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chipotle cornbread

Chipotle Cornbread


  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1 cup cornmeal
  • 3/4 cup flour
  • 3/4 stick unsalted butter melted (6 tablespoons)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons chipotle powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 425 degrees Fahrenheit and line a baking pan (8" square works well) with parchment paper, then lightly butter the sides of the pan.
  • In a small mixing bowl, combine the sugar, chipotle powder, baking powder, chili powder, baking soda, and salt. Mix well.
  • In a separate mixing bowl, combine the eggs, butter, and buttermilk. Whisk well until the eggs are thoroughly beaten.
  • Transfer the dry ingredients into the egg mix and stir well.
  • Pour the batter into the baking pan and evenly spread out the batter.
  • Place the baking pan in the oven and bake for approximately 20 to 25 minutes (or until the top of the cornbread is golden brown).
  • Remove the cornbread from the oven and allow it to cool for 5 to 10 minutes. Cut the cornbread and serve.