Title: Chipotle cornbread
 Categories: Grillin
      Yield: 4 Servings
 
      1 c  Coarsely ground yellow
           Cornmeal
      1 c  All-purpose flour
      2 tb Sugar
      1 tb Sugar
      1 ts Salt
  1 1/2 ts Baking powder
      1 lg Egg, lightly beaten
    1/2 c  Buttermilk
    1/2 c  Milk
      6 tb Unsalted butter, melted
      4    Canned chipotles, pureed
           Shortening
 
  Preheat the oven to 450 degrees and preheat two 6-inch cast-iron
  skillets in the oven for 20 minutes.  In a mixing bowl, combine the
  cornmeal, flour, sugar, salt, and baking powder.  Fold in the egg,
  buttermilk, milk, butter, and pureed chipotles.  Brush the preheated
  pans with shortening and immediately pour in the batter,
  approximately three-fourths of the way up. Bake for 25 minutes, or
  until the cornbread is brown around the edges and firm.  Cut each
  cornbread into 4 wedges.
  
  Yield: 8 pieces