Smoky Chipotle Cornbread

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

1 cup (250 mL) Fibre 1* Original Cereal

1 cup (250 mL) cornmeal

1 cup (250 mL) all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

1 tsp (5 mL) salt

1 tsp (5 mL) chili powder

1 1/4 cup (300 mL) buttermilk

1/4 cup (50 mL) barbecue sauce

2 tbsp (25 mL) finely chopped canned chipotle chiles in adobo sauce

2 tbsp (25 mL) vegetable oil

1 egg

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1

Heat oven to 400ºF. 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.

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.