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Chipotle Cornbread
Recipe courtesy of Terra Sol
Foods, makers of award winning chile pastes, sauces and salts.
Yield: 6 servings
I N G R E D I E N T S
1 tsp. Terra Sol
Chipotle Paste
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 Tbsp. unsalted butter
1 small onion, finely diced
2 1/2 tsp. chilled shortening
3/4 cup buttermilk
I N S T
R U C T I O N S
In a large bowl, combine the
cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the
butter in a medium skillet over medium heat. Cook the onions until soft,
about 5 minutes. Add chipotle paste and set aside.
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 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. Cool for 5 minutes in the pan. Place
a rack over the skillet, turn skillet over and invert bread onto rack.
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Chipotle
Chiles

Chipotle chiles, (ahumado) or
also known as (meco) are large, brown smoked jalapenos. The smoking flavor
is a perfect marraige with pork or beef. 8 oz. bag. This is the "authentic"
and preferred Chipotle.
Related
Products
Available at GourmetSleuth.com
Chipotle powder
Chipotle paste
Chipotle chiles (whole)
Chipotles in Adobo sauce
Chipotle Paste
You can use this chile
paste as a soup starter, meat rub or add to stir-fry, potatoes or sauces.

Available now at Gourmetsleuth.com
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