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
GRILLIN’ AND CHILLIN’ SHOW #GR3615
Yields
4 servings