Wednesday food blogging.
Halfway through NaBloPoMo today!
No food pictures today, but here is a recipe that was a hit at my office Halloween party…at least for people who like a little spice in their lives…
Recipe for Rachel’s Chipotle Cornbread. Adapted from the Joy of Cooking cornbread recipes with some of my own twists.
Position a rack in the center of the oven. Preheat oven to 425F. Grease a 9X9-inch pan. Whisk together thoroughly in a large bowl:
1 1/4 cups cornmeal
3/4 cup all-purpose flour
1 tbsp sugar
1 1/2 teaspoons baking powder (adjusted for the high altitude, otherwise use 2 teaspoons)
1/2 teaspoon baking soda
Whisk together until foamy in another bowl:
2 large eggs
Whisk in with eggs:
1 1/2 cups buttermilk
4 tbsp canned chipotles in adobo sauce, finely chopped
Add the dry ingredients to the wet ingredients and stir just until moistened. Fold in:
2-3 tbsp warm, melted unsalted butter
Scrape the batter into the pan and tilt to spread evenly. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
Serve warm and enjoy!