Joshua Herzig-Marx

Our friends loved the chili and wanted the recipe for the cornbread, too. This came from the January ’05 issue of Cooks Illustrated and was primarily modified by my ADD (like any recipe I follow): 

1 1/2 cups flour
1 cup yellow fine dried polenta
2 teaspoons baking powder  
1/4 teaspoon baking soda   
1/2 teaspoon cayenne pepper  
2 tbsp chipotle in adobo, finely minced
4 ounces sharp cheddar cheese , shredded (about 1 1/3 cups) 
2 tablespoons packed light brown sugar  
3/4 cup frozen corn kernels (3 1/2 ounces), thawed 
1 cup buttermilk  
2 large eggs  
8 tbsp salted butter, melted and cooled slightly   

Heat oven to 400 degrees. Grease 8-inch-square pyrex dish.

Whisk dry ingredients and two thirds of shredded cheddar until combined.

In food processor or blender, process brown sugar, corn, eggs, and buttermilk until combined, about 5 seconds. Stir in chilis.

Folding dry ingredients into wet just to combine; Completely fold in melted butter.

Pour batter into dish. Sprinkle remaining cheddar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 35 minutes. Cool on wire rack 10 minutes; remove from dish and serve warm.

http://www.cooksillustrated.com/recipe.asp?recipeids=1986