Chipotle cornbread #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | YELLLOW cornmeal |
| 1 | cup | All purpose flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | large | Egg; beaten |
| ½ | cup | Buttermilk |
| ½ | cup | Milk |
| 6 | tablespoons | Unsalted butter; melted |
| 4 | Chipotles in adobo; minced | |
| 1 | Ear corn grilled over a smokey fire until golden; kernels cut from | |
| 1 | tablespoon | Tasso |
| 2 | slices | Bacon; renderings from |
Directions
From: Kit Anderson <kit@...>
Date: Sat, 20 Jul 1996 11:51:27 -0500 Preheat oven to 450F. Sautee tasso in bacon fat a few minutes in a 9 inch cast iron skillet. Remove tasso and give to your dog. Put skillet in oven.
In a large bowl, stir together cornmeal, baking powder, and salt. Fold in egg, buttermilk, milk, butter, chipotles, and corn. Take a brush to the hot skillet to make sure bacon fat coats the inside. Pour in batter. Bake 20-25 minutes until brown around the edges.
CHILE-HEADS DIGEST V3 #050
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .