in the microwave.


In a large bowl, whisk together flour, cornmeal, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in egg, buttermilk and milk.



Whisk until almost combined, then add in the butter-chipotle mixture and stir just until no streaks of dry ingredients remain. Stir in corn.


Spread batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.


Remove the sides of the springform pan, or turn the bread out of a regular pan onto a wire rack, and allow the cornbread to cool. Cornbread can be eaten while slightly warm or at room temperature.
Serves 10-12.