CHIPOTLE CHEDDAR BUTTERMILK CORN BREAD

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CHIPOTLE CHEDDAR BUTTERMILK CORN BREAD image

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Yield 6-12 people

Number Of Ingredients 15

1 Tablespoon peanut oil
2 cups yellow coarse corn meal
1 cup flour
4 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 beaten eggs
3/4 stick melted unsalted butter
1 cup creamed style corn (no added salt)
1 1/2 cups buttermilk
1 cup coarsely grated cheddar cheese
(approx 4 oz)
2 chipotles blended into milk
1 diced green jalapeno for colour

Steps:

  • place 12 inch cast iron pan into oven heat oven to 400 degrees sift the dry ingredients mix the wet ingredients and add in cheese combine wet and dry ingredients remove pan and put in 1 TBLs peanut oil and swirl to cover bottom and half inch up sides POUR immediately into pan and bake at 425 for 30 min or till tooth pick comes out dry from center remove from pan immediately and cool on rack to preserve crust

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