Sweet and Savory Sensation: Chipotle Honey Cornbread with Black Bean Salsa

Chipotle Honey Cornbread with Black Bean Salsa: A Sweet and Savory Sensation

Indulge in the tantalizing flavors of chipotle honey cornbread, a delectable treat that combines the warmth of cornbread with the smoky spice of chipotle peppers and the sweetness of honey. This savory dish is perfectly complemented by a vibrant black bean salsa, creating a harmonious blend of flavors and textures.

Ingredients:

For the Cornbread: * 1 cup yellow cornmeal * 1 cup all-purpose flour * 2 tablespoons baking powder * 1/2 teaspoon salt * 1/2 cup honey * 1/2 cup milk * 1 egg * 1/4 cup chopped chipotle peppers in adobo * 1/4 cup sour cream For the Black Bean Salsa: * 1 can (15 ounces) black beans, rinsed and drained * 1/2 cup chopped red onion * 1/2 cup chopped green bell pepper * 1/4 cup chopped cilantro * 1/4 cup lime juice * 1 teaspoon salt * 1/2 teaspoon ground cumin

Instructions:

For the Cornbread: 1. Preheat oven to 425°F (220°C). 2. Grease an 8x8-inch baking dish. 3. In a large bowl, combine the cornmeal, flour, baking powder, and salt. 4. In a separate bowl, whisk together the honey, milk, egg, chipotle peppers, and sour cream. 5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. 6. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. For the Black Bean Salsa: 1. In a medium bowl, combine the black beans, red onion, green bell pepper, cilantro, lime juice, salt, and cumin. 2. Stir to combine.

Serving:

Serve the warm chipotle honey cornbread with the black bean salsa as a side dish or as an appetizer. The sweetness of the honey and the smokiness of the chipotle peppers create a tantalizing flavor that will leave you craving more.

Tips:

* For a spicier cornbread, use more chipotle peppers. * To make the cornbread vegan, substitute plant-based milk and sour cream. * Serve the cornbread with your favorite soup or stew for a complete meal. * Store the cornbread in an airtight container at room temperature for up to 3 days.