Monday, May 20, 2013

Sweet Chipotle Cornbread

In hindsight, I'm really disappointed that I didn't take an outcome picture of one of the first recipes I've created in a while.  Rest assured, they didn't look all that spectacular - just your average looking corn muffins.  I let a few of the mini ones cool and tasted them while they were still warm, and was immediately disappointed that there was no heat, that I'd used far too little pepper.  Then, oh snap!  There it was.  Just a few seconds after I'd imbibed it, that little bit of warmth snuck right up, and it was perfect.  I will say it was a tiny bit of smoky heat to finish, not even too much for my 18 month old son to handle.  If you like a higher level of sass, seed and mince one additional chile for the recipe.  I took this one to a cookout, so I erred on the side of caution and went with just what regular folks would enjoy.  I had to wash and reuse muffin tins between batches, and this still only took me an hour, start to finish.  Makes about 4 dozen minis.

2 boxes Jiffy corn muffin mix
3 eggs, beaten
1 stick butter/margarine, softened
8 oz creamed corn
1/3 C milk
1/3 C shredded asadero cheese
1 whole chipotle pepper, seeded and minced
1 tbsp adobo sauce from the can of peppers
1/4 C diced yellow onion, sauteed

Mix all of this together and spoon into greased muffin tins.  Mini muffins will take about 15 minutes at 350, while larger muffin or popover tins will take 20 minutes or so.  if you decide to do this in a cast-iron or loaf style, I'd give it at least 45 minutes.


Ramiro said...

This is awesome!

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