1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan

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: So, here is the original recipe. The changes I made are marked by *, basically I adapted it so that it would be fat free. It tasted great! I have no idea how it compares to the original recipe as I didn't try it, but if anyone tries both, I would love to hear how they compare.Hope you enjoy this as much as I did!-Jessica

From: "Bobby Flay's Bold American Food" (p. 167)
Posted By:The Chile-Heads Recipe Collection
Post Date: 11/30/97