"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chipotle Cornbread Recipe

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This recipe for Chipotle Cornbread, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c yellow cornmeal, coarsely ground
1 c all purpose flour
2 tbsp sugar
1 tsp salt
1 1/2 tsp baking powder
1 large egg, lightly beaten
1/2 c buttermilk
1/2 c milk
6 tbsp unsalted butter, melted
4 chipotle peppers, pureed
shortening

Directions:
Directions:
Preheat oven to 450 Fahrenheit.

Preheat 2 six-inch cast iron skillets in the oven for 20 minutes.

In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter and pureed peppers. Brush the preheated pans with shortening and immediately pour in the batter, approximately three fourths of the way up the side. Bake for 25 minutes, until the cornbread is brown around the edges and firm. Cut each cornbread into 5 wedges

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Chipotle peppers are available in a can, usually marked as "in Adobo Sauce."

 

 

 

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