Tuesday, September 15, 2009

Chipotle Cornbread

This cornbread is very corny. Ha, ha. I recommend serving it with BUTTER and WARM. Yum.

3 tablespoons butter
1 chipotle pepper finely minced
1 1/2 cups whole wheat pastry flour
3/4 cup cornmeal
2 tablespoon brown sugar
2 tablespoons agave nectar
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 cups corn, fresh sliced off the cob
1/2 cup diced red pepper
1/4 cup minced cilantro
OPTIONAL: 1 cup shredded aged cheddar or monterey jack
Servings: 12 squares

Preheat your oven to 350F degrees.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, melted butter, corn, chipotle, red pepper and cilantro. Pour the wet ingredients over the dry and stir until just combined. If using the cheese, pour half the batter into a greased 8x8 pan. Sprinkle 3/4 cup of cheese over top and pour remaining batter. Sprinkle 1/4 cup of remaining cheese.
Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 45-60 minutes or until center is j set and a knife can be inserted and removed without batter.

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