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Smoky Chipotle Cornbread

Smoky Chipotle Cornbread
  • Prep 15 min
  • Total 45 min
  • Servings 9
Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.
By Betty Crocker Kitchens
Updated August 11, 2008
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
670mg
28%
Potassium
180mg
5%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
18%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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