On Oct 21, 11:37 am, "Nancy Young" > wrote:
> [snip]
> I was never much for hot food, but I have come a long way.
> [snip]

Jumping in here just to express a preference. I like to use corn
bread as an offset or contrast to whatever I'm eating. If it's a
spicy, multi-flavored chili, I want the cornbread to be plain and firm
and mild -- no spices, no peppers, no cheeses. I want to use it to
calm down my mouth between bites of the chili. But if I'm eating
plain pinto beans not gussied up with tomatoes and peppers and chiles,
then the cornbread can be one of the adventurous kinds.

By the way, if you make the recipe with chipotles in adobo you will
have most of the can left over. One use for them is a shrimp dish --
basically just sauteed and a couple of the peppers added with some of
the sauce, a bit of onion and a couple small tomatoes. Delicious with
rice. It's in Mark Bittman's "Best Recipes in the World." I'll post
it if you want. -aem