Chipotle Cornbread

I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup flour
• 1  cup  stone-ground yellow cornmeal
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1  cup buttermilk
• 1  cup milk
• 1  egg (beaten)
• 6  tablespoons butter, melted
• 3  chipotle chiles in adobo, chopped

Directions

1. Mix togeather all dry ingredients, and mix together all wet ingredients.
2. 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).
3. Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
4. Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
5. Hope you like it.