Best 3 Smoky Chile Cornbread Recipes

Indulge in the tantalizing flavors of smoky chile cornbread, a delectable dish that combines the savory warmth of roasted chiles with the sweet and nutty taste of cornmeal. This extraordinary bread is a harmonious blend of textures, with a crispy, golden crust that yields to a moist and tender interior. Each bite reveals a symphony of flavors, from the subtle smokiness of the chiles to the natural sweetness of the cornmeal, complemented by the subtle heat of jalapeño peppers and the zesty kick of fresh cilantro. This recipe collection offers a variety of cornbread creations, ensuring that there's something for everyone to savor. From the classic Southern-style cornbread to the innovative skillet cornbread with chorizo and corn kernels, these recipes promise an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

SMOKY CHILE CORNBREAD

Smoky Chile Cornbread image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Steps:

Preheat the oven to 350 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

SMOKY CHILE CORNBREAD

Smoky Chile Cornbread image

Make and share this Smoky Chile Cornbread recipe from Food.com.

Provided by dojemi

Categories Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 slices thick-cut bacon, chopped
2 cups stone-ground cornmeal (white or yellow)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped chives

Steps:

Heat the oven to 375 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp.
Do not let it burn.
Remove the bacon to a paper towel lined plate.
Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in the bacon bits, chipotle, and chives.
Pour the batter into the cast iron pan.
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Nutrition Facts : Calories 413.6, Fat 14.8, SaturatedFat 5.4, Cholesterol 162.7, Sodium 1543.5, Carbohydrate 56.6, Fiber 3.7, Sugar 5.2, Protein 14.2

SMOKY CHIPOTLE CORNBREAD

Smoky Chipotle Cornbread image

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

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

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:

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.
In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

Tips:

Use fresh ingredients: Fresh corn, chiles, and herbs will give your cornbread the best flavor.
Don't overmix the batter: Overmixing will make the cornbread tough. Stir just until the ingredients are combined.
Bake the cornbread in a hot oven: This will help the cornbread rise and create a crispy crust.
Let the cornbread cool slightly before serving: This will help it hold together better.
Serve the cornbread with your favorite toppings: Butter, honey, or chili are all great options.

Conclusion:

Smoky chile cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this cornbread is sure to be a hit. So next time you're looking for a side dish that will impress your friends and family, give this smoky chile cornbread a try.