This weirdly lit picture is a mini loaf of my favorite cornbread with chipotles and adobo sauce split in half, buttered, and warming in a toaster oven. (it didn't look purplish in person)
I did a lot of searching in cookbooks and on the web comparing cornbread recipes. Betty Seal's "Kentucky Cornbread" was the one I liked best. My version uses buttermilk.
When I make this cornbread I usually make a few pieces with cheese only, some with cheese and pickled jalapenos, some with cheese adobo sauce and a few narrow strips of chipotle peppers, even a few plain ones.
ACCESSORIES
of nacho slices minus their centers (4 to 6 slices per mini-loaf). Pour the chipotle peppers and the adobo sauce into a bowl, and select 2 or 3 chipotles (usually more than enough).
Split em, scrape em out, and slice em as fine as possible (mine approach 1/8 inch wide). Alright, got all your ingredients on little dishes? Good, if the oven has preheated, it's time to put those oiled pans in to preheat.The pans don't take long to heat up but you should have time to stir in the cornmeal and mix well. I use a quarter cup measuring cup to parcel out the batter. It works great. This recipe makes about 4 cups.
The distribution of the jalapenos isn't too picky. Just get plenty in each one that gets them. The chipotle peppers are a little more sensitive. The picture shows more than enough for the five chipotle-loaves. Too many in one area can be a little too hot. Slightly less than a teaspoon of adobo is plenty per chipotle mini-loaf.
A little less than tablespoon of cheese per piece will probably use up most of the 3 or 4 oz of cheese. Below is a picture of the batter covered with chipotle, cheddar, and adobo, I usually push mine under with a fork .
Bake at 425°F for 28 min. I let mine cool and dry a little while on edge to help preserve their crunch.
We did eat every crumb.
Good stuff!
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