Food Network Recipe, Corn Bread 1996, M.S. Milliken & S. Feniger, all rights reserved
1 dried Chipotle chile 3/4 cup coarsely ground yellow cornmeal 1/4 cup all purpose flour 1 teaspoon doubleacting baking powder 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon unsalted butter 1 small onion, finely diced 2 1/2 teaspoons chilled shortening 3/4 cup buttermilk Place chipotle chile in a small pot & add 1/2 cup of water. Bring to a boil, cover & remove from heat until cool. When cool, remove stem & seeds from chipotle & chop finely. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt & baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle & set aside. Grease a cast iron skillet (6 inches in diameter & at least 1inch deep), with 1 teaspoon of the shortening & heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture & blend until it resembles coarse crumbs. Add the onion mixture & gradually stir in the buttermilk so that batter barely holds its shape. Stir until just mixed. Pour batter into the hot skillet & bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over & invert bread onto rack. Yield: 6 servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
