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Smoky Chipotle Cornbread

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  • Prep 15 min
  • Total 45 min
  • Servings 9
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Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.
Created Jun 16, 2010
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Ingredients

  • 1 cup (250 mL) Fibre 1* Original Cereal
  • 1 cup (250 mL) cornmeal
  • 1 cup (250 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) chili powder
  • 1 1/4 cup (300 mL) buttermilk
  • 1/4 cup (50 mL) barbecue sauce
  • 2 tbsp (25 mL) finely chopped canned chipotle chiles in adobo sauce
  • 2 tbsp (25 mL) vegetable oil
  • 1 egg

Steps

  •  
    1
    Heat oven to 400ºF. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
  •  
    2
    In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
  •  
    3
    Bake 25 to 28 minutes or until golden brown. Serve warm.

Expert Tips

  • Tip 1
    Variation : If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter. Muffins bake faster than a whole pan of bread.

Nutrition Information

No nutrition information available for this recipe
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