Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I often quote myself. It adds spice to my conversation."
-George Bernard Shaw

The refrigerator light goes on...

Cornbread with the spiciness of peppers is wonderful and the combination of the smoky, savory chipotle and the spicy bite of poblano is perfect. The first time I tested this recipe I didn't have quite enough buttermilk on hand so I made up the difference (about a half cup) with regular milk. I didn't think it would make much of a difference, but boy did it: the cornbread was pretty dry. The second time around I made sure to have enough buttermilk and it's clear that the right amount of buttermilk made a difference: this is much moister. Be sure that you have enough of all your ingredients on hand!


Gluten Free Poblano and Chipotle Cornbread

Servings: 8 | Serving size: 1/8 pie

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe keeps well, covered at room temperature, for 3-4 days.

1 Tbsp unsalted butter
1 1/4 cup yellow cornmeal
1/2 cup brown rice flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 large eggs
1 3/4 cup reduced fat buttermilk (about; see instructions)
2 Tbsp honey
2 large chipotles in adobo (minced)
1 large poblano pepper (seeded and diced small)
1/2 tsp cumin

Gluten Free Poblano and Chipotle Cornbread
Preheat the oven to 400 degrees.

Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.

Mix all dry ingredients in a large bowl.

In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.

Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.

Fold in the poblano, the chipotle peppers, and the cumin.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.

Nutrition Facts

Serving size: 1/8 pie

Servings: 8

Amount Per Serving

Calories 177 Calories from Fat 36
% Daily Value
Total Fat 3g 6%
    Saturated Fat 1g 7%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 59mg 20%
Sodium 373mg 16%
Total Carbohydrates 31g 11%
    Dietary Fiber 1g 8%
    Sugars 7g
Protein 7g
Vitamin A 5% Vitamin C 23%
Calcium 10% Iron 7%
Vitamin K 1 mcg Potassium 218 mg
Magnesium 45 mg