I love home made cornbread, because i like to add just a touch of sweetness to the batter. This one has cheddar cheese and chipotle peppers. It pairs perfectly with homemade chili. Perfect for the cooler fall weather we are about to get.
I swirled the chipotle peppers into only half of the corn bread batter because my daughter is only 2 and does not like spicy foods.
Ingredients
1.5 Cups Flour
1/2 cup Corn Meal
1/4 cup of sugar
2 eggs
1 tsp salt
2 tsp baking powder
1 stick of butter melted
4oz of shredded chipotle cheddar cheese (I used sargento) Or sharp cheddar cheese
1/2 cup of milk
1 Tbsp Adobo chipotle sauce *
Method:
In a bowl add flour, corn meal, sugar, baking powder & salt in a bowl whisk to combine
In a separate cup break eggs into milk add in melted butter mixture and pour into corn meal stir until just combined. Add in cheddar cheese. Pour into greased baking dish. Dot adobo sauce over cornbread and swirl. Bake at 350 for 35 minutes.
* For a spicier corn bread add in one chopped chipotle pepper with seeds as well as adobo sauce.
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