Chipotle Cornbread

Recipe Ingredients

1 cup	62g / 2.2oz	Coarsely-ground yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Egg - lightly beaten (large)
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Milk
6 tablespoons	90ml	Unsalted butter - melted
4		Canned chipotles - pureed
		Shortening

Recipe Instructions

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.

This recipe yields 8 cornbread wedges.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3615 broadcast 09-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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