Best 5 Chipotle Cornbread Recipes

Transport your taste buds to a realm of smoky flavors and hearty textures with our curated selection of chipotle cornbread recipes. These tantalizing treats combine the bold heat of chipotle peppers with the sweet, nutty essence of cornmeal, resulting in a symphony of delectable sensations. Every bite promises a perfect balance of spice, sweetness, and rustic charm. Whether you prefer a classic skillet cornbread, fluffy muffins, or a savory loaf, our handpicked recipes ensure a culinary journey that will leave you craving more.

Let's cook with our recipes!

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo image

Cornbread muffins baked with crumbled Gorgonzola and bacon are split like buns for these beefy sliders with spicy chipotle mayo.

Provided by MarthaWhite(R)

Categories Trusted Brands: Recipes and Tips MarthaWhite®

Time 30m

Yield 6

Number Of Ingredients 21

Ingredients

Crisco® Original No-Stick Cooking Spray
2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
½ cup Martha White® All-Purpose Flour
1 ½ cups milk
¼ cup sour cream
1 large egg
3 tablespoons chopped chives
8 slices bacon, cooked and crumbled
¾ cup crumbled Gorgonzola cheese
2 tablespoons butter
1 medium yellow onion, sliced into thin rings
1 ½ pounds ground chuck
1 large egg
½ cup Italian-style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
12 small slices (0.5 oz each) Cheddar cheese
½ cup mayonnaise
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Steps:

Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Nutrition Facts : Calories 1142.5 calories, Carbohydrate 64.5 g, Cholesterol 231 mg, Fat 77.7 g, Fiber 2.4 g, Protein 46 g, SaturatedFat 29.5 g, Sodium 2216.3 mg, Sugar 9.8 g

CHIPOTLE CORNBREAD

Chipotle Cornbread image

I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.

Provided by TJW2725

Categories Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
1 cup stone-ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup milk
1 egg (beaten)
6 tablespoons butter, melted
3 chipotle chiles in adobo, chopped

Steps:

Mix togeather all dry ingredients, and mix together all wet ingredients.
Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
Hope you like it.

CHIPOTLE CORNBREAD

Chipotle Cornbread image

Make and share this Chipotle Cornbread recipe from Food.com.

Provided by Elizabeth Fullerton

Categories Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 lightly beaten egg
1/2 cup buttermilk
1/2 cup sweet milk
1/4 cup vegetable oil (or bacon grease)
4 chipotle chiles, pureed
cooking spray

Steps:

Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
Fold in the egg, buttermilk, milk, oil, and chipotles.
Spray cooking spray on cast iron skillet and pour in the batter.
Bake for 25 minutes.
When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
Serve with butter.

SMOKY CHIPOTLE CORNBREAD

Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

Ingredients

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

Heat oven to 400°F. 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.
In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

SMOKY CHIPOTLE CORNBREAD

Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

Ingredients

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

Heat oven to 400°F. 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.
In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

Tips:

Use Fresh Corn: For the best flavor, use fresh corn kernels. If fresh corn is unavailable, frozen corn can be used, but be sure to thaw it completely before using.
Don't Overmix: Overmixing the batter will result in a dense, dry cornbread. Mix just until the ingredients are combined.
Use a Cast Iron Skillet: A cast iron skillet is the best pan for cooking cornbread. It provides even heat distribution and gives the cornbread a crispy crust.
Preheat the Skillet: Preheat the skillet over medium heat before adding the batter. This will help to create a crispy crust.
Don't Overcook: Cornbread is done when a toothpick inserted into the center comes out clean. Overcooking will result in dry, crumbly cornbread.

Conclusion:

Chipotle cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, sweet or savory, there is a chipotle cornbread recipe out there for you. So next time you are looking for a quick and easy side dish, give chipotle cornbread a try. You won't be disappointed!