Ingredients:

  • cup All-Purpose Flour
  • cup Yellow Cornmeal (medium grind)
  • /4 cup Granulated Sugar (or 2 tbsp for savoury)
  • tablespoon Baking Powder
  • /2 teaspoon Baking Soda
  • /2 teaspoon Salt
  • teaspoon Smoked Paprika
  • cup Sharp Cheddar Cheese (grated)
  • Large Egg (lightly beaten)
  • cup Buttermilk
  • /2 cup Unsalted Butter (melted)
  • /4 cup Maple Syrup (Grade A Dark Robust)
  • teaspoon Chipotle in Adobo Sauce (minced finely)
  • tablespoon Water (or reserved Adobo sauce liquid)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease an 8x8 inch pan generously with butter or cooking spray.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and smoked paprika until thoroughly combined.
  3. Gently fold the grated cheddar cheese into the dry mixture.
  4. In a separate bowl, whisk together the buttermilk, beaten egg, and the melted butter.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to mix just until combined. Stop stirring when streaks of flour disappear; lumps are fine.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes.
  7. The cornbread is ready when the top is golden brown and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  8. While the cornbread cools slightly, gently warm the maple syrup, minced chipotle, and water in a small saucepan over low heat for 2 minutes. Stir well to create the drizzle.
  9. Cut the cornbread into 9 squares while still warm. Drizzle generously with the Maple-Chipotle sauce before serving immediately.