Smoky Chipotle Cornbread with Fresh Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This moist, golden cornbread features a subtle smokiness from chipotle peppers and a bright herbal finish that pairs perfectly with soups or chili. This American-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs yellow cornmeal, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 152 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 American cuisine 152 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan with butter.
  2. Step 2: Whisk 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, whisk 1 cup buttermilk, 1/4 cup vegetable oil, and 1 large egg until combined, then stir in 1 tbsp finely minced chipotle pepper in adobo sauce.
  4. Step 4: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  5. Step 5: Fold in 2 tbsp finely chopped fresh flat-leaf parsley.
  6. Step 6: Transfer batter to prepared pan and smooth the top.
  7. Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and edges are golden brown.

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