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Chipotle Corn Bread #2
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    Chipotle Corn Bread #2

  • 1 Cups coarsely ground yellow cornmeal
  • 1 Cups all-purpose flour
  • 2 Tbl sugar
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 large egg, lightly beaten
  • 1/2 Cups buttermilk
  • 1/2 Cups milk
  • 6 Tbl unsalted butter, melted
  • 4 canned chipotles, pureed
  • Shortening
  • 1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes.

    2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles

    3. 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.

    Note: If you make this recipe with fresh chipotles, please let us know how it turns out as well as any changes you make to the method. - Tony

    From:

    From: "Bobby Flay's Bold American Food" From the Chile-Heads Recipe Collection
    Posted By:Tony Lima

    *BACK TO CHIPOTLES*







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