Chipotle Cornbreadside dishes 1 cup coarsely-ground yellow cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 large egg; lightly beaten 1/2 cup buttermilk 1/2 cup milk 6 tablespoons unsalted butter; melted 4 canned chipotles; pureed shortening Preheat the oven to 450F 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. This recipe yields 8 cornbread wedges. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3615 ) |
