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Name: Corn Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Dried Chipotle chile; 1/4 c All-purpose flour; 1 tb Unsalted butter; 1 ts Double-acting baking powder; 1 sm Onion; finely diced; 3/4 c Buttermilk; 3/4 c Coarsely-ground yellow; 1/2 ts Salt; 2 1/2 ts Chilled shortening; 1 1/2 tb Sugar; 1/4 ts Baking soda

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INGREDIENTS

1 Dried Chipotle chile
1/4 c All-purpose flour
1 tb Unsalted butter
1 ts Double-acting baking powder
1 sm Onion; finely diced
3/4 c Buttermilk
3/4 c Coarsely-ground yellow
1/2 ts Salt
2 1/2 ts Chilled shortening
1 1/2 tb Sugar
1/4 ts Baking soda

Servings

INSTRUCTIONS

Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely. 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 chopped chipotle and set aside. Grease a cast iron skillet (6-inches in diameter and at least 1-inch 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 just barely holds its shape. Stir until just mixed. Pour batter into the hot skillet and bake it in the middle of a 450 degree 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6308 broadcast 11-07 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-10-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Corn Bread

1 Dried Chipotle chile
1/4 c All-purpose flour
1 tb Unsalted butter
1 ts Double-acting baking powder
1 sm Onion; finely diced
3/4 c Buttermilk
3/4 c Coarsely-ground yellow
1/2 ts Salt
2 1/2 ts Chilled shortening
1 1/2 tb Sugar
1/4 ts Baking soda

Place chipotle chile in a small pot and add 1/2 cup of water. Bring  to a boil, cover and remove from heat until cool. When cool, remove  stem and seeds from chipotle and chop finely. 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 chopped chipotle and set  aside. Grease a cast iron skillet (6-inches in diameter and at least  1-inch 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  just barely holds its shape. Stir until just mixed. Pour batter into  the hot skillet and bake it in the middle of a 450 degree 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. This recipe  yields 6 servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6308 broadcast 11-07  1996) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    11-10-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 6 servings

Calories: 170
Calories from Fat: 107 (63%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 31.8mg		10 %
Sodium 213.9mg		7 %
Potassium 62.6mg		2 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 15g
Protein 1.7g		2 %
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Calories per serving: 170

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