| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot03 |
6 |
servings |
INGREDIENTS
| 1 |
|
Dried Chipotle chile |
| 3/4 |
c |
Coarsely-ground yellow cornmeal |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Double-acting baking powder |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
tb |
Unsalted butter |
| 1 |
sm |
Onion; finely diced |
| 2 1/2 |
ts |
Chilled shortening |
| 3/4 |
c |
Buttermilk |
INSTRUCTIONS
Place chipotle chile in a small pot and add 1/2 cup of water. Bring
to a boil, cover and remove from heat until cool. When cool, remove
stem and seeds from chipotle and chop finely. In a large bowl,
combine the cornmeal, flour, baking powder, sugar, salt and baking
soda. Melt the butter in a medium skillet over medium heat. Cook the
onions until soft, about 5 minutes. Add chopped chipotle and set
aside. Grease a cast iron skillet (6-inches in diameter and at least
1-inch deep), with 1 teaspoon of the shortening and heat skillet in a
450 degree oven for 10 minutes. Add the remaining shortening to the
cornmeal mixture and blend until it resembles coarse crumbs. Add the
onion mixture and gradually stir in the buttermilk so that batter
just barely holds its shape. Stir until just mixed. Pour batter into
the hot skillet and bake it in the middle of a 450 degree oven for 10
to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the
skillet, turn skillet over and invert bread onto rack. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6308 broadcast 11-07
1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-10-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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