Chipotle Cornbread

The recipe below is scaled to a medium-sized cast iron skillet. Doubling the recipe ingredients and using a high-walled 10” skillet produces a 2” thick cornbread.


I N G R E D I E N T S

3/4 cup coarsely ground yellow cornmeal
1/4 cup all purpose flour
1 tsp. double acting baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp cayenne or ground red pepper
1 Tbsp. unsalted butter
1 small onion, finely diced
2 1/2 tsp. chilled shortening/lard
3/4 cup buttermilk
1 egg

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In a large bowl, combine the cornmeal, flour, baking powder, sugar,
pepper, salt and baking soda. Melt the butter in a medium skillet
over medium heat. Cook the onions until soft, about 5 minutes

Grease a cast iron skillet (6 inches in diameter and at least 1inch
deep), with 1 teaspoon of the shortening and heat skillet in a 450-
degree oven for 10 minutes. Add the remaining shortening to the
cornmeal mixture and blend until it resembles coarse crumbs. Add
the onion mixture and gradually stir in the egg and buttermilk so
that batter that barely holds its shape. Stir until just mixed.

Pour batter into the hot skillet and bake it in the middle of a 450
degrees oven for 10 to 12 minutes. Broil to brown top if desired.

GRIDDLECAKES - Feed the family size!

Assumptions: All ingredients at room temperature

1 1/2 Cup of Milk

4 teaspoons of Baking Powder

4 Tablespoons melted butter

4 Tablespoons of sugar or syrup

2 eggs

1 teaspoon of salt

2 Cups of white flour

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Beat the milk, eggs, and butter to a frothy mix a let stand.

Mix the flour, baking powder, sugar, and salt well.

Add the dry ingredients to the milk, eggs, and butter mixture.

Stir well but do not be concerned about the lumps.

Oil a griddle or frying pan and heat until small drops of water dance on the oiled surface.

Pour ¼ to ½ cup of batter onto the griddle’s surface until bubbles stop rising, then flip over for an additional 2 -3 minutes, or until golden brown.

Park surplus pancakes in a 200 degree oven until all are ready to serve.

Enjoy!