Ingrients & Directions

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

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 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. Yield: 6 servings

6 Servings