I have to interrupt the posts about awesome things I made for my housewarming party because OMG CHEDDAR-CHIPOTLE CORNBREAD. The Militant Carnivore Cooks For His Vegetarian Wife is amazing.
I was in a crappy mood before, and now I’m not. The end.
The Militant Carnivore’s cheddar-chipotle cornbread
Adapted very slightly from The Militant Carnivore
3/4 cup flour
1 cup cornmeal
1/2 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
2 large (or 3 small) eggs
1 1/4 cup buttermilk (or that quantity of milk, plus 1 tablespoon lemon juice or vinegar)
1 cup sharp cheddar, coarsely grated
1/3 cup chipotles en adobo, roughly chopped, adobo reserved for another use
Preheat the oven to 350°F. Mix the first five ingredients in a large mixing bowl.
Beat the eggs in a medium mixing bowl. Whisk in the buttermilk.
Place a cast-iron skillet over medium-low heat. Slowly melt the butter in the skillet, taking care not to burn it. When the butter is melted, swirl the skillet so that the melted butter coats its sides, and then pour the butter into the egg mixture. Put the skillet back on the burner and turn the heat up to medium.
Pour the egg mixture over the dry ingredients; stir with a large spoon just until dry ingredients are incorporated. Stir in the grated cheddar and the chopped chipotles.
Pour the batter into the preheated, buttered skillet; let it sizzle for about 30 seconds. Transfer the skillet to the oven and bake for 15-20 minutes, until a tester comes out clean.