The best delicious Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread recipe today!
Hello my friends, this Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Corn Bread.
What Makes This Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread.
Ready to make this Corn Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Dried Chipotle chile
3/4 c Coarsely-ground yellow
-cornmeal
1/4 c All-purpose flour
1 ts Double-acting baking powder
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Baking soda
1 tb Unsalted butter
1 sm Onion; finely diced
2 1/2 ts Chilled shortening
3/4 c Buttermilk
Place chipotle chile in a small pot and add 1/2 cup of water. Bring
to a boil, cover and remove from heat until cool. When cool, remove
stem and seeds from chipotle and chop finely. In a large bowl,
combine the cornmeal, flour, baking powder, sugar, salt and baking
soda. Melt the butter in a medium skillet over medium heat. Cook the
onions until soft, about 5 minutes. Add chopped chipotle and set
aside. Grease a cast iron skillet (6-inches in diameter and at least
1-inch deep), with 1 teaspoon of the shortening and heat skillet in a
450 degree oven for 10 minutes. Add the remaining shortening to the
cornmeal mixture and blend until it resembles coarse crumbs. Add the
onion mixture and gradually stir in the buttermilk so that batter
just barely holds its shape. Stir until just mixed. Pour batter into
the hot skillet and bake it in the middle of a 450 degree oven for 10
to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the
skillet, turn skillet over and invert bread onto rack. This recipe
yields 6 servings.
Yields
6 servings
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