Chipotle Gouda Cornbread

Do you impulse buy?

I do.   My impulse buys are most often food related.  Last week I discovered a really great local cheese shop, Scardello Artisan Cheese, in Dallas and I could not help but go in and shop.  I got some terribly expensive, and very tasty, sea salt caramels, some disappointing dark chocolate, and two superb cheeses.  One was a sharp cheddar made in Texas, and the other was a raw milk Gouda, also made in Texas.

The cheddar has been easy to use in sandwiches, egg dishes and such.  The Gouda was different.  I had picked it on impulse with no plan for it.  So, I had a think and decided to add it to some cornbread along with some extra spices, and some left over buttermilk.

The texture is soft and creamy, there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had.

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour

5 oz corm meal

1 1/2 oz sugar

.5 oz baking powder

.75 oz non-fat dry milk

4 oz Gouda cheese, shredded

1 teaspoon dry chipotle powder

1 teaspoon chili powder

1 egg, beaten

9 oz buttermilk

.5 oz honey or corn syrup

6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

In a separate bowl mix the egg, milk, honey or corn syrup, and butter. 

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

Allow to cool in the pan for 3 minutes before turning out of the pan.

Serve immediately.