Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup canned chipotle peppers in adobo sauce, chopped
- 1 cup shredded sharp cheddar cheese
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda, and sugar.
3. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped chipotle peppers and shredded cheese.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information (per serving): Calories: 200; Fat: 10g; Carbohydrates: 20g; Protein: 8g; Sodium: 300mg
Substitutions for Ingredients
- All-purpose flour: Can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk: Can be substituted with plain yogurt or milk.
- Chipotle peppers in adobo sauce: Can be substituted with jalapenos or other hot peppers.
- Sharp cheddar cheese: Can be substituted with Monterey Jack cheese or other types of cheese.
Variations:
- Add 1/2 cup of cooked corn kernels for a more flavorful cornbread.
- Add 1/2 cup of diced bell peppers for a milder flavor.
- Add 1/4 cup of chopped cilantro for a fresh flavor.
Tips and Tricks:
- Make sure to not overmix the batter, as this will result in a dense and dry cornbread.
- Let the cornbread cool for at least 10 minutes before slicing and serving.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place a slice of cornbread on a plate and microwave for 30-45 seconds, or until heated through.
Presentation Ideas:
- Serve the cornbread warm with a dollop of butter and a sprinkle of chopped cilantro.
- Slice the cornbread into wedges and serve with a side of salsa or guacamole.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Sliced green onions
Pairings:
- Chili
- Barbecue
- Stews
Suggested Side Dishes:
- Coleslaw
- Potato salad
- Baked beans
Troubleshooting Advice:
- If the cornbread is too dry, add a few tablespoons of buttermilk or milk to the batter before baking.
- If the cornbread is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store any leftovers in an airtight container in the refrigerator.
Food History:
Cornbread is a traditional dish in the United States, especially in the South. It has been a staple in American cuisine since the colonial era.
Flavor Profiles:
This cornbread is savory and slightly spicy, with a hint of sweetness from the sugar.
Serving Suggestions:
- Serve as a side dish with your favorite main course.
- Serve as an appetizer with a dip or spread.
- Serve as a snack with a cup of coffee or tea.
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