Last updated 6/12/2012 12:58:37 AM. Recipe ID 21424. Report a problem with this recipe.
Title: Chipotle cornbread
Yield: 4 Servings
1 c Coarsely ground yellow
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
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
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