Day 229: Spicy Chipotle Cornbread

Last night our church had a dutch oven social.  I had 2 friends who had never dutch ovened before and wanted to try it so they came to my house and I helped them cook.  Altogether we had 7 dutch ovens going at once.  I helped my friend Amy come up with this recipe, she wanted to do something nice and spicy.  Its a combination of 3 different recipes, so I'll call it my own.

Spicy Chipotle Cornbread
10" dutch oven

1 cup flour
1 cup cornmeal
3 Tbs. sugar
1 Tbs. baking powder
1 tsp. garlic powder
1/2 tsp. chili powder
1/4 cup minced onion
1/2 cup shredded Monterrey jack cheese
1 cup milk
3 Tbs. ketchup
2 Tbs. vegetable oil
1 lg. egg white, lightly beaten
1 (8 oz) can corn, drained (can use cream style or whole kernel)
canned chipotle peppers in adobo sauce to taste, chopped (we used 1/2 can)

In a bowl, combine the flour, cornmeal, sugar, baking powder, garlic powder, chili powder and minced onion.  Add the milk, ketchup, oil and egg white, stirring just until moistened.  Carefully stir in the cheese and chipotle peppers.  (At this point we tasted the batter to make sure it wasn't to hot.)
Preheat the lid for 5 minutes or until hot.  Bake at 400° with 1 1/2 rings of coals on top and 1 ring on the bottom.  Serves 8-10.

The Finished product

The Review

This was gooood!  Not too spicy, but enough that you felt the burn in the back of your throat.  It surprised a lot of people at the social.  As we talked about this recipe we thought it would be really good baked over a mild chili.  You could also use jalapenos instead of chipotles.  Some of the kids thought it was a little to spicy, but you could always use fewer peppers to tone it down a bit.  We all agreed this got an A.