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Chipotle Chile Cornbread

This is my invention--and it's pretty durned good, if I do say so myself.





List of Ingredients



• 3 cups cornmeal
  
• 1/4 cup flour
  
• 3 teaspoons baking powder
  
• 1/2 teaspoon soda
  
• 2 tablespoons sugar
  
• 3 large eggs, beaten
  
• 2 cups buttermilk
  
• 1/4 cup oil, heated in oven until nearly smoking
  
• 2 canned chipotle chiles, minced fine with a little sauce
  
• 1 1/2 cups sharp cheese, grated
  






Instructions



1. Mix as in Our Favorite Cornbread. Bake at 425-450 degrees about 30 minutes.
   






Final Comments


Canned chipotles are potent, but a boon to southwest cooking. Only small amounts are needed to flavor most recipes. After opening a can, I save the remainder in a plastic bag in the freezer and break off just what I need.