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Chipotle Corn Bread




Source of Recipe


MOM sent to me
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 (3/4 stick) unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies


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.

Makes 1 loaf