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, .

Related recipes