The Gouda cheese and chipotle seasoning add a great, smokey undertone to this dish. A refreshing change from traditional cornbread. Moist and zippy – it’s a sure-fire crowd pleaser.
1/2 cup all-purpose flour
1/2 cup corn meal
3 tbs. sugar
1 tbs. baking powder
1 tsp. dry chipotle powder
1/2 cup Gouda cheese, shredded
1/4 cup milk
1 egg, beaten
1 cup buttermilk
1 tbs. honey
1/2 stick butter, melted
Heat the oven to 350 degrees F and spray a 12-cup muffin pan, or a 9″ cake pan or heavy cast-iron skillet, with non-stick spray.
In a large bowl mix the flour, corn meal, sugar, baking powder and chipotle powder until well combined. Add the cheese and stir to combine.
In a separate bowl mix the egg, milk, honey or corn syrup, and butter.
Make a well in the dry ingredients and pour the liquid ingredients into it. Fold the mixture gently, mixing until the dry ingredients are just moist. Do not over-mix.
Scoop into the prepared muffin pan, filling each cup halfway with batter, or pour the batter into the prepared cake pan.
Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.
Allow to cool in the pan for 3 minutes before turning out.
Yield: 18 muffins or one 9″ round loaf.