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.
This recipe is safe for those who are sensitive to gluten.
"I often quote myself. It adds spice to my conversation."
-George Bernard Shaw
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!
Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.
I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.
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 tsp||baking powder|
|1 tsp||baking soda|
|1 3/4 cup||reduced fat buttermilk (about; see instructions)|
|2 large||chipotles in adobo (minced)|
|1 large||poblano pepper (seeded and diced small)|
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.
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|
|Total Carbohydrates 31g||11%|
|Dietary Fiber 1g||8%|
|Vitamin A 5%||Vitamin C 23%|
|Calcium 10%||Iron 7%|
|Vitamin K 1 mcg||Potassium 218 mg|
|Magnesium 45 mg|