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Chipotle Cornbread #2

Yield: 6 Servings

Ingredients and directions for this recipe

1 c YELLLOW cornmeal
1 c All purpose flour
1 1/2 ts Baking powder
1 ts Salt
1 lg Egg; beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter; melted
4 Chipotles in adobo; minced
1 Ear corn grilled over a
-smokey fire until golden;
-kernels cut from
1 tb Tasso
2 sl Bacon; renderings from

From: Kit Anderson kit@maine.com

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,

See also:
Previous recipe Chipotle Cornbread
Next recipe Chipotle Cornbread (fat Free Version)

Or try one of these recipes:
Goat Cheese And Spinach Turnovers
S'more Pound Cake