Chipotle Gruyère Cornbread
I usually bring cornmeal back from the U.S. because the options in Germany are either Maismehl, which is more like an actual corn flour, or Maisgrieß, which is more like polenta. You could make the cornbread with the Maisgrieß, but it would be a slightly coarser cornbread.
1 cup (150 g) cornmeal
1 cup (110 g) white flour
1/4 cup (50 g) white sugar
1 Tbsp baking powder
1 tsp salt
1 cup (240 g) buttermilk
1/3 cup (70 g) vegetable oil
1 egg, lightly beaten
1-2 chipotle peppers in adobo sauce, minced
1/2 cup (65 g) gruyère cheese, sliced into tiny cubes
1. Preheat oven to 200C/400F
2. Grease a medium-sized skillet (preferably cast iron!)
3. Combine all the ingredients in a medium bowl
4. Pour the cornbread batter into the greased skillet, and bake for 20 - 25 minutes.
5. Serve warm.