Smoky Chipotle Cornbread

7 Ratings

1 Reviews

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

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

% Daily Value

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;