This recipe is from an edition of Food and Wine Magazine - I dont know which one, though. It's pretty much as I found it, except for the addition of a half cup of sweet corn which I added because I LOVE corn!
I'd bought chipotle and a host of other dried chillies from a Mexican grocery shop in Seattle, and they've been waiting quietly for over two months to be used. I've found that I'm all gung-ho to try new recipes - for which, of course, I have to buy the ingredients... something I'm even MORE gung-ho about! Once the elusive, hard-to-get items are bought, though, the gung-ho-ness (new word alert!) sort of dies down a bit. Not because I dont want to make the recipe, but because I know I CAN make it if I want to, so there's no hurry to do it now. (All the hurry is expended on buying the ingredients!)
I'm SURE there must be more people like me... I'd hate to be the only oddball in a blogworld full of efficient cooks!
Anyway, I discovered that jalapenos are hotter when fresh and not at all spicy when, in their smoked chipotle avatar (reincarnation), they're reconstituted in hot water. I'll say they lent a lovely smoky flavour to the cornbread, though - something I love (like smoked cheeses -yum!). I am a late starter in the smoked food appreciation category. The first time I tasted anything smoked was at a hangi (traditional Maori feast) in New Zealand, in 2000 - and I loved it! Smoked food is wonderful in small doses, and used sparingly in certain dishes, it adds a extra depth to the taste.
Anyway, again, the cornbread was not at ALL spicy, but it did have a subtle smoky taste to it. It was perfect with chili and would have been nice with soup...but I have to confess I ate most of mine as a snack. Next time I'll probably add more heat to it with fresh jalapenos, but retain the chipotles as well for that smoky taste.
Recipe for: Chipotle cornbread
1/2 cup flour
1/2 cup coarse corn meal
1 tbsp sugar
1 tsp baking powder
Salt to taste
1/2 cup buttermilk
1/2 cup milk
3 tbsp melted butter
1/2 cup sweet corn kernels
3 chipotle chillies (first soaked in a little hot water for 30 minutes, then chopped)
1. Heat the oven to 220C.
2. In a large bowl, mix together the flour and cornmeal, sugar, baking powder and salt to taste.
3. In another bowl, whisk the buttermilk, milk, egg and melted butter together, then add the sweet corn kernels and chopped chipotle chillies.
4. Fold the wet ingredients into the flour - mix lightly. Do NOT beat the batter.
5. Place a cast iron fry pan or skillet in the hot oven for 5 minutes, then brush the hot pan with oil and quickly pour in the batter.
6. Cook for 20 to 25 mins, until the bread is golden on top and tests done.
Cut into wedges and serve warm with chili or soup.