Moist, with subtle heat from the chipotles.

Makes 1 loaf.

INGREDIENTS

  • 1cup yellow cornmeal
  • 1cup all purpose flour
  • 1/4cup sugar
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1cup grated monterey jack cheese
  • 1cup buttermilk
  • 3large eggs
  • 6tablespoons (3/4 stick) unsalted butter, melted, cooled
  • 2tablespoons minced seeded canned chipotle chilies

  • DIRECTIONS

    Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.