Getting back into the swing of things. My routine has suffered over the past month with all the holidays and get togethers and dining opportunities… and I am still trying to get back into the swing of things. Routines are so wonderful…until you fall out of it and have to start it up again.
I love to cook.
I love to spend time in the kitchen.
But I am still, 1 week into the new year, trying to get back into the swing of menu planning and cooking.
Which is why when i opened up my cabinet and a bag of corn meal nearly fell onto my head that I decided to make some cornbread (fated!). I needed some reinforcements… so i sought the DIVA, Ms. Smitten Kitchen…I had most of the ingredients on hand but made a few tweaks according to what was in my pantry.
Chipotle Corn Bread with Honey Butter Adapted from Smitten Kitchen
1 1/4 cups milk
2 tablespoons butter, melted 1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet cornbread
1 egg 2 tablespoons of chiles in adobo sauce, diced
1. Preheat the oven to 375 degrees.
2. Combine all the ingredients (smitten didn’t do this- but I like to just throw things in the mixer) and mix till combined. I stopped mixing when the batter was lump free.
3. Pour the batter into two bread pans (i used a brownie pan) and place in the oven.
4. Bake about 30 minutes, or until the top is lightly brown and a toothpick inserted into the center comes out clean. Serve hot or warm.
Whip and refrigerate. (there is a better recipe… but i improvised based on what was available)
Serve on warm chipotle cornbread.
It was really difficult having only ONE piece… but the following day I enjoyed this cornbread with some chili. YUM!