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Spicy Red Chipotle Corn Bread




Source of Recipe


by Marsha, from Patricia Lehnhardt's cookbook "Beans Rice Grains: cooking with stone"


Recipe Introduction


Here is author Patricia Lehnhardt's recipe for spicy red chipotle corn bread. She also says white, yellow or blue corn meal can be substituted for the red. The bread is good any time of year -- with soup for a winter meal, or at a summer cookout.


List of Ingredients




1 cup red corn meal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated hot pepper Monterey Jack cheese
1/2 cup finely diced red bell pepper
1 cup buttermilk
2 large eggs
1/4 cup canola oil
1 chipotle chili in adobe sauce, finely minced

Recipe



• Preheat the oven to 375 F.

• Mix the corn meal, flour, sugar, baking power, baking soda and salt in a large bowl. Stir in the cheese and red pepper.

• In another bowl whisk the buttermilk, eggs, oil and chipotle chili. Add to the flour mixture, and stir only until combined. Turn into a 9-inch soapstone saute or 3-liter pot that has been oiled. Bake the bread until tester inserted in the center comes out clean, about 35 minutes. Turn out on a rack to cool to keep the crust crispy.

• Makes 1 round loaf, 9-inch diameter, about 2 inches high.