Smoky Chipotle Cornbread

Smoky Chipotle Cornbread

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

9

servings

1
cup Fiber One® original bran cereal
1
cup cornmeal
1
cup Gold Medal® all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon chili powder
1 1/4
cups buttermilk
1/4
cup barbecue sauce
2
tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2
tablespoons vegetable oil
1
egg
  1. Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
  2. In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
  3. Bake 25 to 28 minutes or until golden brown. Serve warm.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter. Muffins bake faster than a whole pan of bread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 670mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.