Chipotle Cheddar Buttermilk Corn Bread Recipes

CHIPOTLE CORNBREAD

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.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

CHIPOTLE CORN BREAD

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.

CHIPOTLE CORNBREAD

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.

CHIPOTLE CHEDDAR CORN CASSEROLE

Steps:

• Coat the inside of a 9-inch square baking pan with cooking spray.
• Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
• Add in the flour; whisk until white bubbles form on the vegetables.
• Cook the flour for about 2 minutes, being careful not to burn the chipotle.
• Gradually add the milk and sugar and bring to a boil, whisking constantly.
• Add in corn; stir to blend.
• Pour the mixture into the prepared dish; sprinkle cheese over the top.
• Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
• Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
• Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
• Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
• Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

CHEDDAR BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F Butter 8x8 baking dish.
• Sautee corn until lightly brown, set aside.
• Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
• Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
• Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
• Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
• (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).