It's been a very busy couple of weeks - my brother and his girlfriend arrived from Australia on March 1st for a week, then we took the whole family down to Punta Cana for a week over March break. On March 15th, I returned to work full time - a shock to the system after being a stay-at-home mom for the past 16 months. Seriously, having to get up and be somewhere, on time, is really tough, after days where I would be still in my pyjamas at 2pm, and then decide it was too late to get dressed. I miss those days....
But, getting back into a solid routine has been good for me. I am exhausted at the end of the day, but a good exhausted, the feeling you get after you feel like you have achieved something.
So, my apologies for the lack of exciting posts in the last little while. It's April 1st today, so the beginning of a new month, and the beginning of Spring - such an amazing time to be cooking and eating.
This recipe was made with everything I already had on hand - pantry staples. It makes a wonderfully moist bread with a crisp crust, a touch of sweet from the corn and a touch of heat from the chipotles. Apart from enjoying it with chili, I think it would make a delicious wrapper to a smoked turkey salad - give it a try.
Chipotle Corn Bread
adapted from a recipe found here
Makes 1 loaf, 9"x5"
1 cup fine yellow cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
4 tablespoons butter, melted
1 cup corn kernels, pulsed with immersion blender
1/4 cup chopped green onions
1 tablespoon minced canned chipotle chilies (about 1 1/2 chilies)
Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Whisk buttermilk, eggs and melted butter in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Add corn kernels, green onions and chipotle chilies. Mix well. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.