Breads
1 Cup coarsely ground
yellow cornmeal
1 Cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 large egg, lightly beaten
1/2 Cup buttermilk
1/2 Cup milk
6 Tbsp. unsalted butter,
melted
4 canned chipotles, pureed
Shortening
Preheat oven to 450 degrees F 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.
