CHIPOTLE CORNBREAD

Chipotle Cornbread

1 cup coarse stone-ground yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs, beaten
1 cup fresh or frozen corn kernels
2 tablespoons minced seeded chipotle chiles in adobo sauce

Preparation


1. Preheat oven to 375ºF and grease an 8-inch square pan. In a medium bowl, combine cornmeal, flour, sugar, baking soda and salt; whisk to combine. In a separate bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir just to combine, then let stand 10 minutes.

2. Fold in corn and chipotle chiles. Spread batter evenly in prepared pan. Bake until edges begin to brown and a tester inserted into center of cornbread comes out clean, about 35 minutes. Transfer pan to wire rack and let cool 10 minutes, then turn bread out of pan. Serve warm or let cool completely.