Best Chipotle Cornbread Recipes

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CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY



Chipotle Chili And Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 24

2 lb ground beef
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon smoked paprika, ground
1 teaspoon cayenne
1 large onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
2 cups beef broth
12 oz chopped tomato, 1 can
15 oz black beans, 1 can
15 oz red kidney bean, 1 can
1 tablespoon apple cider vinegar, optional
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 eggs
¼ cup honey
½ cup buttermilk

Steps:

  • In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
  • Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
  • In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
  • Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
  • Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
  • Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
  • Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
  • Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
  • Serve with cheddar cheese, sour cream, and sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams

CHIPOTLE CORNBREAD



Chipotle Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

Nonstick spray, for greasing
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup low-fat buttermilk
1 tablespoon adobo sauce
1 tablespoon honey
2 large eggs
1 chipotle pepper, minced
1/2 stick butter, melted
1 cup shredded sharp Cheddar

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
  • Mix the cornmeal, flour, baking powder and salt in a large bowl.
  • Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
  • Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO



Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo image

Cornbread muffins baked with crumbled Gorgonzola and bacon are split like buns for these beefy sliders with spicy chipotle mayo.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 30m

Yield 6

Number Of Ingredients 21

Crisco® Original No-Stick Cooking Spray
2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
½ cup Martha White® All-Purpose Flour
1 ½ cups milk
¼ cup sour cream
1 large egg
3 tablespoons chopped chives
8 slices bacon, cooked and crumbled
¾ cup crumbled Gorgonzola cheese
2 tablespoons butter
1 medium yellow onion, sliced into thin rings
1 ½ pounds ground chuck
1 large egg
½ cup Italian-style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
12 small slices (0.5 oz each) Cheddar cheese
½ cup mayonnaise
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Steps:

  • Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
  • Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
  • Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
  • Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Nutrition Facts : Calories 1142.5 calories, Carbohydrate 64.5 g, Cholesterol 231 mg, Fat 77.7 g, Fiber 2.4 g, Protein 46 g, SaturatedFat 29.5 g, Sodium 2216.3 mg, Sugar 9.8 g

SLOW-COOKER CHIPOTLE PORK AND SWEET POTATO STEW WITH CORNBREAD



SLOW-COOKER CHIPOTLE PORK AND SWEET POTATO STEW WITH CORNBREAD image

Categories     Soup/Stew     Pork     Dinner

Number Of Ingredients 37

2 pounds
boneless country pork ribs, cut into 2-inch pieces
1 teaspoon
chipotle chili powder
1 teaspoon
dried oregano
1 teaspoon
ground cumin
1 teaspoon
salt
1
onion, chopped
4
cloves garlic, sliced
1 1/4 pounds
sweet potatoes, peeled and cut into 1-inch pieces
1
green pepper, cored, seeded and thinly sliced
2 cups
reduced-sodium chicken broth
cornbread
1/2 cup
cornmeal
/2 cup
all-purpose flour
2 teaspoons
sugar
1 teaspoon
baking powder
1/8 teaspoon
salt
2 tablespoons
cold butter, cut into small pieces
1/2 cup
milk
2 tablespoons
chopped cilantro

Steps:

  • 1. Coat slow-cooker bowl with nonstick cooking spray. Season pork with chili powder, oregano, cumin and 1/2 tsp of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top. 2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 3. Add remaining 1/2 tsp salt 45 minutes before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on LOW, add 15 minutes. 4. Cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.

CORNBREAD CHIPOTLE CHORIZO STUFFING



Cornbread Chipotle Chorizo Stuffing image

Provided by Food Network

Time 1h30m

Yield App. 7 cups

Number Of Ingredients 10

8 cups crumbled (1/4-inch pieces), toasted cornbread
1 tablespoon olive oil
1/2 pound chorizo, cut into 1/4-inch pieces
1 cup finely chopped green bell pepper
1 cup finely chopped onion
1/2 cup chopped fresh parsley
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 to 3/4 cup chicken broth

Steps:

  • Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
  • Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
  • Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.

SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE FROM COOK'S



SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE FROM COOK'S image

Categories     Bread     Pepper     Side     Bake     Thanksgiving

Yield 12

Number Of Ingredients 15

12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs , beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
2 red bell peppers , cut into 1/4-inch pieces
3 medium onions , chopped fine (about 3 cups)
3 rib celery , chopped fine (about 1 1/2 cups)
4 - 5 chipotle chiles en adobo , chopped (about 4 tablespoons)
2 tablespoons minced fresh thyme leaves
2 tablespoons fresh sage leaves , minced
3 cloves garlic, minced
1 1/2 pounds andouille sausage , cut into 1/2-inch pieces
1 tablespoon kosher salt
2 teaspoons ground black pepper

Steps:

  • 1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside. 2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Sauté until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours. 3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes

FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING



Fiesta Pie With Chipotle Cornbread Topping image

An easy casserole that can be doubled for a crowd. We like it spicy so we use medium or hot salsa. I use chipotles in adobo sauce (chopped) for the corn bread topping. Ground turkey can be subbed for the ground beef if you prefer. The recipe is from a junior league cookbook.

Provided by Lvs2Cook

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup milk
1 egg
1/2 cup sour cream
1/4 cup butter, melted
3 chipotle chiles, seeded and chopped
1 (4 ounce) package corn muffin mix
1 lb ground beef
1 1/3 cups chpped green peppers
1/3 cup chopped onion
1 garlic clove, minced
1 cup mild chunky salsa
1 cup frozen corn kernels
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup cheddar cheese

Steps:

  • Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
  • Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
  • In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
  • Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
  • Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.

Nutrition Facts : Calories 700, Fat 45.3, SaturatedFat 22.5, Cholesterol 191.4, Sodium 997.1, Carbohydrate 42.2, Fiber 5.3, Sugar 11.5, Protein 33.4

SPRING ONION & FETA CORNBREAD SCONES WITH CHIPOTLE BUTTER



Spring onion & feta cornbread scones with chipotle butter image

Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads

Provided by Esther Clark

Categories     Side dish

Time 50m

Number Of Ingredients 11

300g self-raising flour
250g coarse cornmeal or polenta
160g cold unsalted butter, cubed
2 spring onions, finely sliced
80g feta, crumbled
30g parmesan or vegetarian alternative, finely grated
½ tsp chilli flakes
220ml-240ml cold milk
1 egg, beaten
100g unsalted butter, softened
1 tbsp chipotle paste

Steps:

  • Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
  • Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
  • Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.

Nutrition Facts : Calories 551 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

CHIPOTLE CORNBREAD



Chipotle Cornbread image

I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.

Provided by TJW2725

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup flour
1 cup stone-ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup milk
1 egg (beaten)
6 tablespoons butter, melted
3 chipotle chiles in adobo, chopped

Steps:

  • Mix togeather all dry ingredients, and mix together all wet ingredients.
  • Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
  • Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
  • Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
  • Hope you like it.

CHIPOTLE CORNBREAD



Chipotle Cornbread image

Make and share this Chipotle Cornbread recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 lightly beaten egg
1/2 cup buttermilk
1/2 cup sweet milk
1/4 cup vegetable oil (or bacon grease)
4 chipotle chiles, pureed
cooking spray

Steps:

  • Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
  • In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
  • Fold in the egg, buttermilk, milk, oil, and chipotles.
  • Spray cooking spray on cast iron skillet and pour in the batter.
  • Bake for 25 minutes.
  • When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
  • Serve with butter.

RON’S CAJUN INSPIRED SHRIMP, BACON, CHEDDAR AND SMOKEY CHIPOTLE CHILI CORNBREAD



RON’S CAJUN INSPIRED SHRIMP, BACON, CHEDDAR AND SMOKEY CHIPOTLE CHILI CORNBREAD image

Categories     Cake     Cheese     Pepper     Shellfish     Side     Bake

Yield 10 slices

Number Of Ingredients 12

1/2 pound bacon, small dice
1 1/4 cups all purpose flour
3/4 cup white cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup grated Cheddar
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 whole eggs, beaten
1/2 cup diced Chipotle Peppers
1 pound peeled cooked Shrimp
2 teaspoons Cajun Seasoning

Steps:

  • Preheat oven to 400 degrees F. Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven. In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and chipotle peppers, bacon and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened. Season the shrimp with the seasoning and fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm and soak up all that gumbo.

SMOKY CHIPOTLE CORNBREAD



Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
  • In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
  • Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

SMOKY CHIPOTLE CORNBREAD



Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
  • In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
  • Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

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