Chipotle Gouda Cornbread
Making this tonight to serve with leftover barbecue ribs; just enough heat- it sounds perfect!
Ingredients:
5 oz all-purpose Flour
5 oz corm meal
1 1/2 oz sugar
.5 oz baking powder
.75 oz non-fat dry milk
4 oz Gouda cheese, shredded
1 teaspoon dry chipotle powder
1 teaspoon chili powder
1 egg, beaten
9 oz buttermilk
.5 oz honey or corn syrup
6 oz butter, melted
Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.
In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined. Add the cheese and stir to combine.
In a separate bowl mix the egg, milk, honey or corn syrup, and butter.
Make a well in the dry ingredients and pour the went into it. Fold the mixture gently, mixing until the dry ingredients are just moist. Do not over-mix.
Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.
Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.
Yield 18 muffins or 1 – 9″ round loaf
Allow to cool in the pan for 3 minutes before turning out of the pan.
Thanks to Evil Shenanigans for this recipe and photo!
