Gluten Free Poblano and Chipotle Cornbread
Servings
8Serving size
1/8 pieThis recipe can be multiplied using multiple skillets. This recipe keeps well, covered at room temperature, for 3-4 days.
Ingredients
| 1 Tbsp. Unsalted butter |
| 1 1/4 cup Yellow cornmeal |
| 1/2 cup Rice flour, brown |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1 tsp. Baking soda |
| 2 large Egg(s) |
| 1 3/4 cup Reduced fat buttermilk |
| 2 Tbsp. Honey |
| 2 large Chipotle peppers In adobo sauce (minced) |
| 1 pepper Poblano Pepper (seeded and diced small) |
| 1/2 tsp.. Ground cumin |
Instructions
Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.
Fold in the poblano, the chipotle peppers, and the cumin.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Cornbread with the spiciness of peppers is wonderful and the combination of the smoky, savory chipotle and the spicy bite of poblano is perfect. The first time we tested this recipe we didn’t have quite enough buttermilk on hand so we made up the difference (about a half cup) with regular milk. We didn’t think it would make much of a difference, but boy did it: the cornbread was pretty dry. The second time around we made sure to have enough buttermilk and it’s clear that the right amount of buttermilk made a difference: this is much moister. Be sure that you have enough of all your ingredients on hand!