I recently made a trip to Greenwood, Mississippi to visit a Viking Cooking School. What a treat! While there I received several recipes including this one for chipotle cornbread. A slice of this cornbread is a delicious accompaniment to fresh summer vegetables or a bowl of hot soup on a chilly winter day.
InstructionsHeat a small saute pan over medium-high heat. Toss the chilies into the pan and cook on both sides just until the aroma is released, about 30 seconds to 1 minute. Cool slightly, then remove stems and seeds. Place the toasted chilies in a small bowl and cover with the simmering water. Soak the chilies until they are soft and pliable, about 30 minutes to an hour. Lift the chilies out of the soaking liquid and finely chop. Discard the soaking liquid or save for another use.
Adjust an oven rack to the center position; place a small (10-inch) cast iron pan in the oven preheated to 425 degrees F for about 5 minutes. This will help produce a crisp crust on the bread.
Stir together the cornmeal, flour, sugar, baking powder, and salt in large bowl; set aside until needed.
In a separate bowl, whisk together the buttermilk, milk, egg, chopped chilies, and butter. Slowly and gently, stir the wet ingredients into the dry ingredients until just incorporated; do not over-mix or the cornbread will be tough.
Carefully remove the hot pan from the oven; spray with vegetable oil, then pour the batter into the pan. Bake until the top is golden brown and slightly cracked, with the edges pulling away from the side of pan, about 25 minutes.
Transfer the pan to a wire rack to cool for about 5 minutes. Cut the cornbread into wedges and serve warm.
Time to prepare: 1 hour, 15 minutes.