Serves: 5
Total Calories: 469
Yield: 1 loaf
Preheat oven to 375°. Grease a 9x5x2-inch metal loaf pan. Combine first 6 ingredients. Fold in cheese. Whisk together buttermilk, eggs, melted butter, and chiles. Add buttermilk mixture to dry ingredients and stir until blended. Pour batter into loaf pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan 15 minutes. Turn bread out. Let cool completely before slicing.
This American Indian-Style Chipotle Cornbread recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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