CHIPOTLE CORN BREAD

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Chipotle Corn Bread image

Categories     Bread     Side     Bake     Picnic     Backyard BBQ     Hot Pepper     Summer     Potluck     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies

Steps:

  • Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

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