Chipotle Cornbread Recipe

Name: Chipotle Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 tablespoon cornmeal; ½ teaspoon baking soda; 1 (17 ounce) can creamed corn; 12 onion, chopped; 2 tablespoons imitation bacon bits (optional); ¾ cup buttermilk; 1 cup monterey jack pepper cheese, shredded; 2 eggs; ½ teaspoon chipotle chile in adobo

Servings: persons

1 cup cornmeal
1 tablespoon cornmeal
½ teaspoon baking soda
1 (17 ounce) can creamed corn
12 onion, chopped
2 tablespoons imitation bacon bits (optional)
¾ cup buttermilk
1 cup monterey jack pepper cheese, shredded
2 eggs
½ teaspoon chipotle chile in adobo

1
Preheat oven to 375.
2
In a large bowl, combine 1 cup cornmeal, baking soda, creamed corn, onion, bacon bits, buttermilk, cheese, eggs and chipotle sauce.
3
Mix well to blend.
4
Generously grease a 10 inch square baking pan.
5
Sprinkle bottom and sides with 1 tablespoon of cornmeal.
6
Pour batter into the pan.
7
Bake 40-45 minutes, until a toothpick inserted in center comes out clean.
8
Cut into squares and serve warm.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 cup cornmeal, 1 tablespoon cornmeal, ½ teaspoon baking soda, 1 (17 ounce) can creamed corn, and more.

Yes, Chipotle Cornbread falls under the Meat & Poultry 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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