Chipotle Honey Corn Bread

Name: Chipotle Honey Corn Bread
Prep time: 15 min
Cook time: 9 h 10 min
Total time: 9 h 25 min
Yield: 12 Servings
Ingredients: 1½ cups yogurt; ½ cup water; 1.2 cups polenta; 1 cup all purpose flour; 1½ tablespoons baking powder; 1 teaspoon salt; ¼ teaspoon baking soda; ½ cup (packed) brown sugar; 3 large eggs; 3 tablespoons honey; 2 tablespoons butter; 2 canned chipotles; 2 tablespoons adobo sauce; 10 ounces frozen corn kernels

by lilbluehair

Yield:12 Servings
Time:
9 hrs, 25 mins show details
15 mins active / 9 hrs, 10 mins passive

Tags: American, baked, side dish, spicy, sweet, baked goods, bread

Ingredients

1½ cups
yogurt
½ cup
water
1.2 cups
polenta, coarse cornmeal
1 cup
all purpose flour
1½ tablespoons
baking powder
1 teaspoon
salt
¼ teaspoon
baking soda
½ cup
(packed) brown sugar
3
large eggs
3 tablespoons
honey
2 tablespoons
butter, melted
2
canned chipotles, minced
2 tablespoons
adobo sauce
10 ounces
frozen corn kernels, thawed

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Equipment

13x9x2 baking pan

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Preparation

8 hrs
Stir yogurt, water, and polenta in medium bowl to blend. Cover and let stand at room temperature overnight.
10 mins
Preheat oven to 350°F. Place greased baking pan in oven until hot, about 6 minutes.
15 mins
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey, chipotles, adobo, and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels.
45 mins
Transfer batter to prepared hot baking pan. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes.
15 mins
Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.

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