Chipotle Cornbread Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
• Mix the cornmeal, flour, baking powder and salt in a large bowl.
• Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
• Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

Steps:

• Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
• Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
• In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
• Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
• Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.

Steps:

• Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
• In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
• Bake 25 to 28 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
• In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
• Fold in the egg, buttermilk, milk, oil, and chipotles.
• Spray cooking spray on cast iron skillet and pour in the batter.
• Bake for 25 minutes.
• When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
• Serve with butter.

Steps:

• Heat the oven to 375 degrees F.
• Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Steps:

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

Steps:

• Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

Steps:

• Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
• Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
• Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.

Steps:

• In bowl combine flour, cornmeal, sugar, baking powder, salt.
• in small bowl beat 2 eggs.
• Add and beat well milk, butter, honey.
• Add wet ingredients to dry ingredients combine only.
• Stir in cooked crumbled bacon and minced Chipotle pepper in adobe sauce.
• Pour into greased 9 inch pan bake 400* 20 minutes.

Steps:

• In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
• Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
• In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
• Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
• Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
• Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
• Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
• Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
• Serve with cheddar cheese, sour cream, and sliced scallions.
• Enjoy!

Steps:

• Preheat oven to 375. In a large bowl, combine 1 cup cornmeal, baking soda, creamed corn, onion, bacon bits, buttermilk, cheese, eggs and chipotle sauce.
• Mix well to blend.
• Generously grease a 10 inch square baking pan. Sprinkle bottom and sides with 1 tablespoon of cornmeal. Pour batter into the pan.
• Bake 40-45 minutes, until a toothpick inserted in center comes out clean.
• Cut into squares and serve warm.

Steps:

• Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
• In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
• Stir the buttermilk mixture into the flour mixture, stirring just until moist.
• Fold in the cooked and crumbled bacon.
• Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
• Transfer pan from oven to a wire rack and allow to cool for 10 minutes.