Recipe courtesy of Gina Neely and Pat Neely
Episode: Memphis-Mex
Chipotle Cornbread
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.

Mix the cornmeal, flour, baking powder and salt in a large bowl.

Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.

Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

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