What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.
The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.
Guess what? I graduate and get my PhD hood 1 month from today!
One year ago: Streusel-Topped Milky Way Apple Butter Bread
GLUTEN-FREE CHIPOTLE CORNBREAD MUFFINS
Makes 2 dozen muffins
2 cups yellow corn meal
1 cup gluten-free all-purpose flour
1 (14.75 oz.) can cream style corn
1 tsp sugar
1 cup onion, chopped*
1-1/3 cup shredded cheddar cheese
1-1/2 tsp baking powder
1/2 cup vegetable oil
1/2 cup plain Greek yogurt (I used 0% Chobani)
3 eggs, beaten
1-3/4 cup milk (I used 2%)
2 chipotle peppers in adobo sauce. minced
- Preheat oven to 350 degrees. Grease two muffin pans; set aside.
- In a large bowl, thoroughly mix all ingredients together. Divide mixture into cups of the prepared pans and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted in the middle comes out with moist crumbs.
* Use a cheese grater if you prefer less noticeable pieces of onion in your corn bread.
Source: Adapted from my mom’s Jalapeno Cornbread.