Chipotle Gouda Cornbread
Chipotle Gouda Cornbread
Photos and Recipe Reprinted with Permission by www.evilshenanigans.com
I was on Twitter this morning and “met” a very creative and friendly foodie @bakingblog. When I visited her website www.evilshenanigans.com , I was captivated by this recipe. I’m a chipotle addict and this sounded incredible. There are many other recipes on this website that are worth checking out… like grilled mushroom and picatta pizza on sourdough wheat crust and baja fish tacos.
“The texture is soft and creamy, savory and sweet…. there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had.”
Chipotle Gouda Cornbread Yield 18 muffins or 1 – 9″ round loaf
5 oz all-purpose Flour
5 oz corn meal
1 1/2 oz sugar
.5 oz baking powder
.75 oz non-fat dry milk
4 oz Gouda cheese, shredded
1 teaspoon dry chipotle powder
1 teaspoon chili powder
1 egg, beaten
9 oz buttermilk
.5 oz honey or corn syrup
6 oz butter, melted
Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.
In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined. Add the cheese and stir to combine.
In a separate bowl mix the egg, milk, honey or corn syrup, and butter.
Make a well in the dry ingredients and pour the went into it. Fold the mixture gently, mixing until the dry ingredients are just moist. Do not over-mix.
Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.
Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.
Allow to cool in the pan for 3 minutes before turning out of the pan.
