This Spicy Chipotle Cornbread is a delightful twist on the classic cornbread, adding a smoky and spicy kick to your meal. Perfect as a side dish or a snack, this recipe combines the comforting texture of cornbread with the bold flavors of chipotle peppers.
One ingredient you might not have on hand is chipotle peppers in adobo sauce. These peppers are smoked and packed in a flavorful sauce, adding a unique heat and depth to the cornbread. You can find them in the international or Mexican food aisle of most supermarkets.
Ingredients For Spicy Chipotle Cornbread Recipe
Cornmeal: Provides the classic texture and flavor of cornbread.
All-purpose flour: Adds structure and helps the cornbread rise.
Baking powder: A leavening agent that helps the cornbread rise and become fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Adds moisture and richness to the batter.
Vegetable oil: Keeps the cornbread moist and tender.
Egg: Binds the ingredients together and adds richness.
Chipotle peppers in adobo sauce: Adds a smoky, spicy flavor to the cornbread.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir until the ingredients are just combined to ensure a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is made from ground corn and has a similar texture and flavor to cornmeal.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it more moist.
vegetable oil - Substitute with olive oil: Olive oil is a healthier fat and adds a unique flavor to the cornbread.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg; this is a great vegan alternative.
chipotle peppers in adobo sauce - Substitute with smoked paprika and cayenne pepper: Use 1 teaspoon of smoked paprika and a pinch of cayenne pepper to mimic the smoky and spicy flavor of chipotle peppers.
Other Alternative Recipes Similar to This
How To Store / Freeze This Recipe
Allow the cornbread to cool completely before storing. This prevents condensation, which can make the cornbread soggy.
Wrap the cornbread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
Store the wrapped cornbread at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
To freeze, cut the cornbread into individual portions. This makes it easier to thaw only what you need.
Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. Label with the date for easy tracking.
Freeze the cornbread for up to 3 months. For best results, use within this time frame to maintain optimal flavor and texture.
To thaw, remove the desired number of portions from the freezer and let them sit at room temperature for a few hours. Alternatively, microwave on a low setting until thawed.
For a freshly baked taste, reheat the thawed cornbread in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Enjoy your spicy chipotle cornbread as a side dish with soups, stews, or your favorite barbecue dishes.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
For a quick reheat, use the microwave. Place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat, as it can become rubbery.
If you prefer a crispy exterior, reheat the cornbread in a skillet. Heat a small amount of butter or olive oil in a skillet over medium heat. Add the cornbread slices and cook for 2-3 minutes on each side, until warmed through and slightly crispy.
For an air fryer method, preheat your air fryer to 320°F (160°C). Place the cornbread slices in the basket, making sure they don't overlap. Heat for 3-5 minutes, checking halfway through to ensure even warming.
If you have a toaster oven, set it to 350°F (175°C). Place the cornbread on a baking tray and heat for about 10 minutes, or until warmed through. This method helps maintain a slightly crispy texture on the outside.
Best Tools for This Recipe
Oven: Used to bake the cornbread at the specified temperature of 400°F (200°C).
Mixing bowl: One for combining the dry ingredients and another for the wet ingredients.
Whisk: Used to whisk together the milk, vegetable oil, and egg.
Spatula: Useful for folding in the chopped chipotle peppers into the batter.
Baking pan: The container where you pour the batter to bake the cornbread.
Measuring cups: Essential for accurately measuring the cornmeal, flour, milk, and vegetable oil.
Measuring spoons: Used to measure the baking powder, salt, and chipotle peppers.
Chopping board: Provides a surface to chop the chipotle peppers.
Knife: Used to chop the chipotle peppers finely.
Toothpick: Used to check if the cornbread is done by inserting it into the center and seeing if it comes out clean.
Cooling rack: Allows the cornbread to cool slightly before serving.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure out all cornmeal, flour, and other ingredients before starting to streamline the process.
Use a food processor: Chop the chipotle peppers quickly using a food processor.
One-bowl method: Mix the dry ingredients first, then add the wet ingredients directly to the same bowl to save on cleanup time.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Grease the pan ahead: Prepare your baking pan before mixing the batter to save a step later.
Spicy Chipotle Cornbread
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 1 Egg
- 2 tablespoon Chipotle peppers in adobo sauce, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and egg.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped chipotle peppers.
- Pour the batter into a greased baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutritional Value
Keywords
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