Spicy Southwestern Cornbread
This smoky cornbread is a warm and delicious treat on its own or served alongside a bowl of your favorite soup.
Serves: 20Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 4½ cups fine cornmeal
- 1 cup sugar
- 2 cups all-purpose flour
- 4 Tbsp. baking powder
- 1 Tbsp. baking soda
- 4 tsp. salt
- 3½ cups buttermilk
- 1 cup vegetable oil
- 1 cup melted butter
- 6 large eggs
- 1½ Tbsp. chopped jalapeño peppers
- 2 Tbsp. puréed chipotle in adobo
- Heat oven to 400°F.
- In a large mixing bowl, combine the cornmeal, sugar, flour, baking powder, baking soda, and salt. Mix thoroughly with a stiff wire whisk or spoon to combine well and break up any lumps.
- In a separate mixing bowl, mix the buttermilk, oil, melted butter, eggs, jalapeños, and chipotle; whisk well to combine. Fold the cornmeal mixture into the buttermilk mixture in 3 additions, mixing only as much as necessary to combine ingredients. Pour the batter into two 9" × 5" loaf pans, or one 9" × 13" baking dish. It is not necessary to grease the pans.
- Bake until the top springs back when pressed and a toothpick comes out clean when inserted into the center. Cook 10 minutes before turning onto a rack to cool completely.