Smoky Chipotle Cornbread with Fresh Herbs
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 (vegetarian) ready in about 40 minutes turns yellow cornmeal, all-purpose flour, granulated sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 152 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tbsp chipotle pepper in adobo sauce
- 2 tbsp fresh flat-leaf parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan with butter.
- 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.
- 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.
- Step 4: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Step 5: Fold in 2 tbsp finely chopped fresh flat-leaf parsley.
- Step 6: Transfer batter to prepared pan and smooth the top.
- Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and edges are golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Chipotle Cornbread with Fresh Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Chipotle Cornbread with Fresh Herbs?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Smoky Chipotle Cornbread with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Chipotle Cornbread with Fresh Herbs for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Chipotle Cornbread with Fresh Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
