Anonymous Fri Oct 07 16:49:13 2005

1 c Flour

1 c Stone ground corn meal

2 tb Sugar

2 ts Baking powder

1 ts Salt

1 c Buttermilk

1 c Milk

1 Egg; beaten

6 tb Melted butter

3 Chopped chipotle chiles

ingredients, and mix together all wet ingredients. Fold the wet ingredients into the dry until

mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn

skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.

Quickly add mixture into pan and cook for 20 to 25 mins. WOW!!! Hope you like it. From the

Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html