Chipotle Cornbread for Stuffing [and eating, too!] - Cooking by the Book

Name: Chipotle Cornbread for Stuffing [and eating, too!] - Cooking by the Book
Ingredients: Vegetable oil cooking spray; ⅓ cup butter; 1 cup coarse stone-ground yellow cornmeal; 1 cup unbleached white flour; 2 teaspoons sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2 eggs, lightly beaten; ⅔ cup milk; 4 canned chipotle peppers (stems removed and discarded) plus 2 teaspoons adobo sauce pureed

cookingbythebook.com

Yesterday I blogged about a cornbread stuffing that asked for “1 recipe” of your cornbread of choice. Here’s ours: Chipotle Cornbread. Depending on how hot you

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Ingredients

Vegetable oil cooking spray
⅓ cup butter
1 cup coarse stone-ground yellow cornmeal
1 cup unbleached white flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs, lightly beaten
⅔ cup milk
4 canned chipotle peppers (stems removed and discarded) plus 2 teaspoons adobo sauce pureed