| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 8 | Pieces | |
INGREDIENTS
| 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 |
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. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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