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Title: Smokey Chipotle Corn Bread
Categories: Bread Peppers
Yield: 1 Servings
| 1 | c | Flour |
| 1 | c | Stone ground corn meal |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | c | Milk |
| 1 | Egg; beaten | |
| 6 | tb | Melted butter |
| 3 | Chopped chipotle chiles |
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!!! Hope you like it.
From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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