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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This spicy cornmeal bread has a kick of heat from chipotle peppers, which are smoked jalapeño peppers. You can find them canned in adobo sauce, which adds to the spicy taste, in your grocery store. Make these ahead and freeze them for up to a month, for your holiday parties. Read more . Simply thaw and serve. Ingredients:
1 cup all-purpose flour |
1/2 cup cornmeal |
1 tsp baking powder |
1 tsp baking soda |
1/4 tsp salt |
1 cup milk |
1 egg |
2 tbsp butter, melted |
1 small chipotle chili in adobo, minced |
1 tsp adobo sauce |
1/2 cup shredded old cheddar cheese |
half small sweet red pepper, finely diced |
1/3 cup finely diced smoked chorizo sausage (optional) |
1 green onion, minced |
salsa sour cream dip |
chopped fresh coriander |
Directions:
1. Preheat oven to 400ºF
2. Grease a 24 mini-muffin tin; set aside.
3. Whisk together flour, cornmeal, baking powder and soda and salt.
4. In another bowl, whisk together milk, egg, butter, chipotle pepper and adobo sauce.
5. Pour over flour mixture and stir until just combined.
6. Add cheese, red pepper, chorizo sausage, if using, and green onion.
7. Stir until distributed evenly.
8. Spoon batter among prepared mini muffin tins and bake for about 15 minutes or until firm to the touch.
9. Let cool in pan on cooling rack.
10. Remove to cooling rack to cool completely.
11. Dollop each cornbread bite with salsa sour cream dip and sprinkle with fresh coriander.
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