This week I followed The Missus around and took pictures while she made cornbread. She makes fantastic cornbread and I thought it would be cruel not to share this with the world. There are those of you who will be aghast at the presence of sugar in the recipe; but I should let you know that neither I, nor my wife, comes from a family native to The South. I should also let you know that the original recipe we started with came from The Joy of Cooking. We’ve been tinkering with it over the years, but I should give credit where it’s due.
Adobo Chili Cornbread (for a 6 inch cast-iron skillet. If using an 8 inch skillet, double the recipe)
-7/8 cups cornmeal (1 cup minus 2 Tablespoon)
-2 Tablespoons sugar
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 cup buttermilk (in a pinch you can fake buttermilk by mixing 1 Tablespoon distilled vinegar or lemon juice with 1 cup milk)
-2 chipotles in adobo sauce (available at most grocery stores with a decent Latin American selection)
Butter up your skillet real good, then place in the oven and pre-heat to 350F.
Chop up the peppers in an 1/8 inch dice. I like to use a plastic bag so I don’t mank up my cutting board.
Whisk together the dry ingredients in one bowl, and mix the buttermilk and egg together with a fork in a separate bowl.
Pour wet into dry, and whisk together quickly. Once the buttermilk reacts with the baking soda, the timer on leavening starts. Mix in the chopped chilis, remove the pan from the oven and pour in the batter. The batter will start to cook immediately, this is good just be careful.
Put the pan back in the oven and set your timer for 20 to 25 minutes. When it’s done, a knife will come out clean. Let it cool about 10 minutes and it should pop right out of the pan. You can eat this immediately if you want, but the chili flavor will come out better the next day.