Chipotle Cornbread Recipe

Name: Chipotle Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Nonstick spray, for greasing; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 cup low-fat buttermilk; 1 tablespoon adobo sauce; 1 tablespoon honey; 2 large eggs; 1 chipotle pepper, minced; 1/2 stick butter, melted; 1 cup shredded sharp Cheddar

Servings: persons

Nonstick spray, for greasing
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup low-fat buttermilk
1 tablespoon adobo sauce
1 tablespoon honey
2 large eggs
1 chipotle pepper, minced
1/2 stick butter, melted
1 cup shredded sharp Cheddar

1
Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray.
2
Set aside.
3
Mix the cornmeal, flour, baking powder and salt in a large bowl.
4
Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl.
5
Add the wet ingredients to the dry ingredients and stir until just mixed.
6
Stir in the cheese.
7
Pour the batter into the prepared baking dish.
8
Bake until golden, 25 minutes.
9
Cut into squares and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick spray, for greasing, 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Chipotle Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chipotle Cornbread

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