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Chipotle Cornbread

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1 cup coarsely ground yellow cornmeal
1 cup all-purpose flower
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs; lightly beaten
1/2 cup milk
6 tablespoons bacon drippings
4 canned chipotle peppers; pureed

These are my cooking directions as the recipe didn't cover this well: Pre-heat oven to 400 degrees. Heat bacon drippings in skillet until HOT while you mix all the other ingredients in bowl. When drippings are hot, pour about 4 tablespoons worth into cornbread mix and stir in. Let skillet heat a few more minutes until barely smoking then pour mix into skillet and let cook on burner for a minute. Remove from stove top and place in oven, baking until top is golden brown with darker brown patches. Test with a knife or toothpick for doneness. If it pulls out clean, its done. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Rodney" on Aug 16, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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