Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| 1 cup | Stone ground corn meal |
| 2 tablespoons | Sugar |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Buttermilk |
| 1 cup | Milk |
| 1 \N | Egg (beaten) |
| 6 tablespoons | Melted butter |
| 3 \N | (yes; count em!) chopped Chipotle chiles |
Here is a recipe for corn bread that has a real nice smokey (and hot) flavour. It was listed in the spring issue of Food and Wine Magazine. I have been making corn bread for years, trying new recipes etc., and this is one of the best I have ever had.
Mix togeather all dry ingredients, and mix together all wet ingredients.
Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil. Quickly add mixture into pan and cook for 20 to 25 mins. WOW!!! CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .