Chipotle Honey Cornbread

I’m back with the chipotle yumminess again. As if the vegetarian chilli and the biscuits weren’t enough to keep my repertoire of smoky spiciness full for a while, I went and did something crazy and made cornbread. Honey cornbread spiked with chipotle heat, to be exact.

I actually made this as an accompaniment to the aforementioned chilli and it is divine. Having eaten cornbread many times in the US (mainly at one of my favourite places in Arizona who bring you skillet cornbread and honey butter with every meal…drool), I had yet to ever make it. We don’t really go in for cornbread in the UK; partly because we aren’t as big BBQ fanatics as the US and partly because our chilli tends to be served with rice or tortilla chips. I know, we’re crazy over on our little island.

Anyway, me being me, I couldn’t just make regular old cornbread; I had to give it a kick. Regular readers of the blog will know that I love nothing more than to add jalapenos or chillis to as many things as I can and this side dish was no exception.

Not only did I add chipotle chillis in to this honey cornbread, but I also made it with almond milk “buttermilk” (I bet you didn’t even know you could do such a thing, right? Me either until a few days ago) and coconut oil. Thus making it dairy free (kinda sorta totally by accident). However, rest assured that you can still use the regular counterparts to these ingredients and it will still be all kinds of delicious.

Chipotle Honey Cornbread

Recipe by Julia

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 1 cup (170g) yellow cornmeal

• 1 cup (125g) plain flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/4 cup (85g) honey

• 1 cup (240ml) buttermilk

• 3 large eggs

• 6 tbsp coconut oil, melted, cooled

• 2 canned chipotle chilies, diced + 1 tsp adobo sauce

Directions

• Preheat oven to 375F / 190C and grease a large rectangular loaf tin.
• In a large mixing bowl, combine all of the dry ingredients (from the cornmeal to the salt).
• In a separate bowl, whisk together the honey, buttermilk, eggs, chipotles and adobo sauce.
• Add the wet ingredients to the dry ingredients and stir until just combined (i.e. there is no flour left on the bowl or spoon, but don’t over-mix).
• Tip the batter into the loaf pan and bake in the oven for 25-30 minutes, or until a skewer inserted in the centre comes out clean.
• Cool loaf in the pan for 15 minutes, before turning out onto a wire rack to cool completely. Alternatively, serve still warm with butter/coconut oil.