Cranberry Chipotle Corn Bread -

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Cranberry Chipotle Corn Bread

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By Jennifer Trainer Thompson

Posted July 23rd, 2007

This article is reprinted with permission from Very Cranberry (Very), by Jennifer Trainer Thompson, (2003, Celestial Arts)

Servings:	5
Author Notes:	East meets West in this New England Southwestern corn bread. It's best eaten warm with a little butter, and is a fantastic accompaniment to a Southwestern style black bean soup or chili. Use leftover bread to make croutons or a Tex-Mex cornbread stuffing.
Ingredients:	1 cup flour 1 cup fine cornmeal 3 tablespoons sugar 3 tablespoons baking powder 1 teaspoon salt 1 cup fresh or frozen cranberries, coarsely chopped 2 eggs 1 cup milk 3 tablespoons unsalted butter, melted 2 chipotle chiles in adobo sauce, minced 1/4 cup finely chopped green onions 2 tablespoons minced fresh cilantro
Instructions:	Preheat the oven to 400° F. Butter an 8-inch square baking pan. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and cranberries. Stir well to blend. In a medium bowl, beat the eggs, milk, and Butter together until blended. Pour the wet ingredients into the dry and stir just until combined, about 5 strokes. Add the chiles, green onions and cilantro. Stir just enough to combine - the batter will be lumpy. Pour into the prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.