Source: Breads of the Southwest by Beth Hensperger
Makes 8 servings.
Preparation time: 30 minutes
Chipotles Corn Bread
or Muffins
Ingredients
Preparation
1 cup unbleached flour
1 1/4 cups coarse-grind yellow cornmeal (see note 1)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
2 eggs
1/3 cup corn oil
2 canned whole chipotles in adobo
1 cup shredded Monterey Jack or Chihuahua cheese
Optional:
1/2 cup kernel corn ( canned or frozen)
1/3 cup roasted poblano peppers, cut into strips
Preheat oven to 400 F degrees. Grease a 10-inch spring form, pie plate or 8 large muffin cups and set aside.
1. In food processor or blender combine buttermilk, eggs, oil and chipotles, blend until chipotles ore finely chopped.
2. Add to dry ingredients and cheese and mix with a rubber spatula until just blended. Add optional vegetables if desired.
3. Bake 20 to 25 minutes or until golden around the edges. Let stand for 15 minutes before cutting into wedges to serve.
For a lighter bread, reserve the egg whites. Beat until peaks and fold gently into batter
NOTES : 1) or Masa harina para tamales
