Corn Bread - chile

Method

• 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.